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Vinegar Pickled Fish

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Ingredients
  Water 3 Cup (48 tbs)
  Celery tops 4
  Parsley sprigs 4
  White fish 2 Pound (Small Size)
  Onion 1 Large
  Vinegar 1 Cup (16 tbs)
  Onion 1 , sliced
  Red pepper To Taste, cut into strips
  Whole pickling spice 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Boil 3 cups water; add 1 teaspoon salt, 1/4 teaspoon pepper, celery tops, and a few parsley sprigs.
Add fish and enough more boiling water to cover.
Cover; simmer over low heat for- 5 minutes.
Remove fish to covered casserole, discarding liquid.
Sprinkle fish with salt and pepper.
Mix remaining ingredients.
Pour over fish.
Cover, and refrigerate for a day or two, turning fish once or twice.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1108 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 607.8 mg202.6%

Sodium 1202.9 mg50.1%

Total Carbohydrates 56 g18.7%

Dietary Fiber 14.4 g57.7%

Sugars 22.2 g

Protein 172 g344.7%

Vitamin A 41.3% Vitamin C 76.2%

Calcium 62.4% Iron 26.2%

*Based on a 2000 Calorie diet

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Vinegar Pickled Fish Recipe