Sous Vide Cod Fillet in Simplified Tom Yum Broth
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, ...
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.
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
Preheat Anova sous vide machine to 131F (55C).
Seal cod in bags with salt, pepper and olive oil, put in water bath and set timer on your Anova to 30 minutes.
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.
Add the fish sauce, lime juice, sugar and chillies, combine well and then take off the heat.
Serve the fish in bowls, pour the broth over and scatter cilantro on top.