I got inspired by a video demonstrating how to use a sink full of hot water to sous-vide small portions of fish. Not having sprung for a SousVide Supreme yet, this was my only shot.

I wanted to emulate a dish they used to serve at Gastro Pod, a tempura salmon served with a wasabi sabayon and fennel risotto. It was very delicate and rich with the wasabi sauce.

So I bought some stunning wild spring salmon and used my sink to sous-vide it in small portions. The sous vide technique worked perfectly.  I quickly wrapped the salmon in nori and tempura battered and deep fried it for a very short time.

My first try at this, I experimented with two tempura batters, (before cooking the fish) a thick one with corn starch and baking soda and a whipped egg white, and a simple Japanese style batter of just flour, cold water and an egg, barely stirred. I went with the simple one and it was light as I had hoped.

I served it with wasabi creme fraiche and a fennel risotto. It was great for a first attempt, but I am looking forward to trying this again, cooking bigger pieces and taking it out of the bath a bit earlier, wrapping in less nori, applying more seasoning, and maybe … a SousVide Supreme.

For the risotto I tried a technique using the oven to finish, to give me more time to focus on the fish. This cooked it but it was much more of a tasty rice gratin than the creamy fennel risotto I was after.

I served the course with cold sake from Granville Island (Junmai Nama Genshu) and followed with strawberries, cheesecake and chocolate mouse from the market. Over all it was a lot of fun for a reasonably short cooking time. I will try this again, maybe with tuna and shiso.