Difference between revisions of "Boiled Fish Guyanese-style"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Guyanese ([^cC])(.*)\]\]" to "Category:Guyanese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
||
| Line 22: | Line 22: | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Guyanese cuisine]] | [[Category:Guyanese cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
Revision as of 12:20, 10 May 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.
