To Boil Fresh Fish
Ingredients
Directions
Prepare
Rub the cleaned fish with coarse sea salt and wrap it in a towel.
Cook and serve
Place the fish in a pot of boiling water and maintain a rapid boil.
Cook a large fish for 30 to 45 minutes, or a small fish for 15 to 20 minutes.
Once cooked, transfer the fish to a serving dish and cover with egg sauce or drawn butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh fish
- Provides the main flesh, which firms and turns opaque as it cooks in the water.
The step that matters
Cooking for the right time by fish size. Fish proteins tighten as they heat, and overcooking squeezes out moisture and leaves the flesh dry and tough. Checking for flesh that is opaque and flakes easily helps prevent this.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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