Home Cooking

Sous Vide Fish

Sous vide fish in the dishwasher (or, who needs an immersion circulator?)

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Sous vide fish in the dishwasher (or, who needs an immersion circulator?)

alanbarnes | Feb 8, 2009 03:58 PM

Last night some friends had a belated Chinese New Year potluck, and my daughter volunteered to bring a big ol' striped bass she caught last fall. Emboldened by my recent successes, I figured it'd be easy enough to wrap it in foil and steam it on the grill. The only problem was that it was longer than the grill is wide. Oops.

Too stubborn to just cut the fish in half, I started thinking of sous vide methods. I was about ready to start filling the bathtub with kettles of boiling water when I remembered seeing a "Surreal Gourmet" episode where Bob Blumer poached a foil-wrapped salmon in the dishwasher.

It makes sense - a dishwasher doesn't get that hot (ours maxes out at 161F), so it's a lot harder to overcook food than at higher temperatures. Not quite the same as cooking at exactly the desired target temperature (161F fish would be overcooked by my lights), but similar enough to other sous vide methods to give it a shot.

The upper rack of the dishwasher was just big enough to hold the fish, so I thawed it out, opened the vacuum packaging, made some slashes in the sides, filled them with garlic and ginger and stuffed the cavity with lemon, then re-sealed the bag, put it in the Bosch, and started a cycle.

An hour later, I pulled the fish out of the dishwasher and headed to our friends' house. Transportation was a snap because everything was contained in a vacuum-sealed bag. And the fish was a huge hit - both because it was perfectly cooked and because everybody was amused at the cooking method.

 
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