Walleye stew with a Thai curry coconut flavor. (Jenny Nguyen photo)
June 30, 2017
By Jenny Nguyen-Wheatley
Print Recipe
Don’t let the long recipe name fool you; this walleye dish is easy to make and will add a different spin to your catch. You can use any white fish for this recipe, but I chose walleye because it is so mild that it will easily take on whatever flavors you apply to it.
The brand of curry I used may be difficult to find. If so, I recommend the brand Mae Ploy, which makes very nice curries that are simple to use. Other curries – instant or not – will work fine, but be sure to read the directions on the packaging and add it to your stew accordingly. Also, use whatever vegetables and starches you have on hand.
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Yield: 6-8 servings Prep time: 20 minutes Cook time: 1 hour
Ingredients:
1 tablespoon of oil 1 large shallot, minced 4 cloves of garlic, minced 4-inch knob of fresh ginger, thinly sliced 2 carrots, peeled and thinly cut on the bias 5 to 6 yellow potatoes, peeled and cut into large cubes 1 stalk of fresh lemongrass 32 ounces of seafood stock 4 cups of water 5 tablespoons of instant Thai red curry paste, or to taste 2 cans of coconut milk 3 tablespoons of tamarind paste, or to taste 2 zucchinis, cubed Freshly chopped cilantro for garnish 2 to 3 pounds of skinless walleye fillets, cut into large chunks Salt and pepper, to taste Cooked white rice, optional
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Directions:
Peel dry outer layers of lemongrass stalk and wash if necessary. Using a meat tenderizer or rolling pin, pound the lemongrass stalk to soften it and release its juices. Set aside. The lemongrass stalk adds a fragrant aroma to this dish. (Jenny Nguyen-Wheatley photo) Heat 1 tablespoon of oil in a large pot over medium heat. Add minced shallot and sliced ginger and sauté for 60 seconds until fragrant. Add garlic and sauté for 30 seconds, but do not brown. Vegetables prepped and ready to boil. (Jenny Nguyen-Wheatley photo) Add carrot, potatoes, smashed lemongrass (fold over to fit into pot), seafood stock and water. Bring to a boil and then back down to a simmer. Not all Thai pastes taste the same. (Jenny Nguyen-Wheatley photo) Next, add Thai red curry paste, coconut milk and tamarind paste. However, do not add all at once. Not all pastes are made the same, depending on the brand you buy—some are spicier, saltier or more sour – season according to your taste. Cover the pot and simmer for 20-30 minutes or until potatoes and carrots are tender. Simmered stew ready for the walleye. (Jenny Nguyen-Wheatley photo) Add the zucchini toward the end, as it will cook quickly. Before serving, gently lay walleye chunks into the simmering (not boiling) broth and cook for 5 minutes or until tender and flaky. Taste for seasoning. Ladle stew into bowls and garnish with cilantro. Serve with white rice if desired. Bowl and serve! (Jenny Nguyen-Wheatley photo)
