Sous Vide Cod in Creamy Coconut Sauce

Name: Sous Vide Cod in Creamy Coconut Sauce
Prep time: 20 min
Total time: 30 min
Yield: Ingredients for 2
Ingredients: 2 cod fillets; 2 tbs coconut milk; Salt and pepper; 1 chilli, chopped; 1 tbs cilantro, chopped; -; COCONUT SAUCE; 2 thick slices of galangal (or ginger if you can’t get galangal); 2 kaffir lime leaves, torn; 1 stick lemongrass, white part only, cut into 3 inch segments and bruised; ½ cup coconut milk; ½ cup chicken stock; ½ tsp fish sauce; ½ tsp palm sugar (or light brown sugar); ½ tsp lime juice

(47)

Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

Silky sous vide cod is dressed in a creamy coconut sauce. The sauce is inspired by a Thai tom kha soup, but instead of having a big bowl of soup, we've made a simplified tom kha in a sauce version.

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Ingredients for 2

2 cod fillets
2 tbs coconut milk
Salt and pepper
1 chilli, chopped
1 tbs cilantro, chopped
-
COCONUT SAUCE
2 thick slices of galangal (or ginger if you can’t get galangal)

2 kaffir lime leaves, torn
1 stick lemongrass, white part only, cut into 3 inch segments and bruised
½ cup coconut milk
½ cup chicken stock
½ tsp fish sauce
½ tsp palm sugar (or light brown sugar)
½ tsp lime juice

Directions

Step 1

Preheat Anova sous vide machine to 131F (55C).
Step 2

Seal cod in bags with salt, pepper and coconut milk, put in water bath and set timer on your Anova to 30 minutes.
Step 3

With 10 minutes left on the cod, combine the chicken stock, coconut milk, lemongrass and kaffir lime leaves, bring to the boil and then simmer for 10 minutes.
Step 4

Add the fish sauce, lime juice, sugar and chillies, combine well and then take off the heat.