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EatSmarter exclusive recipe

Asian-Style Herring

with Ginger, Star Anise and Chiles

Recipe development: EAT SMARTER
Asian-Style Herring

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

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417
calories
Calories
40 min.
Preparation
1 d 40 min.
Ready in
moderate
Difficulty

Ingredients

for 4 pieces
4
fresh Herring (ready to cook)
2 tablespoons
3 tablespoons
2
1 piece
fresh Ginger root (about 35 grams)
1 stalk
3
1
¾ cup
3 tablespoons
2 tablespoons
2
6
5
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Kitchen utensils

1 Pot, 1 large Skillet, 1 deep Casserole dish (or large bowl), 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Slotted spatula

Preparation steps

Step 1/6
Asian-Style Herring preparation step 1

Rinse herring thoroughly, inside and out, then pat dry and season with salt and pepper. Coat lightly with flour, tapping off excess.

Step 2/6
Asian-Style Herring preparation step 2

Heat oil in a large pan over medium-high heat. Cook herring until lightly browned, about 4 minutes per side.

Step 3/6
Asian-Style Herring preparation step 3

Transfer fish to a deep baking dish or bowl. Let cool slightly.

Step 4/6
Asian-Style Herring preparation step 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.

Step 5/6
Asian-Style Herring preparation step 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.

Step 6/6
Asian-Style Herring preparation step 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.

Additional advice