Serves 4
Ginger and lime pair great with sea bass. The Sweet and tangy sauce tops the rich, buttery fish and tastes great and is also pleasing to the eye. The Sous Vide method of cooking sea bass results in a fish that is firm but still tender. Skinless portions are suggested but the fish can be cooked with the skin on and removed easily after cooking.
Ingredients
For the Sea Bass
1 ½ lbs skinless sea bass filets
Salt and pepper
1 tbsp olive oil
2 tbsp unsalted butter
For the Ginger and Lime Sauce
4 tbsp fresh lime juice
3 tbsp soy sauce
2 tbsp fresh ginger, finely grated
2 tbsp fresh cilantro, chopped
2 tbsp shallot, minced