Walu Walu Recipe

Prepare fish

Pat escolar fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/2 tsp per fillet) and a light dusting of black pepper. Brush the skin side with 1 teaspoon of neutral oil to promote crisping.

Prepare grill or plank

If using oak wood chips, soak them 30 minutes, then drain. Preheat grill to medium-high (about 400°F / 200°C). If using a charcoal or gas grill, create a two-zone fire so you can sear briefly over direct heat then move to indirect. If using an oak plank, soak plank 1 hour and preheat grill to medium. When using chips, place them in a smoker box or foil packet with holes directly over heat until smoking.

Grill the escolar

Oil the grill grates lightly. Place fillets skin-side down over direct heat to sear for 1–2 minutes until skin crisps and has grill marks. Move fillets to indirect heat (or place on soaked plank) and cook with lid closed for 3–6 minutes, depending on thickness, until the flesh is opaque and just flakes — internal temperature about 125–130°F (52–54°C) for a moist result. Remove to a plate, tent loosely with foil and rest 3 minutes. Brush remaining 1 teaspoon neutral oil over flesh side just before serving.

In a small bowl, whisk together yuzu or lemon juice, soy sauce, mirin, rice vinegar, dashi, sugar, and grated ginger until sugar dissolves. Taste and adjust: it should be bright, salty-umami, slightly sweet and tangy. If too sharp, add another 1/2 teaspoon mirin. Strain the ponzu through a fine mesh if you prefer a clear sauce. Keep chilled until plating. Yield: about 1/2 cup.

Combine sugar and water in a small nonreactive skillet over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer. Add citrus segments and simmer very gently for 2–3 minutes just to warm and gloss them; avoid breaking segments. Remove from heat and stir in fresh citrus zest. Let cool in syrup at room temperature — the segments will be glossy and lightly candied. Reserve 1–2 teaspoons of syrup for finishing the plate.

Thinly slice myoga and scallions. Toast sesame seeds in a dry skillet over medium heat, shaking the pan until aromatic, about 1–2 minutes. Toss microgreens with 1 teaspoon neutral oil and a pinch of flaky sea salt to dress lightly.

Place one grilled escolar fillet on each plate. Spoon 1–2 tablespoons of ponzu sauce beside or lightly over the fillet (do not drown the skin if you want it crisp). Arrange 3–4 candied citrus segments atop or alongside the fish, and drizzle 1 teaspoon of the reserved citrus syrup for shine. Scatter sliced myoga and scallions over the fish. Add a few microgreens, sprinkle toasted sesame seeds and a pinch of flaky sea salt. Serve immediately while the fish is warm.