Difference between revisions of "Boiled Fish Guyanese-style"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[tomato sauce]] | * [[tomato sauce]] | ||
| − | == | + | == Procedures == |
# De-scale, wash and trim the fish. | # 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]]. | # 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]]. | ||
Latest revision as of 08:05, 14 July 2012
Ingredients
Procedures
- 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.
