2 mulloway or barramundi fillets
2 tbs vegetable oil
1 green onion, sliced diagonally
1 tsp ginger, grated
1 tsp soy sauce
1 tsp XO sauce
1/2 tsp chicken bouillon powder (or 1/2 tsp of a crushed stock cube) mixed with 1/2 cup hot water
Cook the fish fillets sous vide at 131F (55C) for 30 minutes.
When the fish is finished cooking sous vide, heat up vegetable oil in a small pot over a medium heat and fry the ginger for 1 minute, then add the stock, soy and XO sauce and simmer for a further 5 minutes.
Put the fish in serving bowls, pour the sauce over the fish and serve with sliced green onion scattered on top.