Sous vide is a fantastic cooking technique that allows you to prepare fish with precision and finesse. By cooking fish in a vacuum-sealed bag in a water bath at a controlled temperature, you can achieve perfect doneness without the risk of overcooking. This method results in moist, flavorful fish that is sure to impress your family and friends. Here are three diverse examples of sous vide fish cooking techniques to get you started!
Cooking salmon sous vide is an ideal way to maintain its rich flavor and buttery texture. This technique is perfect for a dinner party or a special family meal.
To prepare a 1-inch thick salmon fillet, start by seasoning it with salt, pepper, and a squeeze of lemon juice. Place the fillet into a vacuum-seal bag with a sprig of dill or thyme for added flavor. Seal the bag tightly, ensuring no air remains.
Set your sous vide immersion circulator to 125°F (52°C) for a tender, medium-rare result. Submerge the bag in the water bath and cook for 45 minutes. Once the time is up, remove the salmon from the bag and pat it dry with a paper towel. For a delightful finish, quickly sear the salmon skin-side down in a hot skillet with a little oil for about 1 minute to achieve a crispy skin.
Cod is a mild, flaky fish that benefits greatly from the sous vide method. This technique is perfect for a light lunch or dinner, especially when paired with a lemon butter sauce.
First, season a 6-ounce cod fillet with salt, pepper, and a touch of garlic powder. Place it in a vacuum-seal bag with a tablespoon of unsalted butter and a few slices of lemon. Seal the bag tightly.
Set your sous vide machine to 140°F (60°C) and cook the cod for 30 minutes. Once cooked, carefully remove the cod from the bag and plate it. Drizzle the melted butter and lemon from the bag over the cod for an added burst of flavor.
Tilapia is a versatile fish that can easily take on different flavors. Cooking it sous vide allows you to create a delicious herb crust that seals in the moisture.
To start, season two tilapia fillets with salt and pepper. In a small bowl, mix breadcrumbs with chopped fresh herbs such as parsley, basil, and oregano. Coat the tilapia fillets with a thin layer of Dijon mustard before pressing the herb breadcrumb mixture onto the top.
Vacuum seal the fillets in a bag, ensuring the herb crust stays intact. Set your sous vide to 130°F (54°C) and cook for 45 minutes. After cooking, you can put the fillets under the broiler for 2-3 minutes to crisp up the herb crust before serving.