Sous Vide Olive-Oil Poached Walu Fish

Walu, also known as escolar, is a really tasty fish — especially after it gets poached in the Anova Sous Vide Precision Cooker then served with olive oil and crispy roasted mushrooms. But buyer beware: you don’t want to eat more than six ounces of this fish at a time. Trust us. Or Google it.

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: 00:05

Recipe Time: 00:30

Temperature : 120F / 48.9C

Ingredients

• 1 (8-ounce) walu steak
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
2. Season the fish with salt and pepper and place in a large zipper lock bag. Add the olive oil and seal the bag using the water immersion technique. Place 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, pat dry, and cut into thin slices. Serve.