Sweet & Sour Pickled Fish
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Sweet & Sour Pickled Fish - pareve
2 cups water
1 cup vinegar
1 cup sugar
2 bay leaves
3 whole cloves
1 teaspoon salt
3 onions, sliced
2 pounds salmon, seabass or halibut,
cut in 1-inch pieces
In a saucepan blend water, vinegar, sugar, bay leaves, cloves,
peppercorns, salt and onions. Bring to a boil, 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.
Makes 12 servings.
L.A. Times, Sept. l997 from article; Yom Kippur Menu Break the Fast
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