Sous Vide Cod in Creamy Coconut Sauce


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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. 

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Ingredients for 2

  • 2 cod fillets

  • 2 tbs coconut milk

  • Salt and pepper

  • 1 chilli, chopped

  • 1 tbs cilantro, chopped

  • -


  • 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

  • ½ cup coconut milk

  • ½ cup chicken stock

  • ½ tsp fish sauce

  • ½ tsp palm sugar (or light brown sugar)

  • ½ tsp lime juice


  • Step 1

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

  • Step 2

    Seal cod in bags with salt, pepper and coconut milk, put in water bath and set timer on your Anova to 30 minutes.

  • Step 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.

  • 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 sauce over and scatter cilantro and chilli on top.

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131 F / 55 C Recipe Temp
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