If you’re afraid of cooking sea bass, don’t be!
The sous vide method is the best way to cook Chilean sea bass.
The temperature control ensures that the fish is cooked to perfection from edge to edge. There is no loss of flavor or moisture!
If you’re new to sous vide cooking, you’ll be hooked after trying this recipe. Mahi Mahi Fish Tacos are another popular fish recipe.
WHAT IS SEA BASS?
The term “sea bass” refers to a variety of saltwater fish that are not members of the bass family of fish.
The striped bass, black sea bass, is a true bass, but white sea bass, the sea bass’ found in most grocery stores, is a member of the drum family. Technically, the sea bass is a codfish.
The Chilean Sea Bass, also known as the Patagonian Toothfish, is a carnivorous fish caught off the southern coasts of South America and around Antarctica.
The term “Chilean sea bass” did not exist until 1977, and until the 1990s, few people ate the fish. Prior to that, scientists referred to the fish as the Patagonian or Antarctic toothfish.
Do you prefer toothfish or sea bass for dinner?
WHAT IS THE BEST WAY TO COOK CHILEAN SEA BASS?
There are numerous ways to prepare Chilean Sea Bass, but you’re probably wondering, ‘What’s the best way to prepare Chilean Sea Bass?’ ’
Well, I use a two-step method that results in a perfectly flaky, buttery piece of fish with a crusty seared outside. I cook the Chilean Sea Bass sous vide first, then pan sear it.
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HOW TO COOK SEA BASS?
The sous vide cooking method is the best way to cook a sea bass. Set the temperature of the sous vide water to your preferred doneness.
From edge to edge, the fish will be your preferred temperature. Because of the sous vide bag, the sea bass will retain all of its fat and moisture.
THE BEST SOUS VIDE SEA BASS RECIPE
On the side, I like to serve sous vide sea bass with roasted cherry tomatoes, olives, corn, and capers. With just a few minutes in a hot pan, you’ll have the ideal accompaniment to your perfectly cooked fish.
SEA BASS RECIPE INGREDIENTS:
- steaks of sea bass
- the oil of olives
- tomatoes (grape or cherry)
- paste with anchovies (or 2 anchovy fillets)
- minced garlic
- minced onions
- kernels of corn
- pitted kalamata olives
- flakes of chili
HOW TO GET A GOOD CRUST ON SEA BASS?
Aside from the wonderful mild flavor of sea bass, my favorite part of eating a large piece of sea bass is the fantastic crust, which adds another layer of flavor and texture.
- Set the temperature of a cast iron or heavy bottom pan as high as it will go, almost to the point of smoking.
- 2 tablespoons of butter will instantly melt and bubble in the pan.
- Place the sous vide sea bass on the sizzling butter and leave it alone.
- Allow 1-2 minutes for the sea bass to sear. Keep an eye out for the bottom edge of the fish to begin to color.
- Remove the fish from the pan with a wide spatula. The fish should easily slip out of the pan.
TIME AND TEMPERATURE WILL VARY WITH DIFFERENT INGREDIENTS:
The sea bass was immersed in water that had been heated to 50 degrees Celsius. We left it alone for 25 minutes.
We increased the temperature to 85 degrees Fahrenheit for the carrots with butter and cooked them for about 20 minutes.
It’s always preferable to use homegrown carrots from your garden if you have the opportunity. If they smell and taste earthy and minerally, you know you’re using high-quality carrots.
We wanted to add some color, so we threw in some yellow carrots as well. We used our Anova sous vide cooker to precisely control the water temperature.
If you don’t have a sous vide machine, a large pot of water will suffice. Keep an eye on it with a digital thermometer.
WHAT TO SERVE WITH SOUS VIDE SEA BASS?
- Add the olive oil, anchovy paste, garlic, and onions to a hot pan. Cook until the anchovy paste has dissolved and the vegetables have softened.
- Combine the capers, corn, olives, and tomatoes in a mixing bowl.
- Bring to a boil, then add the chili flake once the tomatoes have burst.
- Serve with the sous vide sea bass.
If you don’t like fish but still want to make some sous vide entrees, this is the recipe for you.
Frequently Asked Questions
What temperature should sea bass be?
Place the skin side of the portion in the pan. Sear for about 4-5 minutes. Cook for another 4-5 minutes on the other side. When your Sea Bass reaches an internal temperature of 140 degrees F, it is done (per USDA recommendations).
What is the best fish to sous vide?
Almost any type of fish tastes great when cooked sous vide, and you have more control over the final result thanks to the various temperature settings. I’ll list the best fish for sous vide in this guide, including salmon, halibut, cod, grouper, and tuna.
How is sea bass supposed to be cooked?
Sea bass fillets, on the other hand, can be gently cooked by steaming, poaching, cooking en-papillote, or even served raw as carpaccio. Alternatively, deep-fry sea bass fillets as Galton Blackiston suggests, but use a light, airy batter to avoid overpowering the delicate flavor.
How do you know if sea bass is cooked?
The best way to tell if your fish is done is to gently twist it with a fork at an angle, at the thickest point. When the fish is done, it will flake easily and lose its translucent or raw appearance. Cook the fish to an internal temperature of 140-145 degrees Fahrenheit.