Sous Vide Sea Bass with Mango Salsa Recipe
Flaky sea bass combines with a sweet and spicy mango salsa to create a light and refreshing summer dish that always reminds me of vacation. This recipe works well with most types of fish and the salsa is very versatile, even complimenting steak or chicken.
Note:You can learn more about cod from my Guide to sous vide cod or view all my sous vide fish articles
Ingredients for Sous Vide Sea Bass with Mango Salsa
- 4 sea bass portions, about 6 ounces each (170g)
- 2 tablespoons olive oil
- 2 mangoes, peeled and diced
- 1 shallot, sliced
- 1/2 serrano pepper, deseeded and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 5 cloves of garlic, coarsely chopped
- 3 cups coarsely chopped, lightly packed kale
- 1 tablespoon white wine vinegar
- 1/4 cup coarsely chopped fresh basil leaves
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Cooking Instructions for Sous Vide Sea Bass with Mango Salsa
Preheat a water bath to 130°F (54.4°C).
Salt and pepper the sea bass then place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Combine all the ingredients in a bowl.
Heat some oil in a pan over medium to medium-high heat. Add the onion and cook until softened. Add the garlic and cook for 2 minutes. Add the kale and sauté until it wilts. Add the white wine vinegar and cover the pan. Cook until the kale is softened, adding water if needed to keep the inside of the pan moist.
Take the sea bass out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.
Place some kale on a plate and top with the sea bass. Add a spoonful of the mango salsa and sprinkle with the chopped basil leaves then serve.
Nutritional Information for Sea Bass with Mango Salsa
- Calories: 352
- Fat: 14g
- Protein: 27g
- Carbohydrate: 33g
- Fiber: 4g
- Sugar: 24g
- Cholesterol: 53mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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