Sous vide cod cheeks with kimchi and peanut | Recipe by sousvidetools.com
Keywords
- Sous Vide
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvide.ie.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Spice grinder
- Measuring spoon
- Measuring cup
- Kitchen scale
- Skillet
- Tongs
- Fish spatula
- Plate
- Serving platter
Ingredients
- 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
- 2tbsp rock salt
- 12 cod cheeks
- 1/4tsp coriander seeds, toasted and crushed
- 1tbsp olive oil
- 1tsp sesame oil
- coriander cress
- 80g blanched peanuts, toasted and finely chopped
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