Ingredients:
- 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
Preparation:
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.
