Sous Vide Dorado (mahi-mahi) with Sake Infused Edamame Mash
Sous Vide, French for Under Vacuum, cooking is a more sophisticated cooking method than the standard “Boil in Bag” method that has been around for decades. The main difference with the modern Sous Vide technique is temperature control and water circulation. By controlling the water temperature, you have the ability to cook your food to the exact water temperature you choose. For example: In order to ever get a filet of Mahi-Mahi to cook perfectly, you have several options. Pan Sauté, Baking, Broiling, Grilling or Poaching.
More often than not, especially for a home cook, the error is always made to overcook the poor fish for safety’s sake!
The theory of Sous Vide in a nutshell is this…The final Temperature of the protein is set by the water bath temperature. You will never overcook or undercook a piece of food again as long as you follow the recommendation in the recipe. If you want your Protein to reach 135 F., you set the water to 135 F, season, oil and seal the bag. Place it in the water bath and set the timer. Now you don’t have to worry about Burning, Turning, Under or over cooking the fish or meat. Use the time your food is in the water bath to make your sides, answer some emails, walk the pooch, whatever you like because you are no longer attached to your stove…I know, I sound like a late night infomercial.
Once the temperature of the food matches the temperature you set, that’s where it stays!!!
It will not overcook.
Cooking Sous Vide is healthy because the ingredients never mingle directly with the water. All the nutrition stays in the bag. It won’ dilute, burn off or denature. The Food is seasoned and placed in a cooking bag, a branded Kitchen Storage Bag, Ziploc, for example is perfectly acceptable to use. (However, please check the manufacturer’s website if you are not using a brand name).
Because cooking temperature in Sous Vide water baths is never near boiling, this is a safe and even method of cooking that allows you to taste the true flavor of the ingredients without interference from the is more traditional methods of cooking.
Searing or finishing is most often done once the Protein is taken out of its Sous Vide pouch. There are instances where the sear is performed prior but for this recipe, we will finish after the Dorado is cooked.
There are a number of Temperature Control units available as well as complete, self-contained, units such as Sous Vide Supreme® Water Ovens. To get some basic background on how to Cook Sous Vide without investing too much money, I suggest you follow this link to Team Chef Steps on YouTube. To see how simple it can be.
http://youtu.be/Qi-tyQvRgJw
Sous Vide Dorado (mahi-mahi) with Sake-infused Edamame Mashed
INGREDIENTS
1 pound Dorado (Mahi-Mahi) Filet (Sea Bass or Halibut will work too)
Togarashi Seasoning
2 cups Edamame, Shelled
1 Tablespoon Unsalted European Style Butter
¼ Cup Chef’s Cream or Heavy Whipping Cream (Optional) For a Lighter version, sub with some Vegetable Stock
1 ounce Sake
1 Cup Broccolini-Steamed
Salt and Pepper to taste
COOKING
Preheat your Sous Vide set up to 135 F
Pat the fish dry and season both sides Japanese Togarashi (Easily found online or in Asian Markets).
Put the filets into 1 gallon Ziploc Freezer Bag.
Submerge the bag in the water until the very top of the bag is about to be covered with water. The pressure of the water will force all of the air from the Ziploc, effectively creating a vacuum. Now seal the bag. (This is Archimedes Principle in full glory, who knew you’d actually use high school chemistry?) Cook for 30 minutes.
Sake-Infused Edamame Mash
Cook the Shelled Edamame in salted boiling water for 9-12 minutes.
Drain Edamame and place into a food processor. Begin blending and slowly add 1 tablespoon of unsalted butter and ¼ Cup of Chef’s Cream of Heavy Whipping Cream and 1 oz. of Sake.
Season to taste with Sea Salt and a few Toasted Sesame Seeds or Togarashi
Take your fish out of the water, cut open the pouch.
You have 2 choices… Serve exactly as is or you can flash sear the filets in some Coconut Oil just to get a little crustage going…Totally your choice.
Plate with Sake Infused Edamame Mash and Steamed Broccolini
With taste,
Chef Caesar W. Desiato