Sous vide is a busy person's best friend. I may even dare to say it's easier than cooking in a slow cooker. If you're not familiar with the term sous vide (a fancy French term for a cooking method that's super easy), here's a brief description: it's cooking food in a plastic bag which is then cooked in a water bath. A special device is required for this cooking method as it keeps the water gently circulating and at a consistent temperature. The devices cost around $200 but are well worth the expense (this is the one we have)! Buy one and you will never have overcooked fish, dry and tough breast meat, or chewy steak. It is virtually a fool-proof way of cooking. It is great for entertaining and for preparing easy weeknight meals like this black cod recipe. Black cod is a delectable fatty fish, the cooked flesh buttery and velvety smooth.
This recipe is so easy I actually never measure out the ingredients and instead just eyeball the amounts and adjust for taste. Simply open up a gallon size ziplock baggie, pour in about one cup of soy sauce and about a half cup of mirin, a Japanese sweet rice wine (available in the Asian section of supermarkets, see image below for an example of the most common brand) then add about a heaping tablespoon of grated fresh ginger (or a pinch of dried ginger powder). If you'd like, add a dash or five of fish sauce to deepen the flavors. Add the fish steaks to the bag, remove as much air as possible, and zip it up. Place in the heated water bath for 30 minutes. Get your rice cooking while it cooks and in half an hour you have a healthy and delicious meal with almost no clean-up!
Easy Sous Vide Black Cod
Serves 2-4 depending on the size of the fish steaks
1 cup soy sauce
1/2 cup mirin (sweet rice wine)
A good dash or two of fish sauce (optional)
1-inch knob of fresh ginger, zested
2 medium, bone-in black cod steaks or fillets
Heat water bath to 131 degrees F.
Pour soy sauce, mirin, fish sauce and zested ginger into a gallon-sized ziplock bag.
Add the fish steaks to the bag and gently place in the water, lowering the bag to remove as much air as possible. Zip up the bag and completely submerge in the water.
Cook in the heated water bath for 30 minutes.
Once done, place under the broiled for a couple of minutes until the flesh browns or use a torch (like one used for creme brulee) to sear the top.
Excellent served with rice.
