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

Ingredients Nutrition

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.

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