From a Jewish cookbook (your guess is as good as mine which one) this is a great alternative to gefilte fish. Nice as an appetizer or as a light main dish. I use salmon as it is readily available and is very good but the recipe suggested trout, and carp as well, so go with your favorite. The prep time does not account for chill time.
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Units: US | Metric
- 1In a large skillet combine onion, carrot, bay leaf, cloves, lemon slices, ginger and water.
- 2Bring to a boil then reduce to a simmer. Cover and simmer 15 minutes.
- 3Add fish and cook over medium low, covered, until fish is cooked (it will turn opaque and pull away from center bone)about 10-12 minutes.
- 4Remove fish to a large deep glass or ceramic dish.
- 5Boil liquid again until reduced by 1/2, about 7-10 minutes.
- 6Strain (saving the carrot) and add the vinegar and brown sugar.
- 7Stir in parsley and pour over fish. Chill until needed (I've chilled for 24 hours in the past).
- 8Serve chilled garnished with the carrot slices.
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Nutritional Facts for Sweet & Sour Fish
Serving Size: 1 (236 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 85.8
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 19.5 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 1.4 g
- Sugars 18.9 g
- Protein 0.5 g
The following items or measurements are not included: