Sous Vide Wild Turbot | Recipe by

Sous Vide wild Turbot with a Lime and Ginger Emulsion with Sautéed Greens

Sous Vide wild Turbot with a Lime and Ginger Emulsion with Sautéed Greens Fish and Seafood
  • COOK TIME: 1 Hour
  • PREP TIME: 1 Hour


  • 2 Banana Shallots, peeled and finely diced
  • 2 Garlic Cloves, puree
  • 5cm/2in Piece Fresh Root Ginger, cut into very thin strips
  • 1 Lemongrass Stick, finely chopped
  • 100g Homemade Seaweed Butter
  • 1 Lime Leaf
  • 2 tbsp. Thai Fish Sauce
  • 3 tbsp. Palm Sugar (alternatively use soft brown sugar)
  • 2 tbsp. Rice Wine Vinegar
  • 2 tbsp. Lime Juice
  • 150ml Chicken Stock
  • 3 tbsp. Roughly Chopped Fresh Mint
  • 3 tbsp. Roughly Chopped Fresh Coriander
  • 4x 200g Turbot Fillets, skin on, pin-boned
  • 4 Bok Choi, Halved
  • 150g/5½Oz Tender Stem Broccoli
  • 2 Finely Chopped Green Chilli
  • 2 tbsp. Palm Sugar
  • 2 Sticks Lemongrass, bruised and chopped in half
  • 2 tbsp. Sesame Oil
  • 2 tbsp. Soy Sauce




Turbot is considered by many as the king of fish, its rich meaty texture is second to none.


  1. Heat a frying pan and add the oil. Add the shallots and cook for 1-2 minutes. Add the garlic, ginger, lemongrass and lime leaf and cook for a further 2-3 minutes. Stir in the fish sauce, palm sugar, rice wine vinegar, lime juice and stock and cook for 2-3 minutes more
  2. Season the turbot on both sides with a little salt and place in a pouch. Add the seaweed butter and vacuum seal
  3. Allow to cook sous vide in a preheated water bath at 48 degrees for 45 minutes
  4. In a large wok stir fry the ginger, chilli, lemongrass and palm sugar in a little sesame oil. Add the broccoli and bok choi, sauté until tender
  5. Season to taste with the soy sauce and a squeeze of lime
  6. To serve, take the seaweed poached turbot from the pouch and plate, cover with the sauce and serve the sautéed vegetables on the side

Chef’s Tip –

The seaweed butter in this recipe has a wonderful impact on the fish, but why not poach in a dashi stock to add a Japanese influence to its flavour.

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