Pickled Fish -- Shishamo (Or Herring)

• fish (Japanese Shishamo whole fish slightly salted,10 small or 8 large)450 g
• vegetable oil↗2 tablespoons
• onion, sliced↗1
• salt↗3 teaspoons
• pepper↗1⁄4 teaspoon
• bay leaves↗4
• ground coriander seed↗1⁄4 teaspoon
• cinnamon (or 1/8 tsp)↗1 dash
• nutmeg (or 1/8 tsp)↗1 dash
• clove (or 1/8 tsp)1 dash
• water↗4 tablespoons
• white vinegar↗10 tablespoons
• granulated sugar↗4 tablespoons
• lemon, juice of↗1
• Dijon mustard↗2 tablespoons
• large sprigs fresh dill↗1
• large sprigs fresh coriander1

Step-by-step instructions

1. 1

   COOK FISH---Bake 15 minutes at 180C (or 350F) till cooked through (light brown.)

2. 2

   COOK ONION---While fish is baking, in a small pot with small fire, put in oil, onion, salt, pepper, bay leaves, corriander seed, cinnamon, nutmeg and clove, and cook till onion is medium tender.

3. 3

   MAKE MARINADE---cool the onion a little bit then stir in water, vinegar, sugar, lemon juice, dijong mustard, fresh dill, and fresh coriander.

4. 4

   PACK---In a container, place fish and onions in layers. Add more water if fish is not immersed in liquid. Store in fridge 24hrs before serving. Will keep at least 10 days.