Soy Sauce Cured Sous Vide Pollock with Green Apple Salad Recipe

Pollock is an inexpensive, mild fish very similar to cod or haddock, both of which can be used in this recipe. To bump up the flavors, I like to replace the usual dry brine I use on fish with a wet brine utilizing soy sauce, fish sauce, and miso paste. It adds a bunch of flavor while firming up the fish for cooking. If you can't seal liquids, you can let the fish sit in the brine to cure and then pour out the brine before sealing.

The wet brine makes the fish a little on the salty side so I like to pair it with a tart and spicy green apple salad. It's my take on a green papaya salad and incorporates many of the flavors of that traditional Thai dish into a simple everyday side.

I sous vided the pollock at 130°F (54.4°C) for 15 to 45 minutes. This results in a pretty traditional poached texture. You can try different times, and refer to my guide to sous vide fish for more information.

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