Thai Green Cod with Crispy Chilli & Onion Crumb | Recipe by sousvidetools.com

Method

Thai green cod with a serious amount of texture.

Delicate cod cooked sous vide with Thai green curry, sitting on buttery samphire and a silky Thai green sauce, then finished with a spicy crispy bread and onion crumb.

Fresh, creamy, spicy, crunchy and packed with Thai-inspired flavour.

The sous vide keeps the cod beautifully delicate. The crispy crumb brings the crunch.

Method

1. Prepare the cod

Mix the Thai green curry paste, coconut milk, fish sauce, lime juice and vegetable oil together.

Place the cod fillets into sous vide bags and divide the marinade between them. Vacuum seal and cook at 52°C for 30 minutes.

Remove from the bags and gently pat the cod dry.

2. Make the crispy crumb

Heat the vegetable oil in a frying pan over a medium heat. Add the sliced red onion and cook until starting to crisp.

Add the panko and cook, stirring regularly, until golden and crunchy.

Add the garlic, chilli and sesame oil and cook for another minute.

Remove from the heat and stir through the lime zest and chopped coriander. Season with salt.

3. Make the Thai green sauce

Add the curry paste to a saucepan and cook for a minute to release the aromatics.

Pour in the coconut milk and stock and bring to a gentle simmer. Add the fish sauce and sugar and reduce slightly until the sauce has thickened.

Finish with the lime juice and chopped coriander.

4. Finish the cod and samphire

Melt the butter in a hot frying pan and add the samphire. Toss for 2–3 minutes until just tender but still retaining some bite.

At the same time, give the cod a quick sear in a hot, lightly oiled pan for around 30 seconds on each side to add a little colour.

5. Serve

Spoon the Thai green sauce onto each plate and arrange the samphire on top.

Place the cod over the samphire and generously scatter over the spicy crispy onion crumb.

Finish with fresh coriander, sliced chilli and a squeeze of lime.