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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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


  • Step 1

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

  • 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.

  • 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.

  • Step 4

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

    • Serving

    • Step 0

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

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131 F / 55 C Recipe Temp
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