This pickerel is lightly pickled in soy sauce and vinegar, which preserve the fish and offer Philippine adobo-style taste notes. You can make it ahead and refrigerate it for up to two days - the pickled flavour will become more pronounced the longer the pickerel is refrigerated. Serve hot or cold with crusty bread or rice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
In large shallow Dutch oven or deep skillet, bring onions, vinegar, soy sauce, oil, thyme, ginger, garlic, cloves, bay leaves and pepper to boil.
Meanwhile, cut fish into 3-inch (8 cm) pieces. Add to pan; reduce heat, cover and simmer, basting fish occasionally, until fish flakes easily when tested, about 10 minutes. Using slotted spoon, transfer fish to platter; cover and keep warm.
Bring sauce to boil; boil until reduced to about 1/2 cup (125 mL) and onions are softened, 2 to 3 minutes. Pour over fish before serving. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 569 mg
- Protein 21 g
- Calories 142.0
- Total fat 5 g
- Cholesterol 89 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 12.0
- Folate 4.0
- Calcium 11.0
- Vitamin A 2.0
- Vitamin C 3.0
