Maple Gochujang Barbecue Salmon Tail Sous Vide cooked to perfection and smothered in a homemade Korean-style barbecue sauce.
Course Main
Cuisine Seafood
Keyword salmon, sous vide
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 2
Author i sugar coat it!
Ingredients
For the sauce:
131gramspure maple syrup
108gramstamari
29grams water
15gramsrice wine vinegar
1small knobfresh gingergrated
2clovesgarlic
½Asian pearchopped
½onionpeeled and chopped
12gramsgochujang chili paste
4gramstoasted sesame oil
black peppercornground
For the fish:
salmon tail
fresh lime or lemonsliced
green onionstrimmed
salt and pepper to taste
oilfor sous vide bag
Instructions
Make the sauce:
Add all the ingredients up to the onion to a tall container and blend with an immersion blender, or in a stand blender. Add the chili paste and pepper to taste. Blend to combine.
Prep and cook the fish:
Slice the tail open from one side, between the bone and flesh. Remove the bone. Stuff with seasoning and aromatics - lime or lemon slices, green onions. Season the exterior as well.
Package the stuffed fish in a vacuum bag and add some oil. Vacuum seal, or use the water displacement method to seal the bag. Add to a 51ºC heated water bath and cook for 30 to 60 minutes). Remove from bag and pat dry with paper towel.
You can serve the fish, as-is at this stage, or finish it off to add a little colour and crisp to the skin. Heat the grill or non-stick skillet and grill or sear each side of the fish for a few seconds. Brush generously with barbecue sauce.