decided to experiment fish confit for the first time for my kamameshi on 25.8.2019. ^^
i experimented on a cheap nose ray fish from sheng shiong.
many fishes are a bit fishy for my wife. i figure if i use olive oil confit to “sous vide” the fish (sous = below or under like sous chef, an assistant chef, and vide = temp…so simply means cooking a low temperature)…then firstly fish will be consistent in texture and secondly olive oil will kind of cure the fish so it’s more flavourful and less fishy.
(just borrowing idea from duck confit which “sous vide” in duck fat)
- so i placed the ray (on subsequently, salmon fillet and seabream fillet) in sealed oven dish covered with olive oil (i am stingy unwilling to use extra virgin olive oil just olive oil for cooking lol!) in 85degC oven for 1hr…this should give an internal temperature about 65degC
that just my own theory…
BUT it worked out in practice.
the fish was really lovely, smooth, consistent, sweet, flavourful…quite excellent!
and this was commented by my wife, children who are all very picky lol! and also by my friends in my subsequent iterations on 29.8.2019, and on 2.9.2019. ^^
did the same with salmon on 25.8.2019 and 29.8.2019.
and worked perfectly for salmon as well.
wife doesn’t really like salmon fillet as it is chunky and satiating…but with this oil confit, which really achieve the sous vide curing, it was smooth, cured and tasty. just wonderful!
and again i did it on seabream for my kamameshi on 2.9.2019.
and just as perfect. my friends all commented the fish was special.
- 300g fish fillet
- 120ml olive oil (anyway enough to cover almost)
- salt the fish and put in fridge for 1-2hrs not more
- clean and rinse thoroughly and dry with kitchen towel
- place in oven dish, cover with olive oil, and put in 85degC oven for 1hr
- (for food safety, i steam the fish for 5mins in the kamameshi pot)