Sous Vide Cod in simple Tom Yum Sauce
by Lisa Shull
Course: dinnerIngredients:
- 2 cod fillets
- salt and pepper
- EVOO
- 2 thick slices of galangal or ginger
- 2 kaffir lime leaves, torn
- 1 stick lemongrass, white part, smashed
- 1 tsp fish sauce (omit for mom- she hates it)
- 1 tsp lime juice
- 1 tsp palm (or light brown) sugar
- 2 small red chillies, bruised
- 2 c l/s chicken broth
- 1 TBSP cilantro roughly chopped, for garnish
Servings: 2 Cook: 30 min
Directions:
- Pheheat sous vide to 131F (55C).
- Seal cod in bags with salt, pepper and EVOO. Set in water bath for 30 minutes.
- 10 minutes before fish is ready, combine broth, ginger, lemongrass, and lime leaves, bring to boil and simmer 10 minutes.
- Add lime juice, sugar and chillies (fish sauce, ick!) Combine well and remove from heat.
- Serve fish in bowls, pour broth over top, scatter cilantro on top.
