Pickled Fish -- Shishamo (Or Herring) Recipe

Name: Pickled Fish -- Shishamo (Or Herring)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 450 g fish (Japanese Shishamo whole fish slightly salted,10 small or 8 large), 2 tablespoons vegetable oil, 1 onion, sliced, 3 teaspoons salt, and more.

Yes, Pickled Fish -- Shishamo (Or Herring) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Fish -- Shishamo (Or Herring)

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