Sous Vide Olive-Oil Poached Walu Fish

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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!)

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Recipe Temp 120 F / 48.9 C
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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.

Ingredients for 2

  • 1 (8-ounce) walu steak

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup extra virgin olive oil

Directions

  • Step 1

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

  • Step 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

    • Step 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.

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120 F / 48.9 C Recipe Temp
Recipe Time
Prep Time