January 08, 2013
Fish Recipe Stir Fry Walleye
by Chef Lucia Watson
This is an easy recipe that works any time of year. Pike and panfish like perch and crappie work well, too. And it's good for you. And tasty, too.
To serve four . . .
1 lb. walleye fillets, cut into 1-inch cubes
1 tbsp. ginger, finely minced
1 tbsp. garlic, finely minced
3 tbsp. dark sesame oil
3 to 4 c. mixed vegetables, cut into 2-inch chunks (carrot, celery, Napa or bok choy, cauliflower, broccoli, snow peas, or sweet pepper)
1 tbsp. soy sauce mixed with 4 tbsp. water
zest & juice of 1 lime or lemon
1 tbsp. fresh cilantro, chopped
cilantro sprigs for garnish
sesame seeds for garnish
1. In a heavy bottom or cast iron pan, heat the sesame oil over medium-high until hot. Add the fish and stir to cook quickly, about 1 minute.
2. Add the garlic, ginger, and all the vegetables and stir 1 to 2 minutes.
3. Add the soy-water mixture all at once and cover pan. Cook on high heat about 5 minutes.
Taste the fish and vegetables to be sure they are cooked the way you like them. Cook longer if necessary. Vegetables should be crispy.
4. Add the lime juice and chopped cilantro. Serve the stir fry on rice or noodles, garnished with sesame seeds and cilantro sprigs. n