18 Nebraskaland • April 2025
By Jenny Nguyen-Wheatley
GINGER AND PEPPER WALLEYE
This recipe is a variation of salt and pepper fish, a
Chinese dish. It will work with any white-fleshed fish,
but keep the skin on so the fillets don't fall apart in the
pan while flipping and transferring.
Regular soy sauce is an OK substitute for dark soy
sauce, although you won't get the nice caramelization
and depth of flavor. Do not use seasoned rice for this
recipe — the fish will be salty and is meant to be paired
with plain white rice. In a pinch, precooked jasmine rice
packets that you can throw in the microwave will work,
but adjust the rice vinegar amount to taste — you're
looking for just a bit of tartness, similar to sushi rice.
Serving: 2
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
•
2 walleye fillets, skin on
•
1 tbsp. finely grated ginger
•
3 tbsp. vegetable oil, separated
•
Freshly cracked pepper, to taste
•
1 tsp. kosher salt
•
1 tsp. dark soy sauce
•
3 scallions, thinly sliced on the bias
•
1½ cup of long-grain white rice and water
•
1 tbsp. seasoned rice vinegar
1. Rinse rice and cook according to package directions.
When rice is cooked, fluff it with seasoned rice vinegar
and keep warm.
2. While rice is cooking, cut each walleye fillet into
2 to 3 pieces, depending on size. Season generously
with salt and pepper. Then combine 2 tablespoons of
vegetable oil, grated ginger and dark soy sauce in a bowl.
Toss seasoned fish in the marinade.
3. Heat the remaining 1 tablespoon of oil in a non-
stick skillet over medium-high heat. When hot, sear
fish flesh side down until golden. Then flip and cook the
skin side until flesh is just cooked through. While the
second side cooks, add sliced scallion around the fish
and sauté until lightly browned. Serve fish and scallion
immediately with hot rice.
IN THE FIELD
Walleye marinated in soy, ginger and black pepper. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
