100 Acre Woods Photography
100 Acre Woods Photography

4 fantastic fishing feasts you can make right on the ice

Advertisement

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

Advertisement

  • 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.