Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F
Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant.
Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine.
Rub seasoning mixture on fish and add some to the body cavity.
Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container.
Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn't want it to crush the fish...
Put fish into sous vide water and set timer for 1 hour.
After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish.
Take a few pictures for Instagram and... Let's Eat!