Atlantic Cod Sous Vide Recipe

Since it annoys me when I come across a recipe on a blog and I have to scroll a lot before getting to the actual recipe, I’m going straight to the recipe. You may read the notes below for the backstory of what prompted me to create this recipe in the first place:

Ingredients
2T freshly squeezed lime juice
1T toyomansi (Filipino soy sauce mixed with calamansi – which is a filipino citrus similar to lemon and lime)
1T patismansi (Filipino fish sauce mixed with calamansi)
2T water
1/2t sugar
1/2t dried onion (used to substitute shallots that was listed in the Joule app)
5 cloves garlic, minced
2 fillets Atlantic cod fish

Directions

1. Measure and mix all the seasonings into a small bowl.
2. Place the fish fillets into a gallon sized ziploc bag.
3. Pour the seasoning into the bag and distribute evenly on the fillets.
4. Set the temperature of the sous vide to 113° for a tender and flaky texture as recommended by the Joule app.
5. Once water temperature achieved, cook 40 minutes based on a 1 inch thick fillet.
6. Fork cod into pieces over a bed of kale, arugula and cut tomato.
7. Pour liquid from sous vide bag over plated meal to act as a dressing for the salad.

Notes

1. I own a Joule Sous Vide, which I regularly use to cook meat perfectly moist. What I appreciate about Joule is they provide recipes through the app that controls the Sous Vide. What I didn’t appreciate is when I tried to click on their “Black Cod with Soy, Garlic, and Lime” recipe, it asked me to pay $39 to upgrade to ChefSteps Premium to access the recipe. Forget that! I decided to make my own recipe with similar ingredients since the app did show me what ingredients are required, but without the exact measurements or instructions.
2. I would recommend letting the fish marinade in the seasoning a few hours to allow the flesh of the fish to absorb the flavors.
3. I didn’t include scallions since I didn’t have them readily available, but plan to add those next time as a garnish.
4. I eliminated salt since I felt the soy sauce and fish sauce would provide enough sodium.
5. Many people may not have toyomansi in their cupboard, so that may be substituted with regular soy sauce and extra lime or lemon juice to substitute the calamansi flavor in toyomansi.
6. Many people may not have patismansi in their cupboard, so that may be substituted with regular fish sauce and extra lime or lemon juice to substitute the calamansi flavor in patismansi.

This was the first time I used the sous vide method to cook fish and I will say this was the most moist and flaky fish I have ever cooked in my life. I don’t think I will ever use the oven to bake or broil fish anymore!