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Ice-fishing Friday: 4 fantastic fish feasts you can make on the ice

100 Acre Woods Photography

Hardwater helpings

These easy-to-make fish dishes will warm up your day on the hardwater

Teriyaki Walleye

Teriyaki
100 Acre Woods Photography

At home

  • ½ yellow onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 3 green onions, chopped
  • 2 tsp chopped garlic
  • 2 tsp chopped ginger
  • 5 oz teriyaki sauce
  • 3 oz orange juice

On the ice

  • 3 tbsp canola oil
  • 4 walleye fillets, cubed into one-inch pieces
  • Zest from 1 orange
  • Salt and pepper, to taste
  • 2 cups cooked chow mein noodles
  • 1 tbsp chopped cilantro

At home

  1. Place cut vegetables in travel containers, keeping garlic and ginger separate.
  2. Mix together teriyaki sauce and orange juice, place in a spill-proof container and chill.

On the ice

  1. Heat sauté pan over medium-high heat; add oil and heat until it’s smoking. Add onions and peppers and cook for one minute, then add green onions, garlic and ginger, stirring continuously.
  2. Add walleye pieces, teriyaki/orange juice mixture, orange zest, salt and pepper. Stir thoroughly, cover and reduce heat to a simmer for five minutes.
  3. Remove from heat, pour over noodles and garnish with cilantro.
Cameron Tait

Cameron Tait

A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler, Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. The dishes are photographed by 100 Acre Woods Photography.

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