• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Food For Net Logo (Realistic)

Food For Net

  • Original Recipes
  • Recipe Roundups
  • Beer
  • Whiskey
  • Wine
  • Subscription Boxes
  • Meal Delivery
  • Outdoor Cooking

Soy-Ginger Bacalao Loins

June 8, 2017 by Food For Net
Home ‣ Dinner ‣ Soy-Ginger Bacalao Loins
46 shares
  • Share
  • Tweet
beautifully plated bacalao dish, with text overlay "Soy-Ginger Bacalao Loins"

Soy-Ginger Bacalao Loins Recipe

Soy-Ginger Bacalao Loins

Speed - 96%
Simplicity - 98%
Tastiness - 99%

98%

Delicious!

As expected form sous vide cooking, the fish came out to perfection - moist and with the right flakiness. The fresh flavors of the simple poaching liquid flavored the dish really well without overpowering the delicate taste of fish.

User Rating: 5 ( 1 votes)

Soy-Ginger Bacalao Loins

An Asian-inspired dish that's ready in minutes. Serving something special for dinner couldn't be simpler.
Pin Recipe
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 40 minutes minutes
Course: Main Dish
Cuisine: Asian
Servings: 3 people

Ingredients

  • 500 Grams Bacalao Loins
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Peanut Oil
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Chopped Leeks
  • 1 thumb-sized piece Ginger cut into thin strips
  • 4 Cloves garlic minced
  • Red Chili optional
  • Salt to taste

Instructions

  • Season the bacalao loins lightly with salt.
  • Heat peanut oil in a pan. Sautee the garlic and ginger until slightly brown.
  • Mix together the sauteed aromatics, soy sauce, sugar, chopped leeks, chili and sesame oil in a bowl.
  • Put the bacalao loins together with the soy mixture in a sous vide bag.
  • Cook for 15-20 minutes at 135F.
Like this recipe?Follow @FoodForNet on Pinterest!

Found some fresh Bacalao loins on my recent trip to the market and ended up grabbing them into my basket without much thinking. I'm such a huge fan of white-fleshed fish – snapper, mahi-mahi, tilapia. . . I just love them for their flexibility in the kitchen. Yes, they do work well for almost any cooking method you could think of, from frying, grilling, to poaching.

Honestly, most of my favorite varieties of fish are white-fleshed, with salmon being the only exception.

Seeing how fresh those loins were, I knew exactly what I wanted to do with them. A popular Asian-inspired dish of steamed fish in soy-ginger glaze. The simple flavors of this recipe should allow the freshness of my Bacalao take all the attention it deserves. Well, that's how I believe we should work with delicate ingredients, like most seafood – always best to let their natural flavors, excellent as they already are, get into the limelight.

I've seasoned these fillets lightly with some salt just to round up those flavors further. Don't overdo it though, they'll be getting enough flavor from the soy sauce later.

Can't find Bacalao in the market? Go with any other white-fleshed fish you could find. This recipe would work equally excellent!

Heat some peanut oil in a pan and fry those ginger sticks and minced garlic until slightly brown. Do not use too much oil as we'll be putting all the contents of this pan, oil included, into our sauce. You don't want to make your dish too oily.

I've used peanut oil specifically for the added flavor that it'll give to this dish. You may substitute with any other vegetable oil for sure, but that would definitely cost this dish some significant flavor.

Mix these sauteed aromatics together with the soy sauce, sesame oil, brown sugar, and chopped leeks in a bowl. If you want to add some spice to this dish, now would be the time to add those chopped red chilis.

Note why I took the extra step of mixing these ingredients in a separate bowl rather than in the pan, or even directly into my sous vide bag? Mixing the other ingredients into those freshly sauteed aromatics would bring down the temperature of this sauce. I don't want to get my fish at a temperature above that of poaching.

Put everything(fish and soy mixture) in a sous vide bag and cook for 15-20 minutes at 135F. The length of required cooking time would depend on how thick your fish fillets are. See my immersion circulator reviews to get one to use in your own home!

This dish is good to serve out of the bag. For garnish, you may top your fish with additional scallions, chili, or even chopped cilantro.    Soy-Ginger Bacalao Loins Full Recipe on foodfornet.com

Soy-Ginger Bacalao Loins

An Asian-inspired dish that's ready in minutes. Serving something special for dinner couldn't be simpler.
Pin Recipe
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 40 minutes minutes
Course: Main Dish
Cuisine: Asian
Servings: 3 people

Ingredients

  • 500 Grams Bacalao Loins
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Peanut Oil
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Chopped Leeks
  • 1 thumb-sized piece Ginger cut into thin strips
  • 4 Cloves garlic minced
  • Red Chili optional
  • Salt to taste

Instructions

  • Season the bacalao loins lightly with salt.
  • Heat peanut oil in a pan. Sautee the garlic and ginger until slightly brown.
  • Mix together the sauteed aromatics, soy sauce, sugar, chopped leeks, chili and sesame oil in a bowl.
  • Put the bacalao loins together with the soy mixture in a sous vide bag.
  • Cook for 15-20 minutes at 135F.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Sous VideTag: Fish, Ginger, Seafood, Sous Vide Recipes

Sous Vide Greek Burger with Feta Cream

Sous Vide Mahi-Mahi with Squid Ink Bean Puree

A white table with a whole ginger root, some slices of fresh ginger, plus a dish of ginger tea, looking at how to use fresh ginger.

How To Use Fresh Ginger

Sous Vide Mango-Coffee Preserve

Sous Vide Cantaloupe and Lime Infused Vodka

A stack of two tuna cans next to a bowl of tuna, highlighting the idea of whether canned tuna is good for you

Is Canned Tuna Good For You?

Sous Vide Asian BBQ Pork Chops with Spicy Pickled Apples

A wooden table with a large wooden spoon filled with fish oil capsules

Is Fish Oil Good For You?

Previous Post:Sous Vide Chicken Tikka Masala
Next Post:Sous Vide Cantaloupe and Lime Infused Vodka

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Sidebar

About The Owner

cooking bbq pizza outside

Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

I also make my own beer, wine, cider, kombucha, and sake… and am a whiskey enthusiast! 🍕🍺🥩🥃

Sous Vide Poached Salmon with Orange-Cilantro Beurre Blanc

10 Sous Vide Pasta Recipes For Italian Night!

6 Basic Sous Vide Recipes For Home Cooks

10 Delicious American Sous Vide Recipes!

Sous Vide Blueberry and Saffron Crème Brûlée

My 5 Picks For Best Immersion Circulators For Home Use

Close up of a cocktail prawn to represent sous vide cocktail prawn recipe.

Sous Vide Cocktail Prawns with Orange-Caper Sabayon

Slow Cooker Chicken Cacciatore

Slow Cooker Pho Ga

Deonjang-Spiced Sous Vide Eggplant

Slow Cooker Taosi Spare Ribs

Quinoa Flour Pizza Dough Recipe

Original Recipes

Sous Vide Beef Kaldereta

Sous Vide Beef Shogayaki

Quick Chicken Fried Steak with Mashed Potatoes and Pan Gravy

Montina Flour Pizza Dough

Cinnamon and Nutmeg Spiced Pizza Dough Recipe

Crispy Asian Salmon Noodle Stir Fry

Gourmet Food

Artisanal Beverages

Comfort Food

Comfort Food (Featured Image)

Copyright © 2023 Food For Net
Privacy Policy · Cookie Policy · Affiliate Disclosure · Accessibility Statement
Blog · Instagram · Twitter · Pinterest

FoodForNet.com is a member of the Amazon Associates affiliate program. We earn commissions from qualifying purchases through affiliate links.