Soused Fish

Submitted by SouthAussie

"My grandfather was a professional fisherman and used to make this all the time. Delicious on toast for breakfast. The vinegar in this recipe dissolves any small bones after a few weeks."

 

• Ready In: 1hr 15mins
• Ingredients: 5
• Serves: 25

ingredients

• 50 mullet fillets (any fish can be used)
• 1 brown onion
• 2 tablespoons olive oil
• 2 teaspoons salt
• white vinegar

directions

1. Lay out the fish fillets in the bottom of a casserole dish.
2. Sprinkle the salt on top.
3. Slice the onion into rings and spread on top.
4. Pour the oil on top.
5. Add enough vinegar to just cover the fish fillets.
6. Cover dish and cook for one hour at 180°C.
7. Cool and store in a sealed container in the refrigerator.
8. The fish taste great fresh but get better after a few weeks.

Reviews

[james_durcan]

Made this for some friends in Maceio, they loved it. It was a new taste for them.