A few weeks ago I had the opportunity to go ice fishing with a local fisherman who showed us how to set nets under 4.5 feet of ice, which blew my mind. After we brought the nets in, I watched him fillet at least two dozen large fish, of four or five varieties. I’m looking forward to fishing myself, and attempting to fillet the fish after what I learned – I assume it will be a lot sloppier and slower, but I’m ready for the challenge!
After we fished we ate an absolutely delicious meal of sashimi, pan-fried fish with dill, and bannock in one of his cabins out on the lake. I have never had such fresh sashimi!
We ate so much fish, and yet there were many left-overs. We brought many different types home, including the left-over sashimi fillets which we turned into this delicious stir-fry for lunch the following day. This stir-fry is amazing not only because it’s delicious but because it is also incredibly fast and simple!
Ingredients – 2 servings
1 lb fish fillets, sliced into strips
2 green onions, chopped
1 carrot, cut into match sticks
1 zucchini, halved and then finely sliced
1 clove garlic, minced
1 Tbsp oil
1/2 lemon, juiced
Soy sauce
Salt and pepper to taste
Rice, cooked
Directions
Slice, dice, and prepare all stir-fry ingredients. Heat oil in pan over medium-high heat, then add garlic. Stir, then add the fish. Saute on medium for a few minutes, then add the remaining veggies. Continue to stir often, and cook for about 6 minutes until the fish is cooked and the veggies are still crunchy but hot. Season with salt and pepper and soy sauce.
Serve the fish stir-fry over rice with soy sauce.
Great looking food and nice photo of the Bombies on the ice.
Reed Archer
double the garlic:) Sounds delicious, but the real story is how they got that net deployed under the ice. Maybe it is privileged traditional knowledge, but it must be a truly remarkable feat to witness.