Difference between revisions of "Boiled Fish Guyanese-style"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Guyanese Meat Dishes" to "Category:Guyanese cuisine Category:Meat Recipes") |
||
| Line 19: | Line 19: | ||
# Serve with [[butter]] or [[tomato sauce]]. | # Serve with [[butter]] or [[tomato sauce]]. | ||
| − | [[Category:Guyanese Meat | + | [[Category:Guyanese cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Guyanese Soups]] | [[Category:Guyanese Soups]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
Revision as of 18:37, 19 April 2012
Ingredients
Directions
- De-scale, wash and trim the fish.
- Separately, boil enough water to cover the fish, add salt and vinegar in the ratio of 1 tablespoon of salt and ½ tablespoon of vinegar (lime juice) to every quart of water.
- Put the fish into a boiling water and simmer very gently until cooked.
- For a large piece of fish, allow 10 minutes for every pound, and 10 minutes over on the whole.
- For small pieces, allow 15 – 20 minutes.
- Drain well and place on a hot dish.
- Decorate with slices of lime.
- Serve with butter or tomato sauce.
