Ingredients
- •2 white fish fillets (sea bass, snapper, or halibut — 6–8 oz each)
- •1 tsp kosher salt
- •1 tsp Shaoxing wine or dry sherry
- •For ginger-scallion oil:
- •3 tbsp neutral oil (peanut or vegetable)
- •2-inch piece fresh ginger, cut into fine matchsticks
- •4 scallions, cut into 2-inch julienne strips
- •2 tbsp light soy sauce
- •1 tsp sesame oil
- •½ tsp sugar
- •Pinch of white pepper
- •For serving:
- •Fresh cilantro sprigs
- •Steamed jasmine rice
Instructions
Season fish fillets with kosher salt and Shaoxing wine.
Place fillets in vacuum-seal bags in a single layer.
Seal on the gentle setting to avoid crushing the fish.
Preheat sous vide bath to 130°F (54°C).
Submerge bags and cook for 35–45 min depending on thickness.
When the cook is done, gently remove fillets from bags and place on a warm serving plate.
Arrange half the ginger matchsticks and scallion strips over the fish.
In a small bowl, mix light soy sauce, sesame oil, sugar, and white pepper.
Pour the soy mixture evenly over the fish and aromatics.
Heat neutral oil in a small saucepan until it just begins to smoke.
Add remaining ginger to the hot oil and let it sizzle for 5 sec.
Immediately pour the sizzling oil over the fish and scallions in one dramatic pour — it should crackle loudly.
Garnish with fresh cilantro sprigs.
Serve immediately with steamed jasmine rice.
Notes
- •The sizzling oil pour is the signature moment — it flash-cooks the scallions and releases the ginger's aroma
- •Use the freshest fish you can find; this preparation has nowhere to hide
- •Light soy sauce (not dark) keeps the dish bright and clean-tasting
- •Sea bass or snapper are traditional; halibut and cod work beautifully too