Fish Recipe Asian Ginger Chile Steamed Walleye

Asian Ginger-Chile Steamed Walleye



To serve two . . .

1 tbsp. soy sauce


2 tbsp. fresh ginger, minced

1 tbsp. scallion, chopped

1 tbsp. garlic, chopped

1 red chili pepper, julienned into strips

2 c. fish broth (clam juice can be substituted)

4 sprigs fresh cilantro

two 6-oz. walleye fillets

salt and pepper

Place the first 6 ingredients in a pan that will hold a bamboo steamer. Place cilantro in bottom of steamer. Add walleye. Season with salt and pepper. Steam for three to four minutes until just flaking. Serve over rice noodles and vegetables with some of the strained broth.

Sautéed Rice Noodles

and Vegetables

1 package rice noodles, soaked in hot water for 10 minutes.

1/4 c. sesame sauce — found in Asian markets

1 tbsp. garlic, chopped

1 small zucchini, julienned

1 small yellow squash, julienned

2 tbsp. green onion cut in 1-inch strips

1 c. red, yellow, and green pepper, thinly sliced

1/2 c. pea pods

1/2 c. bok choy, chopped

2 tbsp. good curry powder

1 tbsp. sesame oil

Quickly sauté the vegetables in sesame oil and add the curry and rice noodles. Serve in a bowl topped with walleye and a scoop of broth.

Fish Recipe Asian Ginger-Chile Steamed Walleye

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