Boil until the fish may be easily pierced with a fork, take from
the water, and remove the gauze or cheesecloth carefully so as to keep
the fish intact. Serve with sauce and slices of lemon.
38. STEAMED FISH.--The preparation of fish by steaming is practically
the same as that by boiling, and produces a dish similar to boiled fish.
The only difference is that steamed fish is suspended over the water and
is cooked by the steam that rises instead of being cooked directly in
the water. Because the fish is not surrounded by water, it does not lose
its nutriment and flavor so readily as does boiled fish.
If fish is to be cooked by steaming, first clean it thoroughly. Wrap in
a strip of gauze or cheesecloth and place in a steamer. Steam until
tender, and then remove the cloth and place the fish on a platter. As
steaming does not add flavor, it is usually necessary to supply flavor
to fish cooked in this way by adding a sauce of some kind.
39. BROILED FISH.--The best way in which to cook small fish, thin strips
of fish, or even good-sized fish that are comparatively thin when they
are split open is to broil them. Since in this method of cooking the
flavor is entirely retained, it is especially desirable for any fish of
delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them
more slowly until they are done, turning frequently to prevent burning.
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