Archive for February 2015

Orange Chili Walleye with Noodles



1 lbs fresh walleye
12 ounces dried Chinese egg noodles or spaghetti

Sauce for noodles:
¼ cup vegetable oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
1 orange, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed
¼ cup soy sauce
2/3 cup sweet hot chili sauce (set 1/3 cup aside for walleye glaze)
¼ cup shredded carrots
¼ cup chopped peanuts


Set walleye and 1/3 cup sweet hot chili sauce aside. In stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook, 7 to 10 minutes. Drain and place in a large bowl. Set aside. Mix all other ingredients, pour the dressing over noodles, and toss well. Let sit for at least 10 minutes in the refrigerator. Coat the walleye well with the remaining chili sauce, and place in the oven broiler. Broil for about 5 minutes on each side, basting frequently with sauce. Walleye is done when it flakes easily with a fork.

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