Preserved White Fish
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 d 8 h. 35 min.
Ready in
Ingredients
for
1
- Ingredients
- 4 cups white wine vinegar
- 2 ozs Sea salt (plus extra for the vegetables)
- 24 ozs fish fillets
- 2 cloves garlic cloves
- 1 onion (thinly sliced)
- 2 carrots (sliced)
- 2 red chili peppers (sliced)
- 1 cup sugar
- 1 Tbsp Coriander
- 3 tsps peppercorns
- 2 cloves
- 4 bay leaves
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Cutting board, 1 Small knife, 1 Brush oder Pilzbürste, 1 Tablespoon, 2 Non-stick pans, 1 Wooden spoon, 1 Large knife, 1 Whisk, 1 Citrus juicer, 1 Mini food processor, 1 möglichst breiter Slotted spatula, 1 Sieve, 1 Paper towel
Preparation steps
1.
Put the fish fillets in a dish and pour over enough of the vinegar to ensure that the fish is totally submerged in the liquid Add the salt and stir the mixture until the salt is completely dissolved. Cover and chill for 24 hours.
2.
Put the garlic, onion and carrots into a dish. Sprinkle with a good layer of sea salt, weigh down with a plate and leave overnight.
3.
Drain the vinegar from the fish and rinse the fish in cool running water. Rinse the vegetables in the same way. Dry the fish and vegetables on a cloth.
4.
Heat the remaining vinegar with the garlic, onion, carrots, chillies, sugar, spices and bay leaves in a large pan over a low heat until the sugar has dissolved. Increase the heat and bring to a boil, then lower the heat and simmer for 5 minutes. Leave to stand until cold.
5.
Place the fish in cold sterilised jars. Spoon in the cold vinegar mixture and vegetables, ensuring that the fish and vegetables are completely covered. Cover and seal tightly. Store in the refrigerator and eat within 1 month.
6.
.
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