International Styles

Steamed Fish Recipe

Secure the tail of the fish in its mouth, the body in a circle; pour over it ½ a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a cool place; pour off the vinegar, and put it in a steamer over boiling water, and steam twenty minutes, or longer for big fish. When the meat easily separates from the bone it is done.

Drain well and serve your steamed fish on a very clean white napkin, cleanly folded and placed on the platter; decorate the napkin around the fish with sprigs of curled parsley, or with fanciful beet cuttings, or alternately with both.

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