Sous Vide Cod Fillet in Simplified Tom Yum Broth

Anova Culinary

Sous vide cod is moist and silky, which goes perfectly with this Thai tom yum-inspired broth. It's amazing how much flavor is packed into this clear broth, which is a simplified version of tom yum soup - allowing the cod to shine.


Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 131F / 55C



  1. Preheat Anova sous vide machine to 131F (55C).
  2. Seal cod in bags with salt, pepper and olive oil, put in water bath and set timer on your Anova to 30 minutes.
  3. With 10 minutes left on the fish, combine the chicken stock, lemongrass and kaffir lime leaves, bring to the boil and then simmer for 10 minutes.
  4. Add the fish sauce, lime juice, sugar and chillies, combine well and then take off the heat.


  1. Serve the fish in bowls, pour the broth over and scatter cilantro on top.