Cooking Fish with the Sawed-off Jetboil

Recently I sawed of about an inch from my jetboil in order to make it more compact and make it a bit nicer for a coffee mug:

http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=89185&skip_to_post=760308#760308

Everything is, for me, perfect except for one thing – how can I cook Trout I catch. Actually this has been a perennial issue for UL cooking setups even without the crazy cutoff. Here is what I tried out in my kitchen. I'm looking for advice/recipes using the basic theme of poaching the fish pieces in water and then using both the water in fish to do re-hydration.

Step 1: cut up the fish into pieces. They are going to get poached for 5 minutes. I think I used a bit too much couscous here – it was in a box – toasted pine nut flavor – and I just used the whole thing instead of the amount I would normally use for one meal. I think I would used more like the amount that needed 1 cup of water (here is was 1 1/4), and with fish even less.

Step 2: poach fish in the water needed for the couscous. This system is not really optimized for simmering but I was able to get it to work pretty well in my kitchen without using the lid. However, you pretty much have to turn the valve just above where the flame will cut out, so if it is too windy outside this might involve a few relights.

Step 3: important quality test – how fishy does coffee made in the (cleaned) pot afterwards taste. Answer – not too fishy. Though I am using a Thai 3-in-1 mix, maybe I should play it up – "exotic Thai coffee, spicy with just a hit of fish sauce".

Step 4: Finished product.

I used about 0.2 lbs of fish (Tilapia, no trout that day at the store) here. I think less couscous and more fish would be better. That way I will have some metrics on how much food I was actually saving here. I'm looking for suggestion/recipes based around mixing up this basic pattern. For example, I have some putanesca sauce I made with dehydrated salmon – so maybe pasta putanesca with fresh trout is another possibility. Hell chili mac with trout probably will be OK.

Any good ideas? I was thinking somewhere some tamari and/or siracha sauce should get used somewhere as well.

Also what to do about the skin? Not really too good when poached in this way. Should I just fish it out after poaching?