Spicy Sous Vide Halibut Cheeks
Our recipe for Spicy Sous Vide Halibut Cheeks is so delicious, especially when paired with this tangy and slightly sweet soy-pineapple marinade. This recipe combines the mild, fresh taste of halibut cheeks with the bold flavors of soy sauce, brown sugar, pineapple juice, garlic, ginger, and sriracha, resulting in a deliciously balanced dish.
Spicy Sous Vide Halibut Cheeks
Halibut cheeks are an incredible choice for sous vide cooking if you can get your hands on some, and this recipe enhances their natural flavors with a sweet and spicy soy-pineapple glaze.
The marinade, featuring ingredients you probably have in your fridge and pantry right now, infuses the fish with a delicious blend of sweet umami notes. Cooking the fish sous vide ensures the perfect texture, while the sauce adds depth and richness. Serve this dish over steamed rice, this dish is perfect for a flavorful weeknight dinner or a special occasion.
Why You'll Love This Dish
- Perfectly Tender Fish: The sous vide method guarantees the halibut cheeks are tender and flavorful.
- Flavorful Marinade: A well-balanced blend of sweet, salty, and spicy flavors from soy sauce, pineapple juice, and sriracha.
- Easy Preparation: Simple steps and hands-off cooking make this dish stress-free.
- Versatile Pairing: Steamed rice soaks up the savory sauce, making it a complete and satisfying meal.
- Impressive Yet Simple: This dish looks and tastes gourmet but is straightforward to prepare.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Halibut Cheeks
- Soy Sauce
- Brown Sugar
- Pineapple Juice
- Garlic
- Crushed Ginger
- Sriracha Sauce
- Crushed Red Pepper Flakes
- Oil
- Chopped Cilantro
- Chopped Green Onion
- Steamed Rice (for serving)
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How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Prepare the Marinade: Mix together the soy sauce, brown sugar, pineapple juice, garlic, ginger, sriracha, red pepper flakes, and oil until well combined.
- Assemble the Sous Vide Bag: Place the halibut cheeks in a sous vide bag, pour in the marinade, remove as much air as possible, and seal the bag securely.
- Cook Sous Vide: Preheat your sous vide machine to 145°F and cook the halibut cheeks for at least 2 ½ hours.
- Prepare the Rice: While the fish is cooking, prepare hot steamed rice to serve as a base.
- Serve: Remove the halibut from the sous vide bag, plate it over the steamed rice, and drizzle the remaining marinade from the bag over the top. Garnish with chopped cilantro and green onion.
Recipe FAQ
Sure! If you can't find halibut cheeks you can use regular halibut filets in this dish. Feel free to sub in any hearty whitefish, in fact. It'll be delicious.
Store any leftover halibut and rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to keep the fish tender.
Yes, you can prepare the halibut cheeks and marinade ahead of time. Cook them sous vide and then refrigerate. Reheat in the sous vide bath at 130°F before serving.
If halibut cheeks are unavailable, you can use another firm white fish such as cod or sea bass. Adjust the cooking time if needed.
Absolutely! For a milder flavor, reduce or omit the sriracha and crushed red pepper flakes.
Serve This With
- Grilled Asparagus: A light and crisp side that pairs well with the richness of the fish.
- Crisp White Wine: A Sauvignon Blanc or Pinot Grigio would complement the dish's flavors.
- Garlic Bread: A great way to soak up the delicious juices from the halibut and rice.
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Spicy Sous Vide Halibut Cheeks
These tender, succulent Spicy Sous Vide Halibut Cheeks recipe is perfect to serve for your friends and family! You can use regular cuts of halibut if you can't find cheeks. It'll be delicious!
Ingredients
- 2 pounds halibut cheeks
- ¼ cup soy sauce
- ⅛ cup brown sugar
- ¼ cup pineapple juice
- 2 cloves garlic, thinly sliced
- 2 teaspoons crushed ginger
- 1 tablespoons sriracha sauce
- ½ teaspoon crushed red pepper flakes
- ⅛ cup oil
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped green onion
Instructions
Mix together the soy sauce, brown sugar, pineapple juice, garlic, ginger, sriracha, red pepper flakes, and oil until combined.
Place The cheeks into a plastic bag suitable for using in a sous vide.
Pour the sauce mixture in the bag too.
Get as much air out of the bag as possible and seal it.
Place in the preheated sous vide at 145°F.
Let the fish cook for at least 2 ½ hours.
Remove the fish from the sous vide.
Serve the fish over hot steamed rice and pour the remaining contents of the plastic bag over the top and serve.
Nutrition Information:
Yield:
6Serving Size:
Amount Per Serving: Calories: 211Total Fat: 7gSaturated Fat: 1gTrans Fat: 0.02gUnsaturated Fat: 6gCholesterol: 74mgSodium: 705mgCarbohydrates: 7gFiber: 0.2gSugar: 6gProtein: 29g
