Wayne Gisslen

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

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Preparation info
  • Portions:

    4

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 oz

Method

  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 side of the fillets lightly

Per serving: Calories, 480; Protein, 33 g; Fat, 28 g (53% cal.); Cholesterol, 75 mg; Carbohydrates, 22 g; Fiber, 2 g; Sodium, 125 mg.