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.
INGREDIENTS
Nutrition- 450g fish (Japanese Shishamo whole fish slightly salted,10 small or 8 large)
- 2tablespoons vegetable oil
- 1
- 3teaspoons salt
- 1⁄4teaspoon pepper
- 1⁄4teaspoon ground coriander seed
- 1
- 1
- 1
- 4tablespoons water
- 10tablespoons white vinegar
- 4tablespoons granulated sugar
- 1
- 2tablespoons Dijon mustard
- 1large sprigs fresh dill
- 1large sprigs fresh coriander
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.