Soy Sauce Cured Sous Vide Pollock with Green Apple Salad Recipe

Pollock is an inexpensive, mild fish very similar to cod or haddock, both of which can be used in this recipe. To bump up the flavors, I like to replace the usual dry brine I use on fish with a wet brine utilizing soy sauce, fish sauce, and miso paste. It adds a bunch of flavor while firming up the fish for cooking. If you can't seal liquids, you can let the fish sit in the brine to cure and then pour out the brine before sealing.

The wet brine makes the fish a little on the salty side so I like to pair it with a tart and spicy green apple salad. It's my take on a green papaya salad and incorporates many of the flavors of that traditional Thai dish into a simple everyday side.

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  • Sous vide cured pollock green apple salad 3
  • Sous vide cured pollock green apple salad 4
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I sous vided the pollock at 130°F (54.4°C) for 15 to 45 minutes. This results in a pretty traditional poached texture. You can try different times, and refer to my guide to sous vide fish for more information.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Soy Sauce Cured Sous Vide Pollock with Green Apple Salad Recipe

  • Published: April 1, 2020
  • By Jason Logsdon
  • Total Time: 45 minutes
  • Cooks: 130°F (54.4°C) for 15 to 45 minutes
  • Serves: 4

Ingredients for Soy Sauce Cured Sous Vide Pollock with Green Apple Salad

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  • For the Sous Vide Pollock

  • 4 pollock portions, about 6 ounces each (170g)
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons miso paste
  • For the Green Apple Salad

  • 2 Granny Smith apples
  • 12 green beans
  • 2 cloves garlic, minced
  • 1 serrano pepper, deseeded and minced
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1/2 cup shredded carrots
  • 8 cherry tomatoes, halved
  • To Assemble

  • 1/4 cup chopped fresh cilantro
  • 1/4 cup coarsely chopped roasted peanuts

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Cooking Instructions for Soy Sauce Cured Sous Vide Pollock with Green Apple Salad

For the Sous Vide Pollock

Preheat a water bath to 130°F (54.4°C).

Mix the soy sauce, fish sauce, and miso paste together to form a wet brine. Pepper the pollock then brush liberally with the wet brine. Place in the sous vide bag then lightly seal. Let the fish sit for 30 to 60 minutes for the 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.

For the Green Apple Salad

Clean the outside of the apples and remove the cores. Cut them into matchsticks, or use a mandolin or spiralizer. Clean the green beans, cut them into 2" long pieces (50mm) then cut into quarters lengthwise.

Mix together the garlic, serrano pepper, fish sauce and lime juice. Toss mixture with the green apple, green beans, and shredded carrots. Salt and pepper to taste then stir in the cherry tomatoes.

To Assemble

Take the pollock out of the bag and pat dry.

Place some of the green apple salad on a plate and top with the pollock. Add the cilantro and roasted peanuts then serve.

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Nutritional Information for Soy Sauce Cured Sous Vide Pollock with Green Apple Salad

  • Calories: 301
  • Fat: 7g
  • Protein: 38g
  • Carbohydrate: 21g
  • Fiber: 6g
  • Sugar: 11g
  • Cholesterol: 121mg

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All tags for this article: Salad, Sous Vide, Sous Vide Fish

Jason logsdon headshot 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 website.
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