Backyard Aquaponics
A place to discuss aquaponics

Cooked a fish to make room for the trout. Did sous vide silver perch with garlic, ginger, braggs, fried shallots and lemon grass

Starting fish was about 650g gutted and grilled...
Ingredients added Inc salt and pepper...

Into a vacuum seal bag and into the water bath at 65 degrees.

Then an hour and 20mins later...

Could have got away with less time, will know for the next one...might make it less chewy in places...

Was much better than baking in foil - Might try a fillet next time.... and a tad of chilli ...

BTW Braggs (Braggs Liquid Aminos) is like soy sauce, though is not fermented and much lighter than soy generally, with no added salt - though tastes very salty.

Sous vide great stuff what temp did you use
Would love a photo of your setup

Looks good, I love sous vide cooking, but I'm yet to actually do fish in it.


In between photos he mentions he put them in at 65 degrees. I'd love to see the setup too, I jury-rigged my slow cooker until I build a proper controller.

Yep 65 degs C. Would normally do it lower though cooking for a pregnant wife that can't have anything rare at the present.

Setup is an STC1000 controller hooked up to a slow cooker. Quite basic but works to within 1 degree or so which is good enough for me.

Sous vide flathead was mind blowing, never had fish to juicy and tender before.

I saw this and thought it might be of interest Matt

http://hackaday.com/2014/06/26/precision-temperatures-for-cooking-or-whatever/

Thats a great little article. uses the same controller as I've got in my setup (STC1000). I use a slow cooker as the heating element in mine, though could use a rice cooker or a heating element in a large esky if doing a whole pig

Here's another one for interests sake, I had the pdf for it too but it's vanished into the depths of one of my hard drives, lol.

http://makezine.com/projects/make-25/so ... on-cooker/

How old was the silver?

It was one of the ones I got with the system, so guessing about 2 to 2.5 years old.