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

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The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 22,961
edited February 2019 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 FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Jus recipe: 1/4 cup chicken broth, 2Tbsp Sherry, 2 Tbsp soy sauce, 2Tbsp Ginger, 1Tsp sesame oil, 
    Keepin' It Weird in The ATX FBTX
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  • andersa
    andersa Posts: 42
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    That sure looks awesome! Thanks for sharing.
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  • caliking
    caliking Posts: 18,731
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    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.
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  • Foghorn
    Foghorn Posts: 9,834
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    Dude.  You suck.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • pgprescott
    pgprescott Posts: 14,544
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    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Foghorn said:
    Dude.  You suck.  
    Agreed but the fish did not. 
    Keepin' It Weird in The ATX FBTX
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  • bgebrent
    bgebrent Posts: 19,636
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    You NEED to be my neighbor.  That looks incredible.  #stolen.
    Sandy Springs & Dawsonville Ga
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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. 
    Keepin' It Weird in The ATX FBTX
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  • bgebrent
    bgebrent Posts: 19,636
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    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!
    Sandy Springs & Dawsonville Ga
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    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
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • thetrim
    thetrim Posts: 11,357
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    Awesome job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • dmchicago
    dmchicago Posts: 4,516
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    Incredible. How bout the slaw details?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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. 
    Keepin' It Weird in The ATX FBTX
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  • CPARKTX
    CPARKTX Posts: 2,095
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    Very nice, I need to use our sous vide more.  
    LBGE & SBGE.  Central Texas.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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.
    Keepin' It Weird in The ATX FBTX
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  • Botch
    Botch Posts: 15,471
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    Looks delicious!
    What makes the rice "forbidden"?  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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.
    Keepin' It Weird in The ATX FBTX
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  • Botch
    Botch Posts: 15,471
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    ^^^ Thanks.
    What a selfish bastard he was!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • RRP
    RRP Posts: 25,888
    edited February 2019
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    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.


    Re-gasketing America one yard at a time.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Dammit man 😳😋
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    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"
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  • DMW
    DMW Posts: 13,832
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    That shouldn't be legal.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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