Serves 4
Prep Time 15 minutes
Cook Time 30 minutes

For the Sous Vide Coconut Turmeric Cod:

½ cup coconut milk

4 teaspoons lime juice

2 teaspoons lime zest

1 teaspoon dried turmeric

1 teaspoon ground ginger

1 teaspoon table salt

4 sprigs cilantro

4 Alaska cod fillets (about 3 to 4 ounces each)

Jasmine rice, for serving


For the Mango Avocado Salsa:

1 cup diced mango (1 mango)

1 cup chopped avocado (1 avocado)

4 teaspoons freshly squeezed lime juice

2 tablespoons chopped cilantro


For the Sous Vide Coconut Turmeric Cod:

1. Set the temperature on your sous vide cooker to 131F.

2. Divide the ingredients between four zipper-lock bags; in each put 1 tablespoon coconut milk, 1 teaspoon lime juice, ½ teaspoon lime zest, ¼ teaspoon dried turmeric, ¼ teaspoon ground ginger, ¼ teaspoon salt, and 1 sprig cilantro. Mix to combine.

3. Add a cod filet to each bag and turn so they are fully coated.

4. Remove all air from bags using the water displacement method, then add bagged cod to preheated water bath. Cook for 30 minutes.

5. Carefully remove the cod from the bags using your hands or a fish spatula. Put a filet on each of four plates, and serve with mango avocado salsa and steamed jasmine rice.


For the Mango Avocado Salsa:

1. While the fish cooks, prepare the salsa.

Put the mango, avocado, lime juice, and cilantro in a bowl and gently toss to mix. Serve spooned over the fish