Sous Vide Cod Fillet in Simplified Tom Yum Broth
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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.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 cod fillets, sliced in 2 lengthways
Salt and pepper
2 tbs olive oil
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
1 tsp fish sauce
1 tsp lime juice
1 tsp palm sugar (or light brown sugar)
2 small red chillies, bruised
2 cups chicken stock
1 tbs cilantro, roughly chopped, to garnish
Directions
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Step 1
Preheat Anova sous vide machine to 131F (55C).
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Step 2
Seal cod in bags with salt, pepper and olive oil, put in water bath and set timer on your Anova to 30 minutes.
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Step 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.
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Step 4
Add the fish sauce, lime juice, sugar and chillies, combine well and then take off the heat.
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Serving
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Step 0
Serve the fish in bowls, pour the broth over and scatter cilantro on top.