Serving Size: 2

Prep Time: 00:10 Cook Time: 00:30

Ingredients:

• 2 (8-ounces) skin-on Chilean sea bass filets
• 2 tbs sesame oil

Marinade:

• 4 tbs plum sauce
• 6 shallots, finely chopped
• 4 cloves garlic, minced
• 50g ginger, shredded
• 1½ tsp salt
• 6 tbsp monk fruit sugar
• 10 tbsp tomato sauce, or 4 tbsp tomato paste
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1/2 tsp Chinese five spice

Directions (Sous Vide Version):

1. Blend marinade ingredients together (in blender).
2. Marinate the fillets of sea bass in the mixture for at least 8 hours in the sous vide vacuum bag.
3. Set the Sous Vide Cooker to 134ºF (56ºC).
4. Place the bag of marinated sea bass in the water bath and attach it to the side of the pot. Set the timer for 30 minutes.
5. To finish the Sea Bass: When the timer goes off, remove the bag from the water bath. Carefully remove the filets from the bag and transfer to broiler to grill sear a few minutes on each side. Carefully transfer to plate and serve.

Directions (Oven Baked Version):

1. Blend marinade ingredients together (in blender).
2. Marinate the fillets of sea bass in the mixture for at least 8 hours.
3. Preheat oven to 425ºF (220ºC). For best results, convection air oven preferred set to 400ºF (200ºC).
4. Place the fillets on a non-stick or oiled broiler rack and cook for 15 to 20 minutes (depending on thickness, i.e. 1 inch to 1.5 inch).

Approximate Nutrition (per Serving):

Calories 432, Total Fat 6g, Total Carbs 32g, Dietary Fiber 4g, Protein 56g