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Spicy Sous Vide Asian-Style Lingcod Cheeks

Course Main Dish
Cuisine sous vide
Keyword lingcod cheeks
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings 6 people
Calories 211kcal
Author Nicole Johnson

Equipment

Ingredients

  • 2 pounds lingcod 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 1/2 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

Calories: 211kcal | Carbohydrates: 7g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 705mg | Potassium: 711mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg