Sous vide cod with ginger and spring onion

Sous vide cod with ginger and spring onion

This Oriental recipe is delicate and smooth with rich and intense flavours. It is perfect for dinner parties as it is a quick dish which tastes divine! Pair with vegetable rice or Chinese vegetables, like stir fried pak choi, to complete the dish.

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  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m


  • 4 x 80g cod fillets (skinless and boneless)
  • 10 grams spring onion, cut into discs
  • 4 matchstick size slices of ginger
  • 60 millilitres light soy sauce
  • 40 millilitres groundnut oil
  • Salad leaves to garnish


  1. Set the Clifton at Home sous vide machine to 56˚C.
  2. Brush the cod fillets with the light soy sauce.
  3. Place each piece of fish into individual pouches.
  4. Vacuum seal the pouches gently - so the fish is not squashed - and place into the water bath for 15 minutes.
  5. Heat up the groundnut oil in a pan; take care when heating as it needs to be smoking hot.
  6. Place each piece of cod in a deep dish and pour the additional light soy sauce over the top, to taste.
  7. Decorate the fish with the ginger and spring onion.
  8. Gently spoon over the hot groundnut oil to sear the ginger and spring onion, to release the aromas and flavours.