Steamed Pacific Snapper with Sweet and Sour Ginger Sauce
Equipment
- Steamer Pot
- Camp Stove
Ingredients
For the Fish...
- 1 whole Pacific Snapper
- 2 tbsp grapeseed oil
- 3 inch piece of ginger grated
- 3 cloves garlic grated
- 4 tbsp cilantro minced
For the Sauce...
- 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
Instructions
For the Fish...
- Prep the fish per the instructions above. Leave the head and tail intact. Cut 3 slits on the diagonal evenly down both sides of the fish.
- Mix together oil, ginger, garlic and cilantro to create a paste. Coat fish with the paste including the inside of the slits.
- Prepare a steamer pot on a camp stove. Place fish on the upper shelf. Steam for 30 minutes.
For the Sauce...
- Combine oil, water, wine, lime juice, fish sauce, sugar, and ginger in a small saucepan. Heat on a camp stove for 5 minutes.
- Pour sauce over cooked fish. Garnish with scallions, lime and serrano slices.