Sous vide cod cheeks with kimchi and peanut
Ingredients
Sous vide cod cheeks
- 12 cod cheeks
- 2 tbsp of rock salt
- 1 tbsp of olive oil
- 1 tsp sesame oil
- 1/4 tsp coriander seeds , toasted and crushed
Kimchi
- 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
- 15g of Korean red pepper powder , or gochujang if unavailable
- 3 tbsp of rice wine vinegar
- 1 tsp table salt
- 1 Chinese cabbage , finely chopped
- 1 fennel bulb , finely sliced
To serve
- 80g of blanched peanuts , toasted and finely chopped
- coriander cress
Equipment
- Large vacuum bags (2)
- Bar sealer
- Water bath
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
- 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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Sous vide cod cheeks with kimchi and peanut
