•  500 g (1 lb) kokotxas (cod cheeks)
  • 10 g (35 oz) garlic
  •  10 g (35 oz) olive oil
  • 5 g (18 oz) dried chiles
  • Salt
For the Thai sauce:
  • 30 g (1 oz) green onion
  • 15 g (5 oz) ginger
  • 8 g (28 oz) red curry paste
  • 40 g (4 oz ) fresh cilantro
  • 250 g (5 oz ) coconut milk
  • 10 g (35 oz) lime juice
  • 5 g (18 oz) jalapeño pepper
For the rice:
  • 150g (3 oz ) long-grain rice
  • 200 g (7 oz) water
  • 5 g (18 oz) dried seaweed
  • Salt


To make the Thai sauce, julienne the green onion and peel the ginger. Next, put the green onion, ginger, curry paste, cilantro, coconut milk, lime juice, and jalapeños in a vacuum bag and seal it at 100% vacuum. Put the bag in the SmartVide and let it infuse at 70ºC (160ºF) for 45 minutes.

For the rice, put the rice, seaweed, water, and a dash of salt into a bag. Seal everything at 100% and put in the SmartVide for 35 minutes at 95ºC (200ºF).

For the kokotxas, clean them well, rub them with a dash of salt and dried chiles, and place them in a vacuum bag with olive oil and chopped garlic. Seal it at 100% and cook it in the SmartVide at 70ºC (160ºF) for 12 minutes.

Once the Thai sauce has been infused, process everything in the bag and put it on a plate.

The sous-vide technique allows you to achieve the perfect doneness on the kokotxas and a sauce that will remain incredibly aromatic. The rice will also always come out just right.