You can refrigerate this dish for up to two days – the pickled flavour will become more pronounced. Serve hot or cold with rice or crusty bread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
Ingredients
Method
In 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 1/4 cup (60 mL) and onions are softened, 2 to 3 minutes. Pour over fish.
Nutritional facts Per serving: 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
%RDI
- Iron 12.0
- Folate 4.0
- Calcium 11.0
- Vitamin A 2.0
- Vitamin C 3.0
