Spicy Sous Vide Lingcod Cheeks

This spicy Asian-style Sous Vide Lingcod Cheeks recipe uses bold, aromatic ingredients to infuse the tender fish with sweet, tangy, and umami-rich flavor. Using the sous vide technique ensures perfectly cooked cheeks that stay juicy and flaky.

Spicy Asian-Style Sous Vide Lingcod Cheeks

Lingcod Cheeks are a seriously underrated piece of fish. Most people toss them out when cleaning, but I’m here to encourage you to take the time to filet out these incredible bites of meat. By using a sous vide set at 145°F, you can eliminate the risk of overcooking this delicate fish. The soy sauce, pineapple juice, and sriracha create a flavor-forward base that’s both bold and balanced.

A quick vacuum seal locks in the flavor, and after a few hours in the sous vide bath, the fish is ready to plate. This method is ideal for entertaining or meal prepping, as it scales easily and delivers reliable results.

Serve the cheeks over hot rice to soak up every bit of the punchy marinade. A finishing touch of fresh cilantro and green onion adds color and brightness, rounding out the dish. This recipe proves that cooking restaurant-quality seafood at home doesn’t need to be complicated, just precise and well-seasoned.

Why You’ll Love This Dish

• Juicy, perfectly cooked fish – The sous vide method ensures the cheeks stay tender and full of flavor.
• Bold Asian-inspired marinade – A mix of sweet, spicy, and umami ingredients keeps each bite interesting.
• Minimal prep time – Just mix, seal, and let the sous vide do the work.
• Great for entertaining – Scales well and holds beautifully until serving time.
• Flavor-packed leftovers – Ideal for rice bowls, tacos, or noodle dishes the next day.

Try our Beer Battered Lingcod recipe next!

Asian-Style Lingcod Cheeks Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Lingcod Cheeks – A tender, meaty cut with a clean flavor that absorbs marinade well.
• Soy Sauce – Adds saltiness and deep umami, anchoring the marinade.
• Brown Sugar – Brings sweetness that balances the heat and acidity.
• Pineapple Juice – Offers tropical brightness and natural acidity.
• Garlic – Adds aromatic depth and sharp flavor.
• Crushed Ginger – Gives warmth and slight sweetness.
• Sriracha Sauce – Contributes heat and tangy depth.
• Crushed Red Pepper Flakes – Enhances the spiciness with sharp, dry heat.
• Oil – Helps emulsify the marinade and aids even cooking.
• Chopped Cilantro – Bright herbal finish.
• Chopped Green Onion – Adds mild bite and freshness.

Macadamia Crusted Lingcod

How To Make Sous Vide Lingcod Cheeks

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Recipe Steps

1. Mix soy sauce, brown sugar, pineapple juice, garlic, ginger, sriracha, red pepper flakes, and oil until fully combined.
2. Place the lingcod cheeks into a vacuum-seal bag or a resealable freezer-safe bag suitable for sous vide.
3. Pour the marinade into the bag with the fish, remove air, and seal.
4. Cook in a preheated sous vide water bath at 145°F for 2½ hours.
5. Remove from the bag and serve over steamed rice. Spoon remaining sauce from the bag over the top and garnish with cilantro and green onion.

Traeger Miso Marinated Lingcod

FAQ

How should I store leftovers?

Transfer any leftover fish and sauce into an airtight container. Refrigerate for up to 2 days.

Can I reheat this without overcooking the fish?

Yes, reheat gently in a covered skillet over low heat with a splash of water or leftover sauce to maintain moisture.

Can I prepare this ahead of time?

Yes. Marinate and vacuum seal the fish a day ahead. Store in the fridge, then cook when ready.

Are there any substitutions I can make?

If lingcod cheeks aren’t available, halibut cheeks or another firm white fish will work. Pineapple juice can be swapped with orange juice in a pinch.

Pistachio Crusted Lingcod

Serve This With…

• Steamed Jasmine or Basmati Rice – Soaks up the flavorful sauce.
• Asian-style Cucumber Salad – Refreshing contrast to the warm, spicy fish.
• Sesame Garlic Green Beans – Adds crunch and rounds out the meal.

This recipe balances heat, acidity, and sweetness in a way that suits a wide range of palates. With reliable results from sous vide cooking and an exciting flavor profile, it’s a smart, tasty addition to your seafood rotation.