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John Dory cooked Sous Vide | Recipe by sousvidetools.com

John Dory cooked Sous Vide with Thai Flavours, Charred Lime and Sticky Rice

John Dory cooked Sous Vide with Thai Flavours, Charred Lime and Sticky Rice Fish and Seafood
  • COOK TIME: 4 Hours
  • PREP TIME: 2 Hours


  • 1kg John Dory
  • 30g Ginger Stem
  • 15g Galangal
  • 2 tsp Finely Chopped Red Chilli
  • ½ tsp Roasted Coriander, ground
  • 2 Kafir Lime Leaves
  • 200mls Coconut Milk
  • 100mls Chicken Stock
  • 1 Garlic Clove, crushed
  • Zest and Juice 2 Lime
  • 4 tbsp. Fish Sauce
  • 100g Sticky Rice
  • Water
  • Salt
  • 3 Limes
  • 4 tbsp. Chopped Fresh Coriander (to garnish)




Firm fish like john dory enjoy the eastern flavours of Thai spice and this recipe is a real stunner.


  1. In a small saucepan place all the ingredients except the john dory and gently bring to a simmer. Cook out for 10 minutes to infuse all the flavours then season to taste and allow to cool
  2. Season the john dory with a little sea salt and place in a vacuum pouch. Add the cooled Thai sauce and use the vacuum packer to seal
  3. Cook in a preheated water oven at 48 degrees for 1 hour
  4. Soak the rice in warm water for 3 hours then rinse under cold water
  5. Cover the rice with 100mls of water in a Pyrex dish with a lid then microwave on full for 6 minutes. Take out and stir gently
  6. Microwave again for a further 3 minutes then check that the rice is cooked. If not give it a further 2 minutes and season with lime and salt
  7. Cut the limes in half and on a hot griddle plate char the flesh side until caramelised
  8. When ready to serve, carefully lift the sous vide fillets of john dory out from the pouch and set aside then quickly heat the sauce to boil
  9. Give each plate a fillet of john dory and some sticky rice then pour over plenty of sauce and sprinkle with coriander and finally, add a charred lemon

Chef’s Tip –

John Dory is a very robust and firm fish therefore it could easily be cooked in a shellfish bisque for a rich flavour.

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