While I adore all things sushi, I didn’t grow up eating a lot of fish which is weird because I lived on the west coast twice for a collective 14 years. So when Australis The Better Fish Company reached out and asked if I was interested in trying Barramundi, I was on the fence. I’m super picky about fish, can’t stand it if its not 24 hour fresh caught and abhor that fishy smell. Yet I knew Susie would love it, so I said yes and am pleasantly surprised.
You see Australis Barramundi is not only delicious but sustainable. Their fish is ocean farmed in their native country, Vietnam. They believe in smart fish farming so there is no shortage of fish. Right now most fish are wild caught, which doesn’t make sense for our growing and hungry world. All of this so you can enjoy delectable sea bass. Find out more about their sustainable practices and where you can buy their fish here!
My favorite ways to eat fish is either as tacos or sushi, but I always want to try something new. If you follow us on social media, you probably saw that I tried frying this weekend. My first thought was a peach fried fish with a peach salsa, but I decided to go sous vide instead.
Sous Vide is my summer fall back cooking method, way better than grilling (almost) because you can pop it on the grill right before serving. If you’re not familiar, sous vide is the french water batch method of cooking. Basically it heats and circulates water at a certain temperature which perfectly cooks your vacuum sealed food. For me it’s a set and forget cooking method, like using a slow cooker.
You might think, but fish already cooks really quickly and it does, but tends to dry out which doesn’t happen with the sous vide. Our barramundi takes 30 minutes in the sous vide and then you can do a quick broil in the oven for color or use a cooking torch. Here at Rosie Discovers, we lean towards Asian flavors and you’ll see that in this dish. This isn’t exactly sweet and sour, but more on the sour and savory side.
- 1 package Australis Barramundi plain frozen fillets, defrosted
- 1 tablespoon diced shallot
- 1 inch fresh ginger, grated
- 2 garlic cloves, minced
- 1/2 lime, juiced
- 2 tablespoons white wine
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/4 teaspoon fish sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- Defrost 1 package/2 fillets Australis Barramundi following package instructions.
- Pre-heat sous vide to 135 degrees Fahrenheit.
- Combine remaining ingredients in a bowl, whisking together.
- Place each barramundi fillet in a quart zip-loc bag. Add half of marinade to each bag. Seal in sous vide using the water method.
- Cook for 30 minutes. Remove from zip-loc bags and discard marinade. Either torch barramundi fillets or broil 1-2 minutes. Serve on brown rice, with green salad.
- You can totally chill fish after cooking in an ice bath and refrigerate for later use.
