Sous Vide Cod in Creamy Coconut Sauce

Anova Culinary

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. 


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 coconut milk, put in water bath and set timer on your Anova to 30 minutes.
  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.
  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 sauce over and scatter cilantro and chilli on top.