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!
WHAT IS SOUS VIDE AND WHY DOES SEA BASS NEED IT?
Sous vide is a cooking method in which we want to heat the food slowly and at low temperatures in order to preserve as much flavor and juices as possible.
This is accomplished by placing it in a plastic pouch and sucking out all of the air to create a vacuum. This tightly packed pouch of joy is then immersed in hot water.
Because we want to slowly warm up the food rather than fully cook it, the water temperature must never exceed 90 degrees Celsius.
The advantage of this technique is the high degree of control over the process and the ability to maintain constant temperatures.
The finished product will be very evenly cooked, retaining all of the flavor and tenderness.
This is certainly true for our sea bass, as well as the carrots, which we stuffed with butter and tossed in a gentle warm water bath.
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
TIME AND TEMPERATURE FOR SOUS VIDE SEA BASS
|Tender and Firm||120°||48.9°|
Select the temperature and doneness level for your sea bass. Set the temperature of the sous vide water to that temperature.
Submerge the sous vide bag in the hot water and cook for 30 minutes per inch of thickness. Cook for up to 60 minutes without sacrificing quality.
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.
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.
I’d recommend a Bolognese, sous vide boneless pork chops, sous vide beef Burgundy, or even sous vide corned beef for the carnivores. When it comes to sous vide cooking, there are so many options.
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.
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?
Frequently Asked Questions
Chilean sea bass, like many other white fish, is low in calories and high in protein. It does, however, contain high levels of mercury. Due to the high levels of mercury in Chilean sea bass, the Environmental Defense Fund recommends that adults limit their consumption to two portions per month and children limit their consumption to one portion per month.
Cook for about 20 minutes, or until the internal temperature reaches 135 degrees F. (There will be some residual cooking even after you remove the fish from the oven.) Rest for 5 minutes before transferring to a platter. Serve with whipped potatoes, family style.
You DO NOT want to overcook Chilean sea bass because it will lose its moist, meaty texture. After the sea bass has been cooked, add the sauce. Adding the sauce at the end allows it to melt over the sea bass while allowing the buttery flavor to shine through.
When cooked, striped bass has a firmer texture. The only time a firm-textured fish becomes mushy after cooking is when it has been mishandled or over-marinated.