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Whole steamed fish over the fire
Outdoor

Whole steamed fish over the fire

A quiet campfire dish: whole fish steamed gently in a cast-iron pot over embers. Juicy, tender fish without a grill or foil — just steam and steady heat.

EverydayDinnerOutdoorStandardsteamed fish over campfirefood over fire
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Rate:
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50 min total
2 servings
Medium

Ingredients

servings
Units

  • Steamed fish

    • 1 stk Whole fish (trout or sea bream), cleaned
    • 1 stk Lemon, sliced
    • 1 bundt Fresh herbs (dill or parsley)
    • 1 tsp Salt
    • ½ tsp Pepper
    • about 0.8 cup Water

Instructions

  1. 1

    Prepare the fish

    1. Season the fish inside and out with salt and pepper.
    2. Fill the cavity with lemon slices and herbs.
    5 min
    Low heat
  2. 2

    Set up for steaming

    1. Pour water into the bottom of the cast-iron pot.
    2. Place the fish raised above the water on a rack or stones.
    5 min
    Low heat
    Pot
  3. 3

    Steam the fish over the fire

    1. Put the lid on the pot.
    2. Place the pot over steady embers.
    3. Steam until the flesh releases easily from the bones.
    30 min
    Medium heat
    Pot
  4. 4

    Rest and serve

    1. Remove the fish from the heat and let it rest briefly.
    5 min
    Low heat

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Details

Nutrition

Calories

420kcal

Protein

46g

Fat

22g

Carbs

2g

Serving Size

350g

Dietary

Allergens

Fisk

Serving

Suggestions

  • • Serve the fish whole and let guests share at the table.

Drink Pairings

  • • non-alcoholic: Water with lemon

Side Pairings

  • • Potatoes

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Cool leftovers, pack in an airtight box and refrigerate for 2 days. Reheat until piping hot.

Tips

Preparation

  • • Have the fish cleaned at the fishmonger before you leave home.

Cooking

  • • Keep a steady steam — add a little water if needed.

Serving

  • • Works well as a light but memorable campfire dinner.

Variations

Flavor

  • Mild and clean

Health

  • Light and high in protein

Method

  • Steamed in cast iron over the campfire

Toppings

  • Butter or lemon

Author

C

Camilla

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Comments

Author

C

Camilla