Sous vide cod cheeks with kimchi and peanut

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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.

First published in 2017




Sous vide cod cheeks


To serve


  • Large vacuum bags 2
  • Bar sealer
  • Water bath


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
Place in 2 large vacuum pack bags and seal well with a bar sealer. Leave somewhere cool for a minimum of 48 hours
For the cod cheeks, cover in the rock salt and leave for 6 minutes. Rinse off well and pat dry
Preheat a water bath to 65°C
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
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
First published in 2017

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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