To Boil Fish and Make the Sauce

Ingredients

• 1 tablespoon cornstarch or arrowroot
• 1 teaspoon vinegar or lemon juice
• water
• coarse sea salt
• pepper

Directions

1. Fill a saucepan with water and bring it to a boil.

2. Clean the fish thoroughly in cold water.

3. Once boiling, place the fish in a strainer or on a plate in the water, ensuring it is covered.

4. Add enough coarse sea salt to make the water taste salty.

5. Cover the saucepan and reduce heat to simmer for 20 minutes to 45 minutes, depending on the size of the fish.

6. Skim the surface occasionally.

7. The fish is done when the skin starts to crack.

8. In a small saucepan, mix 1 tablespoon of cornstarch or arrowroot with cold water to form a smooth paste.

9. Add ½ cup of the boiling water from the fish to the paste.

10. Heat the saucepan, stirring until it boils and thickens.

11. Remove from heat and let it cool slightly.

12. Flavor the sauce with 1 teaspoon of vinegar or lemon juice, and season with pepper and salt to taste.

13. If desired, color the sauce with ½ teaspoon of caramel (burnt sugar).

14. Carefully remove the fish from the saucepan and place it on a hot dish.

15. Pour the sauce into a sauceboat or around the fish.