Walu Walu Recipe

Prepare fillets

Pat the escolar fillets very dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Brush a thin coat (about 1 tbs total) of neutral oil on the skin side to promote crisping and prevent sticking.

Preheat grill and oak chips

If using a gas or charcoal grill: soak a small handful of oak chips (about 1/4–1/2 cup) in water for 20 minutes, then drain. Prepare the grill for high direct heat (450–500°F / 230–260°C). Place the oak chips in a smoker box or on a foil packet with holes and position over the heat to produce smoke. If using an oak plank: soak the plank for at least 1 hour, then preheat grill to medium-high (400°F / 200°C) and place the plank on the grill until it begins to smoke.

Oil the grill and cook

Oil the grill grates. Place the fish skin-side down over direct heat. Close the lid and cook until the skin is well charred and the fish releases easily, about 4–6 minutes depending on thickness. Flip carefully and cook the flesh side for an additional 2–4 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium and the flesh flakes gently. During the first 2 minutes, allow oak smoke to infuse the fillets for a subtle smoky note.

Rest

Transfer the fillets to a warm plate and loosely tent with foil. Rest for 5 minutes before slicing or serving; residual heat will carry the fish to optimal doneness.

Make ponzu base: In a small saucepan combine yuzu or lemon juice, light soy sauce, mirin, rice vinegar and granulated sugar. Warm gently over low heat just until the sugar dissolves—do not boil. Remove from heat.

Infuse: Add the kombu piece and bonito flakes to the warm mixture. Let steep for 10 minutes to infuse umami. After steeping, strain the liquid through a fine-mesh sieve or cheesecloth into a clean bowl, pressing gently on the bonito to extract flavor. Discard solids. Taste and adjust: if too salty, add 1–2 tsp water; if needs more acidity, add 1/2 tsp lemon or yuzu.

Cool: Chill the ponzu briefly until slightly cool or room temperature. Reserve 2 tbs for plating and the rest for serving alongside the fish.

Slice garlic and dry: Thinly slice garlic cloves uniformly (1–2 mm). Pat slices dry on paper towels to remove surface moisture; moisture will cause splattering during frying.

Fry garlic: In a small heavy skillet, heat neutral oil over medium-low heat until it registers 300–325°F (150–160°C) on a thermometer or small bubbles appear when a slice is added. Fry the garlic slices in a single layer, stirring gently and keeping temperature steady. As the slices turn pale golden, remove them with a slotted spoon to a paper towel-lined plate. Do not over-brown; you want crisp, light-golden slices.

Candy garlic: While the garlic is still hot, return about 1 tbs of the frying oil to a clean small saucepan, add 2 tbs granulated sugar and 1/8 tsp kosher salt, warm gently to dissolve the sugar. Toss the fried garlic slices in the warm sugar syrup so they get lightly glazed. Spread them on parchment to cool and become crisp. The result should be shiny, crisp candied garlic chips. If syrup hardens unevenly, break apart into thin shards.

Slice fish: After resting, slice the escolar fillets into 1/2-inch (1–1.5 cm) pieces or leave as whole fillets per presentation preference.

Plate: Spoon about 1 tbs ponzu on each plate as a small pool. Place the sliced or whole oak-grilled escolar on top or beside the sauce. Drizzle (or lightly brush) an additional 1 tbs ponzu over each fillet to season.

Garnish: Scatter candied garlic chips over the fish for crunch and sweet-savory contrast. Sprinkle thinly sliced scallions, microgreens (or shiso), and toasted sesame seeds. Serve any remaining ponzu on the side.

Serve immediately: The dish is best enjoyed immediately while the fish is warm and the candied garlic remains crisp.