This recipe was developed by my mother-in-law, who gave it to me. The most delicious technique I know to prepare a pork loin, it is totally to die for. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups chicken stock
- 1 cup water
- ½ lemon, juiced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon thinly sliced fresh ginger root
- 2 parsnips, peeled and thinly sliced
- 2 sprigs fresh thyme
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon honey, or to taste
- 1 pound walleye fillets, cut into pieces
- ¾ pound bean sprouts
- 5 leaves fresh basil, chopped
- 2 green onions, chopped
- 1 sprig fresh mint leaves for garnish
Instructions
- Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
- Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don’t want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 0 g |
| Sodium | 658 mg |
| Sugars | 14 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This is a lovely recipe for walleye and I highly recommend it. Used fish stock rather than the chicken stock. Really enjoyed the crunchiness of the bean spouts and the fresh ginger and spices. Could have put more fish into the soup as it adds a perfect balance to the spiciness. It was a 33c August day, when I made this but my husband and I till enjoyed the heat of the soup while outside at the lake.
I really liked this recipe. Not the right time of year for parsnips so I used carrots instead. Hadn’t heard of that fish so I used Tarakihi which is a firm white fish. Also used my own homemade chicken stock. Flavour is very nice and the thyme and basil work well together which suprised me.