Sous Vide Cod Cheeks Recipe with Kimchi

This simple sous vide cod cheek recipe from Chantelle Nicholson is served with a zingy cabbage and fennel kimchi. The kimchi still needs two days to start fermenting though, so make sure you plan ahead for this dish.

Ingredients

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Sous vide cod cheeks

12 cod cheeks
2 tbsp of rock salt
1 tbsp of olive oil
1 tsp sesame oil
1/4 tsp coriander seeds, toasted and crushed

Kimchi

2 garlic cloves, peeled
1 knob of ginger, 4cm in length, peeled and finely grated
15g of palm sugar, finely grated
3 tbsp of fish sauce
15g of Korean red pepper powder, or gochujang if unavailable
3 tbsp of rice wine vinegar
1 tsp table salt
1 Chinese cabbage, finely chopped
1 fennel bulb, finely sliced

To serve

80g of blanched peanuts, toasted and finely chopped
coriander cress

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Large vacuum bags (2)
Bar sealer
Water bath

To begin, make the kimchi as it needs to be made at least 2 days in advance of serving. Place all the ingredients, apart from the cabbage, in a blender and blitz to form a paste. Transfer to a bowl with the cabbage and fennel and, using gloves, massage the paste into the vegetables for 5 minutes

15g of Korean red pepper powder, or gochujang if unavailable
2 garlic cloves, peeled
1 knob of ginger, 4cm in length, peeled and finely grated
15g of palm sugar, finely grated
3 tbsp of fish sauce
3 tbsp of rice wine vinegar
1 tsp table salt
1 Chinese cabbage, finely chopped
1 fennel bulb, finely sliced

Place in 2 large vacuum pack bags and seal well with a bar sealer. Leave somewhere cool for a minimum of 48 hours

For the cod cheeks, cover in the rock salt and leave for 6 minutes. Rinse off well and pat dry

2 tbsp of rock salt
12 cod cheeks

Preheat a water bath to 65°C

Place the cod cheeks, oils and coriander seeds in a vacuum bag and seal with a bar sealer. Place in the water bath for 6 minutes

1/4 tsp coriander seeds, toasted and crushed
1 tbsp of olive oil
1 tsp sesame oil

To assemble, place a large spoonful of kimchi on each plate. Toss the cod cheeks in the toasted peanuts, place on the kimchi and garnish with the coriander cress

coriander cress
80g of blanched peanuts, toasted and finely chopped

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Chantelle Nicholson

From New Zealand law student to group operations director and now sole owner and chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.