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Sous vide cod cheeks with kimchi and peanut

Sous vide cod cheeks with kimchi and peanut

  • Starter
  • easy
  • 4
  • 30 minutes, plus at least 2 days for the kimchi to ferment

PT30M

PT

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
  • 15g of Korean red pepper powder, or gochujang if unavailable
  • 2 garlic cloves, peeled
  • 1 knob of ginger, 4cm in length, peeled and finely grated
  • 15g of palm sugar, finely grated
  • 3 tbsp of fish sauce
  • 3 tbsp of rice wine vinegar
  • 1 tsp table salt
  • 1 Chinese cabbage, finely chopped
  • 1 fennel bulb, finely sliced
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
  • 2 tbsp of rock salt
  • 12 cod cheeks
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
  • 1/4 tsp coriander seeds, toasted and crushed
  • 1 tbsp of olive oil
  • 1 tsp sesame oil
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
  • coriander cress
  • 80g of blanched peanuts, toasted and finely chopped

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