Sous Vide Fish Fillet With Garlic Butter Sauce 蒜香奶油鱼柳【舒肥真空低温烹调法】

Sous Vide is pronounced "sue-veed", is a cooking technique that utilizes precise temperature control in a water bath to cook food to the exact level of doneness. Sous Vide is an excellent method for preparing fish. It helps to preserve the flavour, saving more nutritional elements and keeps the fish moist and tender. This technique produces results that are impossible to achieve through other cooking methods. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

2 slices Fish Fillet

1/2 tsp Garlic Salt

A dash of White Pepper

1 tsp Sesame Oil

1 tsp Mirin

2 cloves Garlic, minced

10g Salted Butter

1/4 Dried Chili - Tap here for <Homemade Dried Chili Recipe>

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Method:

1. Combine fish fillet with salt, pepper, sesame oil and mirin. Place the fish fillet in sous vide bag without overlapping, sealed. 

2. Add 2.5 litre of water into the pot. SOUS VIDE 55'C 30mins. 

3. When the fish fillet is ready, heat some oil, stir fry garlic and chili until fragrant, add in butter and the gravy from the fish fillet. Pour the garlic butter sauce on the fish fillet and serve right away. Video tutorial available on my Instagram: mfa_dingoozatfood

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