Sous Vide Fish Burger with Charred Pineapple

Anova Culinary

Fish burgers are great, but the fish is usually deep fried, which means they're not usually that healthy, and while the batter or breadcrumbs is wonderfully crisp, the fish is often dry and overcooked. This burger is filled with a sous vide fish fillet, which means it's perfectly cooked and healthy, too. We've then added a charred pineapple for a unique element, and chilli aioli for extra flavour. 


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 131F / 55C



  1. Preheat Anova to 55C.
  2. Season fish with salt and pepper and seal in bags with lemon slices.
  3. Put bags in water bath and set timer on Anova to 30 minutes.
  4. Mix together chilli aioli ingredients in a small bowl and put in the refrigerator.
  5. When the fish has a few minutes left, sear the pineapple rings on the grill or on a grill pan for 2 minutes each side or until you get a good char (then leave grill or grill pan on for the next step).
  6. Take fish out of the bags, discarding liquid, pat dry with paper towel, and very carefully sear for 1 minute on one side on the grill or on a grill pan.
  7. Carefully take it out of the pan and place in the bun, then top with chilli aioli, lettuce, tomato and pineapple rings and serve.