Terry-aki Walleye over Asian Slaw with Crispy Wontons
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. Drain 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!