Chinese-style Whole Fish SousVide


Serves 2


  • 1 whole white fish (about 1 to 1-1/2 pounds), cleaned, scaled, gutted, and rinsed
  • Sea salt and freshly ground pepper, to your taste
  • 3 inches fresh ginger, peeled and sliced julienne, divided use
  • 4 green onions (scallions), trimmed, green parts sliced julienne, white parts finely minced, divided use
  • 5 or 6 sprigs fresh cilantro, divided use
  • 1 teaspoon minced roasted (jarred) garlic
  • 2 tablespoons sesame oil
  • ¼ cup soy sauce
  • ½ teaspoon finely minced hot chile pepper or 2 or 3 drops hot chile oil, if desired, or more as you wish2 or 3 drops hot chile sauce, if desired, or more as you wish

1. Fill and preheat the SousVide Supreme water oven to 130F.
2. Lightly season the fish with salt and ground pepper, inside and out.
3. Put the seasoned fish into a large (gallon/3.8 liter) cooking pouch. Put about a third each of the julienned ginger, green parts of the scallion, and cilantro into the cavity of the fish, or onto its surface. Reserve the remainder of these for the sauce.
4. Vacuum seal the pouch and submerge it in the water oven to cook for 1 hour.
5. Meanwhile, put the sesame oil into a small saucepan, on the stovetop, over medium high heat. Add the garlic and remaining ginger, white and green parts of the onions, and cilantro and let them sizzle a bit. Whisk in the soy sauce and set aside.
6. When the fish has cooked, remove it from the pouch and carefully transfer to a serving platter.
7. Bring the sauce back up to near boiling, add the minced chile or hot chile sauce, if desired, and pour it over the fish. Serve immediately.

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