Pickled Fish -- Shishamo (Or Herring)

I loved the Pickled herring I ate in Europe so I adapted a Pickled herring recipe from ...http://www.chow.com/recipes/28418-pickled-herring... to things available in my area. It tasted very good and should go down in record.

• Ready In: 30 mins
• Serves: 5-6
• Yields: 10 fish

Ingredients

• 450  g  fish (Japanese Shishamo whole fish slightly salted,10 small or 8 large)
• 2  tablespoons  vegetable oil
• 1  onion, sliced
• 3  teaspoons salt
• 1⁄4 teaspoon pepper
• 4  bay leaves
• 1⁄4 teaspoon  ground  coriander seed
• 1  dash cinnamon (or 1/8 tsp)
• 1  dash nutmeg (or 1/8 tsp)
• 1  dash clove (or 1/8 tsp)
• 4  tablespoons water
• 10  tablespoons white vinegar
• 4  tablespoons granulated sugar
• 1  lemon, juice of
• 2  tablespoons Dijon mustard
• 1  large  sprigs fresh dill
• 1  large  sprigs fresh coriander

Directions

1. COOK FISH---Bake 15 minutes at 180C (or 350F) till cooked through (light brown.)
2. COOK ONION---While fish is baking, in a small pot with small fire, put in oil, onion, salt, pepper, bay leaves, corriander seed, cinnamon, nutmeg and clove, and cook till onion is medium tender.
3. MAKE MARINADE---cool the onion a little bit then stir in water, vinegar, sugar, lemon juice, dijong mustard, fresh dill, and fresh coriander.
4. PACK---In a container, place fish and onions in layers. Add more water if fish is not immersed in liquid. Store in fridge 24hrs before serving. Will keep at least 10 days.