Feeds:
Posts
Comments

Posts Tagged ‘whitefish’

Fish Stir-Fry

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!

Heading out for fishing

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.

Read Full Post »

It’s always been my dream to eat from near-by as much as possible. It gives us variation through the seasons, simplicity, and always freshness. Freshness is especially salient up here in the Northwest Territories, as we do receive some imported fruits but all too often they are spoiled by the time they arrive, and they cost a pretty penny.

Living on the shores of the Great Slave Lake means we get a lot of fresh fish. Whitefish and Jackfish are the common ones, but there are others as well. As one of the deepest lakes in the world and being situated where few people live means there still is a good stock.
As winter settles in, and the cold envelopes everything, the fish is changing too. It gets fattier – more full of omega fatty acids – it’s reserves for getting through the cold winter months.

The whitefish from this lake is absolutely delicious. This recipe is one of my favourite. Rapid, simple, and delicious, it’s pretty well perfect.

DSCN3892

Ingredients

4 whitefish fillets
1 onion, diced

2 carrots, quartered lengthwise and thinly chopped

4 sprigs fresh thyme

olive oil

4 medium yukon-gold potatoes

butter

fresh parsley, shredded

salt and Pepper to taste

Directions

Preheat oven to 400F. Finely chop onions and carrots. Cut 4 squares of parchment paper. Wash the fish fillets, and then drizzle with 1tsp olive oil. Place diced onions and carrots on top, season lightly with salt and pepper, and top with thyme sprig. Fold the parchment paper over it all. Repeat for all 4 fillets.

Place in oven and bake for 14-18 minutes, until cooked (time depends on thickness of fillets).

Meanwhile, place water on to boil. Boil the potatoes for 15 minutes until just tender. Drain and slice in half. Serve potatoes next to fish with butter and parsley. Enjoy!

-Sitelle

Read Full Post »