- 2 walleye fillets, Cut into 4 portions
- 1/2 medium onion roughly chopped
- A 1-inch piece of ginger roughly chopped
- 3 cloves of garlic chopped
- Canola oil
- 2 tablespoons of curry powder
- 1/2 cup chicken stock
- 1 can coconut milk
- 1/4 cup of golden raisins
- Juice of one lime
- Salt to taste
I was sitting down watching a cooking show and Eric Ripert was cooking some kind of halibut with a coconut curry sauce. Chef Ripert stated that any firm white fish would work so I went to try something similar. I had a couple pieces of walleye left over and had all the ingredients I needed so I started cooking. I had to make this recipe from memory of the show so I am sure this isn’t exact, but it was fantastic! Chef Ripert served his with a tropical fried rice, but I was in too much of a hurry to make rice so I added some of the raisins that would have gone into the rice into the sauce. The little bursts of sweetness in the sauce balanced out the heat from the curry and made this one of the best walleye recipes I have ever had.
1. Season the walleye fillets with salt and set aside while making the sauce.
2. Heat 2- to 3 tablespoons of oil over medium-high heat and then add the onion garlic and ginger. Cook until the onions are translucent.
3. Add the curry powder and stir to combine, cooking for 2- to 3 minutes more.
4. Add the chicken stock and the coconut milk and simmer for 5 minutes
5. Strain the sauce through a mesh sieve removing all the onions, garlic and ginger then return the sauce to the pan and add the lime juice and raisins and simmer until the sauce starts to thicken. Taste for seasoning and add salt if needed.
6. Place the walleye fillets in the sauce and simmer for 2- to 3 minutes per side until cooked through.
7. Serve the fillets with plenty of the curry sauce and some fresh cilantro.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.
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