Sous vide cod cheeks with kimchi and peanut | Recipe by sousvidetools.com

Sous vide cod cheeks with kimchi and peanut

  • COOK TIME: 30 Minutes
  • PREP TIME: 2 Days
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

Kimchi

  • 15g Korean red pepper powder, or gochujang if unavailable
  • 2 garlic cloves, peeled
  • 1 knob of ginger, 4cm in length, peeled and finely grated
  • 15g palm sugar, finely grated
  • 3tbsp fish sauce
  • 3 tbsp rice wine vinegar
  • 1tsp table salt
  • 1 Chinese cabbage, finely chopped
  • 1 fennel bulb, finely sliced

 

Cod Cheeks

  • 2tbsp rock salt
  • 12 cod cheeks
  • 1/4tsp coriander seeds, toasted and crushed
  • 1tbsp olive oil
  • 1tsp sesame oil

To Serve

  • coriander cress
  • 80g blanched peanuts, toasted and finely chopped

 

Method

This simple sous vide cod cheek recipe from Chantelle Nicholson is served with a zingy cabbage and fennel kimchi. The kimchi still needs two days to start fermenting though, so make sure you plan ahead for this dish.

Recipe courtesy of Chantelle Nicholson from Great British Chefs

METHOD

  1. To begin, make the kimchi as it needs to be made at least 2 days in advance of serving. Place all the ingredients, apart from the cabbage, in a blender and blitz to form a paste. Transfer to a bowl with the cabbage and fennel and, using gloves, massage the paste into the vegetables for 5 minutes
  2. Place in 2 large vacuum pack bags and seal well with a bar sealer. Leave somewhere cool for a minimum of 48 hours
  3. For the cod cheeks, cover in the rock salt and leave for 6 minutes. Rinse off well and pat dry
  4. Preheat a water bath to 65°C
  5. Place the cod cheeks, oils and coriander seeds in a vacuum bag and seal with a bar sealer. Place in the water bath for 6 minutes
  6. To assemble, place a large spoonful of kimchi on each plate. Toss the cod cheeks in the toasted peanuts, place on the kimchi and garnish with the coriander cress
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