June 13, 2019


Mackerel or herring - 4 (cleaned)
Large onion - 1 (thinly sliced)
Garlic cloves - 3 (finely grated)
Fresh root ginger - 1 tbsp (coarsely grated)
Peppercorns - 12 (lightly crushed)
Green chillies - 2
Salt to taste
White vinegar - 2 litres


  • Rinse the fish inside and out, their heads, tails and fins removed, under cold running water.
  • Dry with kitchen paper.
  • Heat the oven to 150 C.
  • Place the fish in an ovenproof dish large enough to lay them side by side. Arrange the onion slices over the fish.
  • Sprinkle with the garlic, root ginger and peppercorns.
  • Place halved chillies between the fish and sprinkle on a little salt.
  • Add vinegar to cover.
  • Place the dish just below the center of the oven and reduce the heat to 120 c.
  • Cook for about 6 hours. Add extra vinegar if necessary.
  • Serve the fish in the dish and accompany with boiled rice.

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