Boiled Fish Guyanese-style

From Recidemia
Jump to: navigation, search



  1. De-scale, wash and trim the fish.
  2. 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.
  3. Put the fish into a boiling water and simmer very gently until cooked.
  4. For a large piece of fish, allow 10 minutes for every pound, and 10 minutes over on the whole.
  5. For small pieces, allow 15 – 20 minutes.
  6. Drain well and place on a hot dish.
  7. Decorate with slices of lime.
  8. Serve with butter or tomato sauce.