Friday, July 12, 2013

Sous Vide Recipes: Dill & Garlic "Cantonese Style" Haddock

One of my favourite ways to eat fish is steamed - a classic Chinese technique that I believe brings out the best flavour and texture of fish whilst keeping it juicy. I am also very partial to Cantonese Style Steamed Sea Bass which is usually understood as a whole steamed sea bass bathed in a soy sauce and Shaoxing Rice Wine sauce, topped with ginger and spring onion then doused with sizzling oil.

For me, fish cooked sous vide brings the same advantages as steaming: and my next Sous Vide Supreme recipe had to be a variation on a theme. Going sustainable with haddock and playing with dill and garlic.

I was again, very happy with the results. I liked the twist on the dill infused sauce, if I would change anything it might be to have crispy garlic. But as long as the slices are thin, it still makes for a tasty bite.

A creamy century egg always goes down well in contrast to light and fragrant fish.

Yum. Further herbal combinations have to be explored.

What would you put on your sous vide or steamed fish?

Dill & Garlic "Cantonese Style" Haddock

Serves 2 as part of a meal

2 haddock fillets (or 1 sea bass)
Small handful of dill
4 cloves garlic, very finely sliced

For the soy sauce mixture
2 tbsp light soy sauce
1 tbsp Shaoxing rice wine
1 tbsp water
Drizzle of sesame oil
1 dash ground white pepper
0.5 tbsp light brown sugar

2 tbsp cooking oil

1. If using fillets, cook the fish according to Sous Vide Supreme instructions for 60 degrees Celsius for 25 minutes. Adjust accordingly if using a whole sea bass.
2. Meanwhile, place the soy sauce mixture in a small pan and set aside.
3. As the fish comes to the end of its cooking time, warm up the soy sauce mixture gently.
4. Remove fish from the sous vide, place onto a plate and top with dill and garlic slices, followed by the soy sauce mixture.
5. Heat up the cooking oil in a small pan and when smoking hot, pour carefully over the fish. It should sizzle and allow the dill and garlic to release their oils into the fish.
6. Enjoy with a Century Egg on the side if so desired!

1 comment:

Baby Sumo said...

Does it taste better using sous vide compared to steaming? Am curious.