Description
I received a package of fresh Lake Winnipeg walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas wok. Loved it!
Ingredients
- 4 cups chicken stock
- 1 cup water
- ½ lemon, juiced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon thinly sliced fresh ginger root
- 2 parsnips, peeled and thinly sliced
- 2 sprigs fresh thyme
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon honey, or to taste
- 1 pound walleye fillets, cut into pieces
- ¾ pound bean sprouts
- 5 leaves fresh basil, chopped
- 2 green onions, chopped
- 1 sprig fresh mint leaves for garnish
Instructions
- Stir the chicken stock
- water
- and lemon juice in a large pot with the onion
- garlic
- ginger
- and parsnips. Season with thyme
- red pepper flakes
- salt
- and pepper. Bring to a simmer over medium-high heat
- and cook until the parsnips are tender and the onions are translucent
- about 10 minutes.
- Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don’t want the broth too sweet. Lower the heat to a gentle simmer
- and stir in the walleye and bean sprouts. Cook gently for 5 minutes
- then add the basil and green onion. Continue cooking until the fish is flaky and opaque
- about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 4