Sea Bass Sous Vide with Asian Sweet-and-Sour Sauce

banner

Preparation info

  • Portions:

    4

    • Difficulty

      Complex

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 oz<

Method

Procedure

  1. Review the guidelines for safe sous vide cooking.
  2. Peel and grate the fresh ginger. Gather the grated ginger in a small square of cheesecloth and squeeze out the juice into a small ramekin. Discard the solids. Dilute the juice with approximately 3 times its volume of water.
  3. Brush the skin si