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

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,422
edited February 26 in Seafood
sous Vide at 113f for an hour with sesame
oil/jus sear on the stove top. Served with Asian slaw with miso-ginger dressing 


Keepin' It Weird in The ATX

Comments

  • Jus recipe: 1/4 cup chicken broth, 2Tbsp Sherry, 2 Tbsp soy sauce, 2Tbsp Ginger, 1Tsp sesame oil, 
    Keepin' It Weird in The ATX
  • andersaandersa Posts: 42
    That sure looks awesome! Thanks for sharing.
  • calikingcaliking Posts: 12,641
    That’s a mighty fine looking plate, indeed. 

    Did you use the bag juice for anything? 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • FoghornFoghorn Posts: 7,285
    Dude.  You suck.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • pgprescottpgprescott Posts: 12,177
    Done similar thing with sea bass using the broth to steam. Mine in no way looked like your plate though. 😂

    WOW! 
  • 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. 
    Keepin' It Weird in The ATX
  • Foghorn said:
    Dude.  You suck.  
    Agreed but the fish did not. 
    Keepin' It Weird in The ATX
  • bgebrentbgebrent Posts: 19,726
    You NEED to be my neighbor.  That looks incredible.  #stolen.
    Sandy Springs & Dawsonville Ga
  • 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. 
    Keepin' It Weird in The ATX
  • bgebrentbgebrent Posts: 19,726
    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!
    Sandy Springs & Dawsonville Ga
  • Sea2SkiSea2Ski Posts: 3,478
    That looks like a fish I could dive into! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • thetrimthetrim Posts: 8,918
    Awesome job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • dmchicagodmchicago Posts: 1,676
    Incredible. How bout the slaw details?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • 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. 
    Keepin' It Weird in The ATX
  • CPARKTXCPARKTX Posts: 2,066
    Very nice, I need to use our sous vide more.  
    LBGE & SBGE.  Central Texas.  
  • 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.
    Keepin' It Weird in The ATX
  • BotchBotch Posts: 8,291
    Looks delicious!
    What makes the rice "forbidden"?  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • 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.
    Keepin' It Weird in The ATX
  • BotchBotch Posts: 8,291
    ^^^ Thanks.
    What a selfish bastard he was!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • RRPRRP Posts: 22,870
    edited February 26
    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.


    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • NPHuskerFLNPHuskerFL Posts: 17,487
    Dammit man 😳😋
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • JohnnyTarheelJohnnyTarheel Posts: 5,968
    Dang awesome 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • DMWDMW Posts: 13,619
    That shouldn't be legal.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
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