Ingredients
-
450
-
2
-
1
-
3
-
1/4
-
4
-
1/4
-
1
-
1
-
1
-
4
-
10
-
4
-
1
-
2
Directions
Pickled Fish — Shishamo (Or Herring), I loved the Pickled herring I ate in Europe so I adapted a Pickled herring recipe from chow com/recipes/28418-pickled-herring to things available in my area It tasted very good and should go down in record , I loved the Pickled herring I ate in Europe so I adapted a Pickled herring recipe from 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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Steps
|
1
Done
|
Cook Fish---Bake 15 Minutes at 180c (or 350f) Till Cooked Through (light Brown.) |
|
2
Done
|
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
Done
|
Make Marinade---Cool the Onion a Little Bit Then Stir in Water, Vinegar, Sugar, Lemon Juice, Dijong Mustard, Fresh Dill, and Fresh Coriander. |
|
4
Done
|
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. |
