Fluffy Stewed Conger Sous Vide – Japanese Cooking Set BONIQ to 95℃ for 20 mins. Cut the conger into 2-3 pieces. Lay them in a row, skin side up.
Pour hot water on them till they get white. Put them into ice water immediately. Remove the slimy part from the skin of the conger with a knife. Wash the conger with running water then pat with kitchen paper to remove the water. Put the conger and all of the ingredients together into a freezer bag then vacuum seal the bag. When BONIQ Sous Vide Cooker reaches the target temperature, submerge the freezer bag into the hot water and start sous vide cooking. When the timer beeps, take out the freezer bag and rest them for 2 hrs for soaking the seasoning liquid. If you don’t eat soon, stow it in the refrigerator.
To serve, put the freezer bag in the hot water to warm up again. Dish up the conger and pour the seasoning liquid over. Bon appetit!