Walleye escabeche

This sweet-and-sour fish dish has been adopted by many cultures around the world and each puts its own spin on it. Here is a traditional Filipino way of preparing this flavourful dish. Feel free to top it with your favourite herbs, such as cilantro, chives, and green onion. Ingredients Serves 2 2 large boneless, skinless walleye filets ¼ cup canola oil ½ cup red onion, sliced ½ tbsp garlic, minced ½ tbsp ginger, grated fine 1 small green pepper, sliced 1 small red pepper, sliced ½ carrot, cut into thin strips 2 tbsp brown sugar ¼ cup rice wine vinegar 2 tbsp cornstarch, diluted in ¼ cup water 2 tbsp ketchup Salt & pepper to season Directions 1. Season both sides of the walleye filets. Heat oil on high in a non-stick pan. Sear walleye until golden brown on each side, approximately two minutes each. 2. Remove fish from pan and rest on paper towel. 3. Place pan back on heat and add a bit more oil. 4. Add red onion, garlic, and ginger and sauté for two-to-three minutes. 5. Add the peppers and carrot and sauté for a few more minutes. 6. Add the brown sugar and rice wine vinegar and cook until sugar is dissolved. Then, stir in cornstarch mixture and cook until thickened. 7. Stir in ketchup. Pour sauce mixture over the seared fish and serve. Originally published in the Ontario Out of Doors Fishing Annual 2026 For more cooking click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream