Jewish Sweet & Sour Fish

This sweet and sour fish is traditional at Rosh Hashanah, but it is a good recipe for any event that requires a lot of cooking, as it may be done ahead.

• 2 cups water
• 1 cup vinegar
• 1 cup sugar
• 2 bay leaves
• 3 whole cloves
• 10 peppercorns
• 1 teaspoon salt
• 3 onions, sliced
• 2 pounds salmon, Saab or halibut, cut in 1-inch pieces

METHOD

In a saucepan blend water, vinegar, sugar, bay leaves, cloves, peppercorns, salt and onions. Bring to a boil. When boiling, lower heat, add fish and simmer gently for 5 minutes. Do not overcook or fish will toughen. Place fish with pickling liquid in a heat-proof bowl or jar, cover and refrigerate for 3 days. This dish will keep at least 2 weeks in the refrigerator. Serve cold on a bed of lettuce.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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