Pickled Fish -- Shishamo (Or Herring)

READY IN: 30mins
SERVES: 5-6
YIELD: 10 fish
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • COOK FISH---Bake 15 minutes at 180C (or 350F) till cooked through (light brown.)
  • 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.
  • MAKE MARINADE---cool the onion a little bit then stir in water, vinegar, sugar, lemon juice, dijong mustard, fresh dill, and fresh coriander.
  • 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.
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