Uploaded March 2019 | Updated September 2026, 9 hours ago
I tried fishing from the dock without much luck. So we’re stuck in the house, but we can still have fun making an Asian meal. I found something online that looks yummy! Thai curry chicken meatballs. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light.
THE LINE: Trilene Micro Ice 4 LB test mono.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Fun Asia” purchased from jewelbeat.com for this video. Jewelbeat.com seems to have gone out of business.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
THAI CURRY CHICKEN MEATBALLS
Recipe inspired by the one here: onelovelylife.com/thai-curry-chicken-meatballs
INGREDIENTS
FOR THE MEATBALLS:
1 LB ground chicken
1½ to 2 cups shredded zucchini, patted dry with paper towels
2 TBS cilantro, minced
2 tsp fresh ginger, minced, or 2 tsp. of ginger from a jar
½ tsp salt
cooking spray for greasing baking sheet
FOR THE CURRY:
1 14 oz. can coconut milk
1 14 oz. can Libby pumpkin puree
¼ cup creamy peanut butter
3 TBS Sriracha sauce
2 packets of Splenda or equivalent sweetener
2 to 3 TBS red curry paste (I used 3 TBS)
2 tsp fresh ginger (I used ginger from a jar)
2 tsp light soy sauce
¼ cup cilantro, minced
juice of 1 lime
½-¾ cup water (as needed)
INSTRUCTIONS
FOR THE MEATBALLS:
In a large bowl, blend ground chicken breast, zucchini, cilantro, ginger, and salt. Toss with a fork until just mixed in (it’ll probably feel like you have too much zucchini at first. Don’t worry! Just keep going.)
Using a small scoop or a heaped tablespoon, scoop out meatballs onto a baking sheet lined with foil and greased with cooking spray. (Depending on the size of your meatballs, you’ll end up with about 24-28 meatballs).
Bake at 400 degrees for 12-15 minutes, or until they’re cooked through. If desired, broil an additional 1-2 minutes for browning.
FOR THE CURRY:
If you work fast, you can do this while the meatballs are baking. Whisk together coconut milk, pumpkin puree, peanut butter, Sriracha sauce, sweetener, curry paste, ginger, soy sauce, cilantro, and water as needed (to thin it) in a large bowl. When thoroughly mixed and smooth, pour and scrape out into a large sauté pan over medium-low heat and heat through. Taste and add additional curry paste, chili sauce (for more kick), soy sauce and cilantro as desired.
When the meatballs are cooked through, add them to the sauce and stir to coat well.
EASY CILANTRO LIME CAULIFLOWER RICE
INGREDIENTS
2 10 oz, bags of Birds Eye frozen riced cauliflower (I used the savory herb type)
½ tsp cumin
½ cup fresh cilantro, chopped
3 - 4 TBS fresh lime juice
INSTRUCTIONS
Microwave the cauliflower rice per directions. Add 1 minute if microwaving both bags at once.
Pour the cauliflower rice into a bowl. Add cumin, cilantro and lime juice. Stir well and serve.
I tried fishing from the dock without much luck. So we’re stuck in the house, but we can still have fun making an Asian meal. I found something online that looks yummy! Thai curry chicken meatballs. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light.
THE LINE: Trilene Micro Ice 4 LB test mono.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Fun Asia” purchased from jewelbeat.com for this video. Jewelbeat.com seems to have gone out of business.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
THAI CURRY CHICKEN MEATBALLS
Recipe inspired by the one here: onelovelylife.com/thai-curry-chicken-meatballs
INGREDIENTS
FOR THE MEATBALLS:
1 LB ground chicken
1½ to 2 cups shredded zucchini, patted dry with paper towels
2 TBS cilantro, minced
2 tsp fresh ginger, minced, or 2 tsp. of ginger from a jar
½ tsp salt
cooking spray for greasing baking sheet
FOR THE CURRY:
1 14 oz. can coconut milk
1 14 oz. can Libby pumpkin puree
¼ cup creamy peanut butter
3 TBS Sriracha sauce
2 packets of Splenda or equivalent sweetener
2 to 3 TBS red curry paste (I used 3 TBS)
2 tsp fresh ginger (I used ginger from a jar)
2 tsp light soy sauce
¼ cup cilantro, minced
juice of 1 lime
½-¾ cup water (as needed)
INSTRUCTIONS
FOR THE MEATBALLS:
In a large bowl, blend ground chicken breast, zucchini, cilantro, ginger, and salt. Toss with a fork until just mixed in (it’ll probably feel like you have too much zucchini at first. Don’t worry! Just keep going.)
Using a small scoop or a heaped tablespoon, scoop out meatballs onto a baking sheet lined with foil and greased with cooking spray. (Depending on the size of your meatballs, you’ll end up with about 24-28 meatballs).
Bake at 400 degrees for 12-15 minutes, or until they’re cooked through. If desired, broil an additional 1-2 minutes for browning.
FOR THE CURRY:
If you work fast, you can do this while the meatballs are baking. Whisk together coconut milk, pumpkin puree, peanut butter, Sriracha sauce, sweetener, curry paste, ginger, soy sauce, cilantro, and water as needed (to thin it) in a large bowl. When thoroughly mixed and smooth, pour and scrape out into a large sauté pan over medium-low heat and heat through. Taste and add additional curry paste, chili sauce (for more kick), soy sauce and cilantro as desired.
When the meatballs are cooked through, add them to the sauce and stir to coat well.
EASY CILANTRO LIME CAULIFLOWER RICE
INGREDIENTS
2 10 oz, bags of Birds Eye frozen riced cauliflower (I used the savory herb type)
½ tsp cumin
½ cup fresh cilantro, chopped
3 - 4 TBS fresh lime juice
INSTRUCTIONS
Microwave the cauliflower rice per directions. Add 1 minute if microwaving both bags at once.
Pour the cauliflower rice into a bowl. Add cumin, cilantro and lime juice. Stir well and serve.
