This recipe comes from the “On the Burner” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here.
Here’s a solid option for a shore lunch or camp dinner on your next fishing trip. The recipe’s combination of ginger and fish is popular in Hong Kong and the southwestern region of China. The bold ginger flavor works particularly well with a host of fish species, including catfish.
You can make the marinade, broth, and vegetables in advance. Then all you need to do is procure the fish and you’re ready to cook. Or drag some fish out of the freezer and use that. The marinade will help cover any off-flavors that might have come about from extended freezer times.
Don’t be put off by the amount of ginger in this dish, as it goes well with fish. Feel free to substitute broccoli, string beans, zucchini, or whatever else you like for the snow peas.
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