Welp, apparently the entire US is battling some sort of end-of-winter type storm right now but the gradual rise in warm spring temps has sparked all kinds of excitement for the upcoming seasons. Spring and summer are looking to be very busy (and fun!) for my family! But between planning birthday parties, going to soccer practice (Side note: is there anything cuter than a bunch of 2 year olds playing sports?), and lounging by the lake (… I guess we’ll have to work some time too), my family is making a point to plan our yearly camping trip as well. I’ve been an avid camper since I was a baby chef and I am so thankful that my wife and munchkin find as much joy in it as I do.
One of the many reasons I love camping is not only the food (it just tastes better outdoors!) but specifically being able to cook on an open flame. My earliest memories involve my dad helping me roast the freshly caught whole fish over the gleaming embers that would eventually char the most perfect s’mores marshmallow. To this day, roasting a whole fish gives me all kinds of wonderful, nostalgic feels. This recipe is an homage to sleeping under the stars, cool summer nights, campfires under tall redwoods with the smell of smoke in the air. (Cuddly woodland creatures are a bonus.)
Serving suggestion: This recipe (including homemade red curry paste) goes well with a large bowl of steamed jasmine rice and my Green Papaya Salad! For a sweet twist, add thinly sliced mango to the salad!!
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