Sous Vide Halibut with sherry-soy-ginger jus, forbidden rice, snow pea micro greens

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sous Vide at 113f for an hour with sesame
oil/jus sear on the stove top. Served with Asian slaw with miso-ginger dressing 

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Jus recipe: 1/4 cup chicken broth, 2Tbsp Sherry, 2 Tbsp soy sauce, 2Tbsp Ginger, 1Tsp sesame oil, 

andersa

That sure looks awesome! Thanks for sharing.

caliking

That’s a mighty fine looking plate, indeed. 

Did you use the bag juice for anything? 

Foghorn

Dude.  You suck.  

pgprescott

Done similar thing with sea bass using the broth to steam. Mine in no way looked like your plate though. 😂

WOW! 

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caliking said:

That’s a mighty fine looking plate, indeed. 

Did you use the bag juice for anything? 

Did not this time. “Bag juice” sounds nasty. 

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Foghorn said:

Dude.  You suck.  

Agreed but the fish did not. 

bgebrent

You NEED to be my neighbor.  That looks incredible.  #stolen.

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bgebrent said:

You NEED to be my neighbor.  That looks incredible.  #stolen.

Was really good. Steal away! 

Did a 4:1 Salt/sugar dry brine for 30 min. Rinsed, bagged,  and SV at 113 for an hour. Dried with paper towel, drizzled with sesame oil and brushed with jus for a hard sear. Then placed the fish over The forbidden rice and added more jus. 

I was skeptical of thw 113f SV temp but it was money. Best fish I’ve ever done. 

bgebrent

The Cen-Tex Smoker said:

bgebrent said:

You NEED to be my neighbor.  That looks incredible.  #stolen.

Was really good. Steal away! 

Did a 4:1 Salt/sugar dry brine for 30 min. Rinsed, bagged,  and SV at 113 for an hour. Dried with paper towel, drizzled with sesame oil and brushed with jus for a hard sear. Then placed the fish over The forbidden rice and added more jus. 

I was skeptical of thw 113f SV temp but it was money. Best fish I’ve ever done. 

Thank you!

Sea2Ski

That looks like a fish I could dive into! 

thetrim

Awesome job!

dmchicago

Incredible. How bout the slaw details?

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dmchicago said:

Incredible. How bout the slaw details?

Central market pre-packaged slaw with homemade miso-ginger dressing. I’ll post the dressing recipe shortly. 

CPARKTX

Very nice, I need to use our sous vide more.  

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CPARKTX said:

Very nice, I need to use our sous vide more.  

the texture of the fish was amazing. almost creamy but still flaky. Hard to describe but I will do all my fish SV from now on.

Just realized the pic is totally out of focus- looks like a guy who had 4 glasses of wine took it...oh wait.

Botch

Looks delicious!
What makes the rice "forbidden"?  

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Botch said:

Looks delicious!
What makes the rice "forbidden"?  

had to look it up myself:

Black rice, also called forbidden rice or "emperor's rice," is gaining popularity for its high levels of antioxidants and superior nutritional value. Forbidden rice earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else.

Botch

^^^ Thanks.
What a selfish bastard he was!  

RRP

Looks good from here! Thanks for the reminder that I need to order more forbidden rice. During Lent I like to up my game with my fish dishes using forbidden rice. Its black color adds to the presentation.

NPHuskerFL

Dammit man 😳😋

JohnnyTarheel

Dang awesome 

DMW

That shouldn't be legal.