- 80g Fillet of cod
- 10g spring onions, cut at an angle, in rings
- 5g ginger, thinly sliced match stick size pieces
- 60ml light soy sauce
- 40ml groundnut oil
Sous vide cod with ginger and spring onion
Sous vide cod with ginger and spring onion
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Sous vide cod with ginger and spring onion recipe a try yourself? This Asian inspired cod dish is delicious. The cod becomes delicate and flaky when cooked sous vide in the Clifton water bath
Ingredients
Method
Skin the cod fillet and cut into pieces weighing 80g each.
Place in a vacuum bag and add the light soy sauce.
Seal the bag and cook in a Clifton water bath for 10 minutes at 56°C. Do not exceed this time as the soy sauce may make the dish too salty.
To serve, heat the groundnut oil until smoking hot. Place the cod in a deep dish and pour the soy sauce from the bag over the fish.
Using a pair of Clifton Micro Tweezers, carefully place the spring onion and ginger neatly on top of the fish.
Gently spoon the hot groundnut oil over the top of the fish. The hot oil cooks the spring onion and allows the full flavour of the ginger to develop.
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