Ginger Pickerel Simmer Ginger Pickerel Simmer

[migration] empty title 27 Image by: [migration] empty title 27 Author: Canadian Living

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



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


  • Iron 12.0
  • Folate 4.0
  • Calcium 11.0
  • Vitamin A 2.0
  • Vitamin C 3.0
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Ginger Pickerel Simmer