Sous Vide Fish with Instant Pot
Ingredients:
Scallions x3
Gingers 4 -5 slices
Pomfret Fish x1
Miso Paste Sauce:
Garlic 1 tbsp minced garlic or 3 cloves (minced)
Water 1/4 cup or more
Soy Bean Paste 3 Tbsps *
Miso Paste 2 tbsps *
Shao Xing Wing (may substitute with Sake Wine) 1 Tbsp
Sugar 2 - 3 tsps * Could substitute Miso Paste AND yellow bean paste with Chinese Yellow bean paste
Instructions:
Place your fish, scallions, and ginger into your instant pot.
Add just enough water to cover the fish
Sous Vide Cooking: Set the temperature to 136 °F and cooking time to 30 minutes to 1 hour, depending on the thickness of the fillets and your preferred level of doneness. Thinner fillets will cook faster, while thicker cuts will require more time.
Sauce: while we're waiting, we will make the sauce. On medium-low heat, add 2 tsps of oil to the skillet. Then add minced garlic. Lightly cook it until lightly golden brown.
Add soybean paste, miso paste, and water.
Add wine then add sugar
Add more water if you need to thin it out.
Turn off the heat and set aside.
Serve: Transfer the fish fillets to a serving plate and garnish with fresh herbs and additional sliced gingers if desired. Serve with the miso sauce and enjoy your perfectly cooked sous vide fish!
This recipe allows you to achieve perfectly cooked fish with tender, moist flesh and maximum flavor retention. Adjust the seasoning and cooking time according to your preferences and the type of fish you're using.
材料：
青蔥 3根
薑 4-5片
白鯛魚 1條
面豉醬汁：
大蒜 3瓣（切碎）
水 1/4 杯 或適量
豆瓣醬 3 湯匙 *
味噌醬 2湯匙 *
紹興酒/清酒 1湯匙
糖 2 - 3茶匙
*可使用（中式）磨豉醬來替代兩種醬（味噌和豆瓣醬）
製作方法：
將魚、蔥和薑放入壓力鍋中
加入足夠的水，淹沒魚。
真空低溫烹飪：將溫度設定為136°F，烹飪時間為30分鐘至1小時，根據魚片的厚度和您喜歡的熟度程度而定。較薄的魚片會烹飪得更快，而較厚的會需要更長時間。
製作醬汁：利用等待的期間來做醬汁。用中小火，倒入2茶匙油到鍋裡。然後加入蒜蓉。輕輕翻炒直到微微金黃。
加入黃豆醬、味噌醬和水。
倒入酒，然後加入糖。
如果太濃稠，可以加入適量水。
關火。擱置一旁。
將魚片移到盤中。用夾子輕輕擠出水。用薑絲和蔥絲來裝飾。再配上味噌醬。完美的鮮嫩面豉蒸魚就做好了。
手殘也能做出鮮嫩不腥的蒸魚。沒可能整過頭的！
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