Name: Steamed Pacific Snapper with Sweet and Sour Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 whole Pacific Snapper; 2 tbsp grapeseed oil; 3 inch piece of ginger (grated); 3 cloves garlic (grated); 4 tbsp cilantro (minced); 1 tbsp grapeseed oil; 1/4 cup water; 1 tbsp Shaoxing cooking wine; 5 tbsp lime juice; 3 tbsp fish sauce; 3 tbsp sugar; 2 tbsp ginger (grated); 1 cup scallions (sliced for garnish); 1 lime (thinly sliced for garnish); 1 serrano chili (sliced for garnish)

I’m always looking for new recipes to cook on my camping trips, and this Steamed Pacific Snapper with Sweet and Sour Ginger Sauce is one of my new favorites. This dish is perfect for a spring or summer evening when you want something light but flavorful. The snapper is cooked with ginger, garlic, and cilantro, then served with a delicious sauce. You can enjoy this tasty dish at a beachside campground with a cold drink, or pack it up for a picnic in the park. Either way, it’s sure to please!

Pacific Snapper is also known as Pacific Rockfish. There are more than 70 species that reside along the coast of North America from Alaska to California. They are easy to catch, which makes them an excellent choice for beginning fishermen or children new to the sport. In Califonia, rockfish can be fished year-round from shore or from a boat after March 31.

This fish has a light and slightly sweet flavor. It is a great choice for fish and chips or fish tacos. Additionally, pacific rockfish can also be steamed in parchment paper or in this case, steamed whole. This means no fancy knife work. Steaming is an excellent option for cooking at camp as it is easily executed on a camp stove with water and a steam pot or bamboo steamer.

Fresh snapper on ice for sale at Pike Place Market in Seattle, Washington for Steamed Pacific Snapper

How to Prep Whole Fish to Make Steamed Pacific Snapper with Sweet and Sour Ginger Sauce

Step 1: Remove Fins from Fish

This is most easily done using a pair of kitchen shears.

Step 2: De-Scale The Pacific Snapper

Hold the fish at the head. Then use a butter knife or the back of a chef’s knife to scrape along the fish from tail to head to remove the scales. You do not need to press hard.

Step 3: Clean the Bloodline

In the cavity of the fish, look along the spine to ensure the bloodline is removed if was not already done when the fish was gutted.

Step 4: Use a Knife to Remove the Gills

Check the head to remove any gills that again were not removed when the fish was gutted.

Step 5: Rinse and Pat Dry

Rinse under cold water and pat dry with a towel.

Chef’s Note: It is best to butcher your fish where you have running water available to make sure the fish is well cleaned.

Like many recipes, the heart of this dish is the sauce. With roots in Southeast Asian cooking, the sauce highlights hot and sour flavors that wake up your taste buds. It not only works well with fish like red snapper but also with shrimp or chicken. Don’t forget to add a generous serving of sauce when plating this dish. Adding fresh herbs will also add complexity to each bite and lend a wow factor to your presentation!

This Steamed Pacific Snapper with Sweet and Sour Ginger Sauce can be cooked whole or individual portions. If you would prefer filets of fish vs. a whole fish, filet and portion your fish at this point as you butcher. Then, follow the same recipe below, cooking the pieces on parchment paper in your steamer. You will also want to reduce your cooking time to just 10 to 15 minutes.

Like this meal? Want to share your tips for preparation? Leave a comment below! And try more seafood from my Central Californian Coast adventures. Check out Sake Poached Oysters featuring Grassy Bar Oysters from Morro Bay!

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