Atikokanbob's Curry/ginger Fish Sauce
- A piece of Ginger root or tablespoon of Curry powder
- Depending on your druthers...
- A lump of brown sugar
- A cube of chicken broth
- A pinch (or more) of cayenne pepper
- Whatever fat or oil you have on hand (not bacon grease - I love it too, but too strong)
- An enameled coffee cup
A big problem with campsite cookery, as any good cook can tell you, is pot management - which is why I am including an enameled coffee cup in the ingredients list.
There was a time when ol' AtikokanBob would fry his fish and just liberally apply the salt shaker for flavour. One day, ol' AtikokanBob's doctor laid down the law and told him that
salt was no longer part of the plan. We all like fish, and especially pan-fried fish, but some of us like a little extra on our fish, and here is what AtikokanBob puts on his fish in place of his beloved salt (you may have yer own druthers, but these are mine)...
Cook the fish. Put it aside.
Add the oil/butter/what have you to the coffee cup and get it hot. Add curry powder, stir it for 30 seconds. Add a cup of water. Wait for it to boil. Add chicken stock cube. Let it dissolve. Add brown sugar and then cayenne. Bring to a boil and boil until it starts to get thick. Dribble on your fish.
Add the oil/butter/what have you to the coffee cup and get it hot. While you are waiting, slice ginger root into 4 or 5 thin slices. Add water and boil. Add chicken broth cube and dissolve. Add ginger root and let it boil for a few minutes. Add brown sugar and cayenne. Boil until it starts to thin and bubble. Remove slices of ginger root and dribble on fish.
I am sure there are a lot of people who see the word CURRY and run
like hell. You gotta try it at least once. And if you don't like it,
you should try the ginger. If you still don't like it, my advice is
you stay away from Asia.