Sous Vide Cod Cheeks With Kimchi Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 140°F (60°C).
• STEP 2.Season the cod cheeks with salt and pepper.
• STEP 3.Place the cod cheeks in a vacuum-sealed bag and add a spoonful of kimchi.
• STEP 4.Seal the bag using a vacuum sealer.
• STEP 5.Place the bag in the preheated water bath and cook for 30 minutes.
• STEP 6.Remove the bag from the water bath and carefully open it.
• STEP 7.Serve the cod cheeks with the kimchi on top.
• STEP 8.Garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to pat dry the cod cheeks before seasoning them.
• If you don't have a vacuum sealer, you can use a ziplock bag and remove the air using the water displacement method.
• You can adjust the cooking time based on the thickness of the cod cheeks. Thicker cheeks may require a few more minutes.
• Feel free to add other ingredients to the bag, such as garlic or lemon slices, to enhance the flavor.

Storage and Serving

• Leftover cod cheeks can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the cod cheeks in a sous vide water bath at 140°F (60°C) for 10-15 minutes.
• Serve the cod cheeks with kimchi as a main dish, accompanied by steamed rice or roasted vegetables.