Sous Vide Pollock And Seaweed Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 140��F (60��C).
• STEP 2.Season the pollock fillets with salt and pepper.
• STEP 3.Place the seasoned pollock fillets and seaweed in a vacuum-sealed bag and seal it.
• STEP 4.Submerge the bag in the preheated water bath and cook for 30 minutes.
• STEP 5.Remove the bag from the water bath and carefully open it.
• STEP 6.Serve the sous vide pollock and seaweed with steamed vegetables or rice.

Cooking Tips

• Use fresh pollock fillets for the best flavor and texture.
• Experiment with different types of seaweed, such as nori or wakame, for variety.
• Serve the sous vide pollock and seaweed with a drizzle of soy sauce or a squeeze of lemon juice.

Storage and Serving

• Leftover sous vide pollock and seaweed can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the fish in a steamer or microwave until heated through.
• Serve the sous vide pollock and seaweed as a main course, accompanied by your favorite side dishes.