Get $30 off a WiFi Nomiku with the promo code THEVALUE
Bought my Nomiku almost exactly a year ago. When most people think about getting an at home sous vide device they think “I’m finally going to get my perfect steak done!” For me however, I can already do a mean pan fried steak, or pork chop or fried chicken. My land animal game is no-basic for shizzle.
Where I did have ‘A New Hope’ (shameless Star Wars reference) in Nomiku was to transform my seafood culinary expertise. No more chewy scallops or dry tasteless fish because I’m running around trying to make other dishes, and oh the lobster tails that I would buy from Costco. The thought of being able to make these in an instant right after work and cooked to perfection, was dreamy.
In honor of my one year Nomiku-ersary (pronounced in my head for all you linguistics nerds
Fun Fact: This is also the recipe I once made for my coworker Latika in my office at work. Pre-bagged all the sauces the night before, bought the catfish in the morning, stored in the fridge until 20 mins before lunch whereby I quickly tossed the bags into the pot and continued working till lunch while the Nomiku did all the work. It caused quite a stir from nearby officemates. Latika mentioned she’d never had catfish like this before, how delicious it turned out and was sold on sous vide with the Nomiku so much so that she pre-ordered the new one on Kickstarter, and cheers every time they send out a production status update. I ordered another one too, *sheepish grin*.
This was a take on a recipe I found on About.com for BBQ Catfish, but instead thought would taste much better sous vide.
- 2-4 catfish filets
- 1/3 cup vegetable oil
- 1/4 cup low sodium soy sauce
- 2 cloves garlic minced
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Toss together all the ingredients except for the catfish to make homogenized mixture of the sauce.
Dump all ingredients in a ziplock bag or vacuum sealed bag adding in the catfish last.
Sous vide in bag at 150 degrees fahrenheit for 20 mins, making sure the fish is completely flat and not folded over in any way, otherwise it won’t cook evenly.
Remove from bag and serve on a plate and either serve in the sauce or spoon sauce over the fish.
I’ve paired this with green beans and a cauliflower mash, or even a broccoli based salad. The Nomiku gets a lot of credit for transforming my seafood skillz. Also this is totally cookable in your office at work. Bon Appétit!
P.S. Another great thing about this is you can pre-bag all the ingredients and toss it in your freezer. Take it out the morning of to put in your fridge then pop it in to sous vide when you get home from work.