Barramundi is an Asian sea bass. It’s big, and because it feeds on lots of shellfish, it smells a little fishy, but don’t let that turn you off! We recommend serving it with an orange and fennel salad, drizzled with olive oil and topped with fresh dil.
• Prep time: 15 minutes
• Cook time: 40 minutes
• Yield: Serves 4
• 1 (8-ounce) skin-on barramundi filet, skin scored
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
- Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
- Season the fish with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.
- About 5 minutes before the fish is finished, heat the broiler to high. Line a broiler-safe baking sheet with aluminum foil.
- When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Place on the prepared baking sheet, skin side up, and broil until skin is crispy and golden brown, about 3 minutes. Serve.
This great family recipe is thanks to Recipes Anovaculinary at https://recipes.anovaculinary.com/recipe/sous-vide-barramundi