Sweet and Sour Jellied Fish

Holiday.Cook's picture

Jun. 11, 2011


Striped bass 3 Pound , head and tail removed
Onions 2 Medium , coarsely chopped
Carrot 1 Large , pared and sliced
Salt 1 Teaspoon
Pepper 1/8 Teaspoon
Mixed pickling spice 1 1/2 Teaspoon
Bay leaves 2
Sugar 1/3 Cup (5.33 tbs)
Water 4 Cup (64 tbs)
White vinegar 1 Cup (16 tbs)


1. Wipe fish with damp paper towels. Cut into 2-inch slices.

2. In 10-inch skillet, combine onion, carrot, salt, pepper, pickling spice, bay leaves and sugar with water.

3. Bring to boiling; simmer, covered, 30 minutes. Add vinegar.

4. Arrange fish on top; simmer, covered, 1 hour, basting occasionally, until fish flakes easily with fork.

5. Remove from heat. Cool to room temperature in marinade—1/2 hour. Arrange fish on serving platter with sauce spooned over. Refrigerate, covered, 4 hours, until sauce has jelled.

6. Serve as an appetizer or entree.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1799Calories from Fat 292

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 2949 mg122.88%

Total Carbohydrates 118 g39.3%

Dietary Fiber 11 g44%

Sugars 87 g

Protein 247 g494%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet