Mastering Sous Vide: Perfect Chilean Sea Bass Every Time!

Set water temperature to 15 degrees Celsius (122 Fahrenheit).

Add ice to the water bath to reach the desired temperature.

Place the Chilean sea bass in the water bath.

Seal the bag with the fish and submerge it in the water bath.

Cook for 20 minutes.

Remove the fish from the water bath and dry it with a paper towel.

Use a blowtorch to crisp up the skin of the fish.

Drizzle with cilantro lime beurre blanc before serving.

Equipment Needed

Dietary

Allergens