- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
