Looking to liven up your fresh walleye dinner with a taste of the exotic? Try a succulent whole fish steamed with some of the fantastic flavours of Asia.
- 3 cups water
- 3 cloves cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 green onion, finely chopped
- 2 1/2-pund walleye, gutted and scaled
- Salt and pepper to taste
- 1/4 cup peanut oil
- 2 tbsp soy sauce
- almonds, slivered (lightly toasted in a dry frying pan)
- 1 bunch green onions, cut diagonally in 1-inch pieces
- In a wok, mix water, garlic, ginger, soy sauce, green onion, and a dash of salt. Bring to simmer and place bamboo steamer over wok.
- Make four 1/2-inch-inch-deep cuts through the skin on both sides of the walleye. Season inside of fish with salt and pepper, then place in steamer and cover. Steam for about 15 minutes, or until flesh flakes.
- Topping: Heat oil and soy sauce until very hot then drizzle over fish, making skin crispy. Top with almonds and green onion.
- Server on a platter with steamed rice and stir-fried vegetables; red peppers, onions, and sugar snap peas make a great combination.