Pickled Fish -- Shishamo (Or Herring) - cooking recipe

Ingredients

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

Preparation

COOK FISH---Bake 15 minutes at 180C (or 350F) till cooked through (light brown.)
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.
MAKE MARINADE---cool the onion a little bit then stir in water, vinegar, sugar, lemon juice, dijong mustard, fresh dill, and fresh coriander.
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.