The Flag Outdoors Expert Steve Carney has your weekly Outdoors Angle right here!
By far the best recipe I have ever devised is a take-off of the ethnic Vietnamese seafood soup called "Pho". I use walleyes or crappies in this dish. Here goes......
- Green Onions
- Purple Cabbage
- Olive Oil
- Chicken broth
- White Rice Noodles
- Walleye (cut into 1 inch chunks)
- Sriracha Sauce
Cut your vegetables in strips or Julienne style and place aside. In the meantime, get a pot going with chicken broth and ginger. Have the walleye ready to be cooked in a separate pan. Once you start the broth, fry the walleye chunks in olive oil. Once the chicken broth is boiling, drop in the White Rice Noodles. Get the pot boiling and put the walleye chunks on the sidelines. Once the noodles are done, spoon them into a very large serving bowl and add broth. Now place the raw vegetables in small groups around the bowl. Place the cooked walleye into the center of the bowl. Now you have the wonderful walleye surrounded by veggies. Let the veggies steam in the broth for 5 minutes before eating. Now you have undercooked and crunchy veggies ready to go. Now you have a fabulous walleye pho! Don't forget to add a shot of Sriracha sauce into your bowl for added zip!
Steve Carney is The Flag WZFG Outdoors expert. He can be heard every Thursday morning at 8:05 on AM 1100 WZFG. Check out his weekly podcast on am1100theflag.com and hear his Outdoors Angle reports every Friday on AM 1100 WZFG. You can also visit stevecarneyoutdoors.com for more information.