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.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Prep Time: 00:05
Recipe Time: 00:30
120F / 48.9C
- 1 (8-ounce) walu steak
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
- 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.
- 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.