2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

Terry-aki Walleye over Asian Slaw with Crispy Wontons

This great fusion dish combining a mild Great Lakes fish with an crispy Asian style slaw and layers of crunchy wontons won me over at first bite.

Simple to make, it's a wonderful summer treat that everyone will love!

We recommend that you use our very own Terry-aki that we create at the shop(nothing else is quite the same).



  • 1 - 6 ounce fillet of skin on walleye per person
  • 2 ounces Terry-aki marinade per fillet


  • 8 cups shredded cabbage
  • 2 cups cucumber, diced
  • 2 cups red pepper, diced
  • 1 cup green onions, finely chopped


  • 1/2 cup orange juice, freshly squeezed
  • 1/4 cup sesame oil
  • 2 tablespoons fresh garlic, finely chopped
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon chili oil
  • 3 teaspoons sea salt
  • 2 teaspoons black pepper


  • 1 pkg wonton wrappers
  • 1/4 cup coconut oil (or canola oil)

  • Heat coconut oil in pan, fry wontons until golden. Drian on paper towels and lightly salt. Set aside.
  • Marinate walleye for 30 to 45 minutes at room temp.
  • Combine slaw ingredients.
  • In a blender or food processor add dressing ingredients, blend until combined. Slowly pour onto slaw mix and toss until combined.
  • Place walleye fillets skin side down on a hot grill. Cook about 7 to 8 minutes, don't flip the fillets, one side only. With a spatula, slide fish off skin and set aside.
  • To serve, place small amount of slaw on center of plate, place fried wonton on top then more slaw, more wonton a little more slaw and then add the walleye as the top layer.
  • Sit down and enjoy!
Dirk's Fish and Gourmet Shop © 2015