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Chilean Sea Bass

Sous Vide Chilean Sea Bass with Ginger and Lime Sauce

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.

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

For the Ginger Lime Sauce
  1. In a small saucepan add the lime juice, soy sauce, ginger, cilantro and shallot. 
  2. Whisk the sauce together.
  3. Bring to a simmer over low heat and remove from the heat.
  4. Let the sauce cool down and set aside for future use.
For the Sea Bass
  1. Preheat the water bath to 134°F.
  2. Season the sea bass with salt and pepper and drizzle with the olive oil. 
  3. Place the sea bass in a bag along with half of the ginger and lime sauce, vacuum seal or use the water displacement method.
  4. Let cook in the water bath for 30 minutes.
  5. Remove from the bath and pat dry
  6. In a large skillet over medium high heat, bring the butter to a shimmer.  Add the sea bass to brown the surface, basting constantly with the butter for approximately 2 minutes.
  7. Remove the sea bass from the skillet and place on a serving dish.
  8. Top with the remaining sauce and serve.