Ginger Pickerel Simmer
This recipe makes 8 servings
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 | 0 |
| chol | 89 mg |
| sodium | 569 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 12 |
| vit A | 2 |
| vit C | 3 |
| folate | 4 |
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.
Ingredients
- 1 cup red pearl onions, peeled and halved
- 2/3 cup rice vinegar or cider vinegar
- 1/4 cup soy sauce
- 2 tbsp extra virgin olive oil
- 4 fresh thyme sprigs or Coriander sprigs
- 6 thin slices gingerroot
- 4 garlic cloves, minced
- 4 whole cloves
- 4 bay leaves
- 1/4 tsp pepper
- 2 lb 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 :
Other options: Any white-fleshed fish
Source : Canadian Living Magazine: June 2004
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