Ginger Pickerel Simmer
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 142 |
| pro | 21 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 89 mg |
| sodium | 569 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 12% |
| vit A | 2% |
| vit C | 3% |
| folate | 4% |
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1 cup (250 mL) red pearl onions, peeled and halved
2/3 cup (150 mL) rice or cider vinegar
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) extra-virgin olive oil
4 sprigs fresh thyme or coriander
6 thin slices gingerroot
4 cloves garlic, minced
4 whole cloves
4 bay leaves
1/4 tsp (1 mL) pepper
2 lb (1 kg) pickerel fillets (skin on)
Preparation:
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.)
Additional Information
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Other options: Any white-fleshed fish
Source
Canadian Living Magazine: June 2004
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