Pickled Fish -- Shishamo (Or Herring)

Name: Pickled Fish -- Shishamo (Or Herring)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 fish, 5-6 serving(s)
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

Submitted by milliwuu

"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."

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photo by milliwuu

Ready In:: 30mins
Ingredients:: 17
Yields:: 10 fish
Serves:: 5-6

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

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.