Ben's Steamed Fish

The Steamed Fish dinner has been served on the last night of the fishing trip every year and has become a tradition.  It's always a challenge to come up with new ways to produce a steaming device with the limited utensils we find.  The concept is simple:  boil water, produce steam, apply to fish, drain excess liquid, add flavouring.

The dinner is normally served with steamed rice and broccoli.  Remember that the fish is mostly intact so be careful of bones.

Ingredients

• fish (best used with walleye) - gutted and scaled
• Gingerroot
• green onion
• soya sauce
• vegetable oil
• garlic
• salt & pepper

		Step1.		Prepare fish by removing scales with a scaler or serrated knife blade.  Gut fish and cut off head or tail to fit cooking utensil.    Salt and pepper the fish.
		Step 2.		Peel and slice gingerroot.
		Step 3.		Slice green onion.
		Step 4		Stuff gingerroot and green onion into fish and sprinkle on top.
		Step 5		Steam fish.  10 minutes for 'average' sized fish, 12 minutes for larger fish.

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