Sous Vide Kajiki (Pacific Blue Marlin)

Kajiki, or Pacific Blue Marlin, is a firm fish so it takes well to preparations similar to tuna or swordfish — like this Asian-inspired sous vide kajiki recipe.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:15

Recipe Time: 00:30

Temperature : 120F / 48.9C

Ingredients

• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons honey
• 1 tablespoon fish sauce
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon Sriracha
• 4 (6-ounce) blue marlin fillets

Directions

1. In a small bowl, whisk together the soy sauce, mirin, honey, fish sauce, garlic, ginger, and sriracha. Transfer to a large zipper lock bag with the marlin fillets. Seal the bag using the water immersion technique. Refrigerate for 1 hour.
2. Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
3. Place the bag with the marlin in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Discard cooking liquid. Heat a grill to high.
2. Grill the fish until well-browned on both sides, about 1 minute total. Serve.