Asian-Inspired Steamed Walleye

This Asian-inspired steamed walleye is fragrant, punchy, and oh-so-easy to make!

Baked in the oven in a folded parchment paper parcel topped with finely cut pieces of ginger and a light soy sauce, the fish slowly steams in its juices. The result: a perfectly cooked fillet that's delicate and flakes beautifully. Serve with steamed jasmine rice and your favourite Asian greens for a well-balanced, nutritious meal.

Servings: 1-2 people

Prep Time: ~10 mins | Cook Time: ~10 mins

Ingredients

Fish:

• 3-4 scallions
• 1 large walleye fillet
• 4cm (1.6 inch) piece ginger, finely julienned
• 3 tbsp light soy sauce
• 1 1/2 tbsp lime juice
• 1-2 red chilis, deseeded and sliced
• Cilantro, to serve
• Steamed rice, to serve

•  

Directions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Slice the scallions lengthways into long, thin strips. Place in a bowl of cold water and soak until ready to serve (slices will curl).
3. On a large baking tray, prepare a piece of parchment paper that is long enough to fold and create a parcel for your fillet. This is what will be used in the oven to steam your fish. 
4. Place the fish fillet in the centre of your prepared parchment parcel and top with ginger.
5. Combine soy sauce and lime juice, then carefully pour the mixture over the fish.
6. Fold the long lengths of the package in and roll down to create a seal. Then twist the short ends to enclose the fish (you want your parcel to be able to trap the steam as it cooks). Place the fish in the oven and cook for approximately 8-10 mins or until delicate and starting to flake. Remove from the oven and top fish with scallions, red chilli and cilantro.
7. Serve with steamed rice.

Notes

• This recipe works well with most fillets of white fish! We chose walleye for it's delicate, flakey texture and relatively even thickness.
• Not a fan of heat? This recipe can easily be made without the chilli and tastes great.

Taste the Skipper Otto difference today! Dive into our unique model and how it works, and learn more about small-scale, independent fishing families.