Asian-Style Herring

with Ginger, Star Anise and Chiles

Asian-Style Herring - A new angle on herring -- spicy and exotic
417 kcal
A new angle on herring -- spicy and exotic

(0)

Difficulty:moderate
Preparation:40 min
Ready in:1480 min
Low-sugar
low-carb
Vitamin-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
417
21%
Protein
31 g
62%
Fat
30 g
38%
Added Sugar
1 g
1%
Carbohydrates
5 g
2%
Roughage
1 g
-
Saturates
6 g
-

Recipe Development: EAT SMARTER

Ingredients

For pieces

4fresh Herring (ready to cook)
Salt
Pepper
2 tablespoonsPastry flour
3 tablespoonsVegetable oil
2Red onion
1 piecefresh Ginger root (about 35 grams)
1 stalkLemongrass
3Lime leaf
1red Chile pepper
¾ cupsWhite vinegar
3 tablespoonsCane sugar
2 tablespoonsSoy sauce
2Star anise
6Allspice berries
5white Peppercorns

Kitchen Utensils

1 Pot, 1 Skillet, 1 Casserole dish, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Slotted spatula

Directions

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1 Rinse herring thoroughly, inside and out, then pat dry and season with salt and pepper. Coat lightly with flour, tapping off excess.
2 Heat oil in a large pan over medium-high heat. Cook herring until lightly browned, about 4 minutes per side.
3 Transfer fish to a deep baking dish or bowl. Let cool slightly.
4 Peel onions and thinly slice. Peel and thinly slice ginger root. Peel outer layers from lemongrass and cut inner part into small pieces. Rinse lime leaves, shake dry and cut into smaller pieces if desired. Rinse chile, wipe dry and halve lengthwise. If you prefer less heat, remove seeds and ribs.
5 In a pot, combine vinegar, 200 ml (approximately 1 cup) water, 1 teaspoon salt, the sugar, soy sauce, onions, ginger, lemongrass, lime leaves and chile. Add star anise, allspice and peppercorns and bring to a boil, then simmer over low heat for 10 minutes. Remove from heat and let cool for about 5 minutes.
6 Pour the warm marinade evenly over the fish and let cool completely. Cover with plastic wrap and let marinate in the refrigerator for 2 days before serving.
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