ORIENTAL STEAMED FISH

 

ORIENTAL STEAMED FISH

Ingredients

FISH OF YOUR CHOICE, FRESH GINGER, YOUNG GARDEN ONIONS, GRAPE JUICE.

Equipment

PROPANE/GAS CAMP STOVE, WOK WITH COVER

Instructions

PLACE CLEANED FISH ON GRATE OF WOK, ADD WATER AND A LITTLE GRAPE JUICE FOR FLAVOR, START STEAMING. SLICE GINGER AND ONIONS (INCLUDING THE GREEN PART) LONGWAYS AND REAL THIN LIKE SPAGETTI. SPRINKLER OVER FISH. STEAM UNTIL FISH IS FLAKY WITH KNIFE OR FORK. USUALLY AROUND 10 MINUTES. IF YOU USE TROUT, THE EYES WILL TURN MILKY WHITE SIGNALLING THE FISH IS DONE.

Features

See more Base Camp
See more On The Trail

Section

See more Dinner
See more Lunch

Comment

THIS IS FANTASTIC SERVED WITH WHITE RICE WHICH CAN BE PRECOOKED AND A VEGETABLE STIR FRY WHICH CAN BE PRECOOKED. WOKS ARE VERY BACKPACKABLE WHEN STRAPPED TO THE OUTSIDE OF THE BACKPACK WITH A COUPLE OF BUNGEE'S. MY ONLY BACKPACKING COOKING VESSEL.

Contributor

TIM BYERS

Score


Score of 3.0 from 2 reviews.

How would you rate this item?

Click here to report possible copyright violations.


Comments (0)