Ingelegde Vis Pickled Fish Recipes
INGELEGDE VIS (PICKLED FISH)
From: "The Africa News Cookbook, African Cooking for Western Kitchens". South Africa, Dutch territories East- Indies origin. Any firm, fleshy fish will pickle well. Great alongside potato salad. *Needs to sit 2 days before serving.
Provided by Engrossed
Categories Lunch/Snacks
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Wash and pat dry the fish pieces and dip them in flour to coat.
- In a baking dish, make a bed of onion slices and lay fish on top.
- Combine remaining ingredients and pour over the fish and onions.
- Cover with a tight fitting lid or seal with foil and bake for 1 hour.
- Remove from oven and let cool, then refrigerate for 2 days before serving.
Nutrition Facts : Calories 93.8, Fat 0.6, SaturatedFat 0.1, Sodium 11.6, Carbohydrate 20.2, Fiber 4.2, Sugar 7.3, Protein 2.1
PICKLED FISH
This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.
Provided by michele frank
Categories Scandinavian
Time 35m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
- Put into refigerator for five days.
- Shake every day.
- Salt will not dissolve.
- After five days, rinse with cold water, drain and blot dry.
- Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
- Take off stove and let cool.
- Add fish and onions to clean gallon jar, then add brine.
- Shake occasionally.
- Fish will be ready to eat in 2 days.
- But the longer it sets the better it is.
- If you want to double this recipe, double everything but the spices.
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