Sous Vide Kajiki (Pacific Blue Marlin)


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

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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.
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 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


  • Step 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.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 120°F (48°C).

  • Step 3

    Place the bag with the marlin in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Grill the fish until well-browned on both sides, about 1 minute total. Serve.

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120 F / 48.9 C Recipe Temp
Recipe Time
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