Asian-Inspired Sous Vide Cod with Rice and Snow Peas
Tender and flavorful cod cooked sous vide style in a mouthwatering Asian-inspired marinade served with fluffy jasmine rice and crisp snow peas, creating a perfectly balanced and healthy meal.
ingredients
- 2 cod fillets (4-5 oz each)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes
- ½ cup jasmine rice
- 1 cup water
- 1 cup snow peas, trimmed
- Salt and black pepper to taste
- Fresh cilantro, for garnish (optional)
steps
- 1.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes. Place cod fillets in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes (can be done the day before and kept in the refrigerator).
- 2.
Preheat the sous vide cooker to 140°F (60°C).
- 3.
Remove the cod fillets from the marinade, reserving the marinade for later. Pat the fillets dry with a paper towel and season with salt and black pepper.
- 4.
Place each fillet in a separate vacuum-sealed bag and add a tablespoon of the reserved marinade to each bag. Vacuum-seal the bags.
- 5.
Cook the cod sous vide for 30 minutes.
- 6.
Meanwhile, cook jasmine rice according to package instructions.
- 7.
After 30 minutes, remove the cod from the sous vide bath and carefully remove the fillets from the bags, discarding the liquid.
- 8.
Heat a non-stick skillet over medium-high heat and sear the cod fillets, skin side down, for 1-2 minutes until the skin is crispy and golden.
- 9.
Divide the cooked rice between two plates and top with cod fillets.
- 10.
In the same skillet, sauté snow peas for 2-3 minutes until bright green and crisp-tender. Season with salt and black pepper to taste.
- 11.
Arrange the snow peas alongside the cod and garnish with fresh cilantro (optional).
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