Tasmanian Sea Trout Marlene Dietrich
Stove-top sous vide method using tap-water, Ziploc bags, a cast iron pot and a candy thermometer (the kind that clips onto the side of the pot)
2 T. butter
1/4 t. ground coriander seed
1 bulb fresh lemongrass, chopped
1 scallion, white part only, finely chopped
1/4 t. minced garlic
1/2 t. toasted sesame seeds
1/2 t. mince fresh ginger
1/2 t. soy sauce
1/2 t. Asian fish sauce
1/2 t. lime zest
chopped parsley or cilantro
four 6 oz. Tasmanian Seat Trout filets (salmon, halibut and Chilean Sea Bass are all fine substitutions)
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salt and pepper
Remove any pin bones from fish.
Place a large cast iron lidded pot on the stove top. Set stove to warm and let pan heat to 10 – 15 minutes. The pot should only get very warm, not hot. The warmth of the pot will keep the hot tap water at the proper temperature.
Salt and pepper the filets and press the chopped lemon grass down in to the flesh. Place each filet in a Ziploc bag and pour a bit of olive oil over the flesh just to cover.
Run hot water faucet until water is very hot. Fill a large measuring cup. Test temperature — the water should be 112-115º. (Adjust according if need be.) Fill the part with the hot tap water. Clip on the thermometer to make sure water stays at proper temperature.
Lower an open bag of the fish into the water so the water pushes the air out of the bag. Carefully let the bag sink down until all the air is out and zip the bag closed. Do this for each bag. Cover the pot and let the filets step for at least 15 minutes.
It's okay to let them stay in longer. The fish will never get hotter than the water. At 112-115º the fish will be just cooked through, still rosy and moist. Do make sure to keep the water temperature consistent.
While the fish is steeping melt the butter in large pan and sauté the garlic, ginger and scallion for two minutes. Add the sesame and ground coriander, cook 30 seconds more. Add the soy sauce and fish sauce. Remove pan from heat.
When the fish is ready (and you are ready to serve) remove the plastic bags from the water. Remove the fish filets and peel off the skin. Bring the sauté pan back up to medium-high heat. Gently slide the filets into the pan and cook on both sides for 30-45 seconds, just until the surfaces are lightly browned.
Slide the fish onto serving plates. Sprinkle with chopped parsley or cilantro and strips of lime zest.
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