Deep fry walleye or your favourite fish. You can fry plain or beer battered.

And then make the Escabeche Sauce.

  • 4 tablespoons vegetable oil
  • 1 tablespoon salt
  • 1⁄4 teaspoon ground pepper
  • 2 tablespoons soy sauce
  • 1⁄2 cup apple cider vinegar or 1⁄2cup white vinegar
  • 1⁄4 water
  • 1⁄2 cup brown sugar
  • 1 large chopped onion
  • 6 tablespoons minced garlic
  • 1⁄2 cup ginger, julienned
  • 1⁄2 cup carrot, julienned
  • 1⁄2 cup red bell pepper
  • 1⁄2 cup scallion, julienned (spring onions)
  • 1 tablespoon sifted flour


  1. In a pan, sauté the garlic until light brown, then sauté onion.
  2. Add salt and pepper. Stir in ginger, scallions, carrot and red bell pepper.
  3. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste again if needed.
  4. When the mixture boils, add corn starch dissolve in water to thicken.
  5. Remove from heat the pour over fried fish.

Best to eat as a topper on freshly steamed rice.