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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.
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.
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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.
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.
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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