Sous vide cod cheeks with kimchi and peanut | Recipe by sousvidetools.com | sousvidetools.com

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