Freshwater Fish

GINGERED FISH FILLETS

1-1/2 pounds freshwater fish fillets
1 Tbs. butter
1 clove garlic, chopped
1/2 to 1 tsp. ground ginger, according to taste
1-1/2 Tbs. soy sugar
1-1/2 Tbs. soy sauce
1 Tbs. cornstarch
6 Tbs. water
2 green onions, cut thinly

Arrange fillets in a glass baking dish, and cover it with plastic wrap. Steam the fish fillets in the microwave on MEDIUM HIGH for 5 minutes. Remove from the microwave, and allow to sit 5 minutes. Then transfer to a warm plate. Microwave butter in a small saucepan on HIGH for 1 minute. Stir in garlic, ginger, sugar, and soy sauce. In a separate bowl, mix cornstarch and water. Add cornstarch to ginger mixture. Stir well. Microwave on MEDIUM LOW for 2 minutes, or until thickened, stirring occasionally. Pour sauce over the fillets. Then sprinkle the green onion on top as a garnish.

SAUTEED FISH AND RICE

1 pound flaked freshwater fish
1 small can mushrooms, sliced
1 cup celery, finely chopped
1 medium onion, chopped cooked rice
4 Tbs. butter or margarine
1 egg, beaten

Cook the rice according to the package directions. Saute on medium high heat: the mushrooms, celery and onion in melted margarine until lightly brown. Add the beaten egg, and cook as you would a scrambled egg, mixing it with the sauteed mixture. When the rice is ready, drain off any excess water, and add to the mixture in the skillet. Brown lightly on low heat, stirring occasionally. If the mixture starts to stick, may need to add a tablespoon of margarine at a time as needed. Add the flaked fish to the mixture in the skillet by stirring. Allow the fish/egg/rice mixture to simmer covered for 10 minutes. When the dish is completed, serve with soy sauce or plain.

ELEGANT WALLEYE
1 pound walleye fillets
1 pound fresh asparagus
3 carrots, chopped
3 Tbs. butter salt and pepper
1/4 tsp. tarragon

In a saucepan, cook the carrots in 1 cup water and 1 tablespoon of butter until soft. Meanwhile, remove the tough part of the asparagus stalk, and cut the remainder in half. Steam lightly. This can be done in a steam basket right over where the carrots are cooking. Grease a baking dish with butter. Arrange the fillets in a single layer on the bottom. Brush with butter or oil, and season with salt and pepper. Place asparagus on top of fish. In a blender, puree the carrots with the tarragon. Pour over the walleye and asparagus, and dot with any remaining butter. Bake at 350 degrees for 25-30 minutes. Serve garnished with parsley.

BROWN BAKED FISH
2 pounds freshwater fish fillets
1 egg
2 cups Ritz crackers, crushed

Dip fillets in egg, and then in Ritz crackers. Put on greased cookie sheet. Bake at 500 degrees for 15 minutes. The fish will be brown on both sides just as though it has been fried.