Sous Vide Miso Barramundi, The Sustainable Sea Bass
I love to eat fish a few nights a week not only because it makes me feel better eating a lighter dinner, but because I just feel like I am able to digest it so much better than meat. On my last grocery trip, I set out to find some sea bass to make one of my favorite recipes, miso glazed sea bass in my sous vide, but was sorely disappointed when I couldn’t find any fresh. This is when I discovered Australis Barramundi, the sustainable sea bass frozen fillets by The Better Fish company – they tasted so fresh and were perfect for this dish!
So, in honor of #MeatleassMonday and also #BarraMonday, which helps to build awareness around the issue of sustainable seafood, I present you miso sea bass! This has always been one of my favorite recipes. I love to cook it for people who aren’t as crazy about fish because of the mild flavor not only the fillets have, but also the seasoning I use in it. It’s also really fun to use the sous vide – if you don’t have one, you can always marinate it for a while longer, then pan sear it – but I prefer the sous vide method.
(I received this product for review purposes only, all opinions are completely my own.)
I am usually very wary about buying frozen fish fillets, because half the time I feel like they have a very fishy flavor to them, but this was not the case with these. They were so so fresh and worked perfectly for this recipe. (I found them right in my froze food aisle at HEB, in case you are wondering where you can find them). It’s a really great idea to keep a bag of these in your freezer, this way next time you are in a rush and want a really healthy dinner quick, you won’t have to rush to the store and wonder if the seafood you are purchasing is really fresh or not. I can’t tell you how many times I have purchased “fresh” salmon or something at the store, gotten home and opened the bag, and the smell of old stinky fish seeps out – there are few things more annoying than that.
Another thing I loved about the fish, is the company who supplies it. Here are some really amazing facts about it:
Ingredients
- 1/2 cup sake
- 1/2 mirin
- 8 tbsp. white miso paste
- 6 tbsp. brown sugar
- 6 sea bass fillets
- 3 cloves of garlic, minced
Instructions
- In a saucepan, bring sake and mirin to a boil for about 30 seconds, then add in the miso paste and whisk until combined. Once the miso has completely dissolved, add in the brown sugar and turn down the heat. Whisk well so that the brown sugar doesn't clump or burn for a few minutes until it dissolves. Put the miso sauce in a bowl to cool.
- Once it cools, take a vacuum seal bag, place the sea bass in and top with sauce and garlic. Vacuum seal the bag closed and marinate in the refrigerator for at least 30 minutes or up to 12 hours. Place the precision cooker in a water bath and set the temperature to 125 degrees. Once the water reaches the right temperature, place the sea bass in and cook for 25 minutes.
- After the sea bass has been sous vide for 25 minutes, take it out and pan sear for about 2-3 minutes on each side until you get a really nice brown sear. Enjoy!
I love sea bass, this sounds like a wonderful preparation!
What is the measurement for the Mirin?