Pickled fish
Dear fish friends, at this point I have to tell you that the following recipe is from my girlfriend. I have not tried it myself, as it is not my taste. I present this recipe as I was asked directly in this forum.
If someone else has good, complementary tips and information ... bring it on! Unfortunately, I have not received any quantities, but I think you can improvise that as well.
That's how it's done
Take a fish (almost no matter which variety ... please do not Nemo) and remove the skin, so that he takes the aroma of the spices better, and fry it.
For the sud you need
Water, vinegar, onions, salt, sugar, bay leaves, peppercorns and allspice.
The brew must be seasoned very spicy, so that the fish can accept the aromas well. The broth is cooked.
Place the fish in a container, for example cucumber glass. Let the fish and the broth cool down before you give the broth over the fish, otherwise the fish will make bubbles (sorry, I do not know why).
The whole let you pull 2 to 3 days, done. Thank you for your additions and let you know if it tasted good.
