Ingredients

The following ingredients have 4 Servings
  • 4 cod fillets
  • 2 tablespoons white miso paste
  • 3 tablespoons unsalted butter (room temperature)
  • 8 shiitake mushrooms (sliced (substitute dried and soaked))
  • 1 garlic clove (minced)
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt

Instruction

  • Heat a sous vide water bath to 130F degrees.
  • Salt the fish and let it sit for 30 minutes.
  • Mix together the butter and miso to make a paste.
  • Combine all the ingredients (except mushrooms) in a vacuum seal bag and seal.
  • Cook for 30 minutes.
  • Heat a skillet over medium heat and add the mushrooms.
  • Remove the fish from the bag and set aside. Add the bag juice to the mushrooms in the skillet and cook for 2-3 minutes. (If the sauce is too thick, add some additional butter).
  • Spoon the mushroom sauce over the fish and serve.
  • **If using dried shiitakes, soak them in hot water for 30 minutes, until they are softened. Squeeze the excess water out and slice, discarding the stems.