Pickled Fish -- Shishamo (or Herring)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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 vinegar
• 4 tablespoons granulated sugar
• 1 lemon, juice of
• 2 tablespoons dijon mustard
• 1 large sprigs fresh dill
• 1 large sprigs fresh coriander

Recipe

• 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.