Herring* - 8 fillets (from four fish)
1 sachet pickling spice **
Dried birds’ eye chillies
300 ml vinegar (ordinary white malt)
100 ml water
Small onion, finely sliced.
Bay leaves
* Mackerel also works very well in this recipe.
** I use Schwartz which is sugar-free but if you can’t access their version use a tbsp of coriander seed, and a tsp each of whole yellow mustard seed, dried chillies, allspice berries, whole black peppercorns.
Preheat the oven to 160°C
Roll the fish fillets (skin-side out, start with the head-end), secure with half a wooden cocktail stick and pack standing on their sides into a deep pyrex or other non-metal oven dish just wide enough to hold them so that they’ll stay in shape. Tuck a chilli into each fillet. Tuck a few bay leaves between the fish and scatter over the onion slices. Stand the dish in a baking tray with a rim in case of any spill-over.
Heat the vinegar, water and spices until the liquid simmers. Pour over the fish.
Cover with the lid of the dish or with foil.
Bake for 45 minutes. Allow to cool. They keep very well in the fridge for at least 3-4 days.
Some (brave) people eat the chillies as well as the fish. I don't!
1 sachet pickling spice **
Dried birds’ eye chillies
300 ml vinegar (ordinary white malt)
100 ml water
Small onion, finely sliced.
Bay leaves
* Mackerel also works very well in this recipe.
** I use Schwartz which is sugar-free but if you can’t access their version use a tbsp of coriander seed, and a tsp each of whole yellow mustard seed, dried chillies, allspice berries, whole black peppercorns.
Preheat the oven to 160°C
Roll the fish fillets (skin-side out, start with the head-end), secure with half a wooden cocktail stick and pack standing on their sides into a deep pyrex or other non-metal oven dish just wide enough to hold them so that they’ll stay in shape. Tuck a chilli into each fillet. Tuck a few bay leaves between the fish and scatter over the onion slices. Stand the dish in a baking tray with a rim in case of any spill-over.
Heat the vinegar, water and spices until the liquid simmers. Pour over the fish.
Cover with the lid of the dish or with foil.
Bake for 45 minutes. Allow to cool. They keep very well in the fridge for at least 3-4 days.
Some (brave) people eat the chillies as well as the fish. I don't!
