COOK FISH---Bake 15 minutes at 180C (
Fillet fish and remove skin.
Cut
r>flesh
off
fish fillets and cut into small
Cut fish into 4 slices.
Place fish in a teflon or porcelain coated skillet.
Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
Let simmer about 10 minutes, turning fish once to cook evenly.
Transfer to a covered dish and store in the refrigerator to\"age\" for 2 days.
Reheat over moderate heat just until heated enough before serving.
Add ampalaya and eggplant during the last five minutes of cooking.
Fillet fish, removing the skin.
Cut
Fillet fish, remove skin, slice thin, layer
Mix all of the ingredients together.
Cut fish into small pieces.
Put in very salty water; soak for 48 hours, then drain. Put fish in clear white vinegar.
Pour brine over fish.
Boil 5 minutes and cool.
Store in refrigerator in glass jars.
Cut fresh fish filets into strips or chunks.
Fill a quart canning jar 3/4 full with fish and add 1 diced onion.
Add salt, sugar and pickling spice and fill the jar with dry white wine or apple cider vinegar.
Shake thoroughly and refrigerate for 4 days. Shake daily.
Ready to eat or serve.
Cut the fish into neat pieces, dry, sprinkle with a little flour and salt; fry until done.
Cut up the onions and boil until soft; strain off the water, cover the onions with vinegar and boil up again.
Mix the corn flour and curry powder and use to thicken the onions and vinegar.
Place alternate layers of fish and onion mixture in a dish and serve cold.
First fry the fish in a LARGE pan or
Put fish in gallon jar, Add pickling
Cut fish in 1\" long strips.
In a large jar, alternate layers of fish, onions and carrots until loosley full.
Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
Cool.
Pour over fish and refrigerate 24 hours before serving.
large frypan.
Season fish with salt and pepper. Fry
Put vinegar and canning salt in a gallon crock.
Put fish in brine for 10 days; stirring daily.
Wash in cold water.
Heat 4 cups white vinegar and 4 cups sugar until sugar dissolves.
Add 12 cloves, 12 allspice, 5 cinnamon sticks and 6 bay leaves.
Slice 2 big onions, place between layers.
Let set 4 weeks.
Cut fish in small pieces.
Soak in salt water (salty enough to float an egg).
Refrigerate for 48 hours.
Two days later, drain and soak in vinegar.
Refrigerate for 48 hours.
Two days later, drain off vinegar.
Cut fish into small pieces. Cover with cold water and add three Tbsp of salt. Let soak for
two hours. Drain fish well and place side by side in a pan. Add spices and vinegar enough
to cover.
Bake at 350\u00b0 until tender.
edium-high heat. Season the fish with salt and place in
Pat fish dry and fry until golden.
Drain and cool on paper towel.
When cool, layer in a deep dish.
In a clean pan, heat a little oil and fry onions til soft.
Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
Stir in vinegar and water to make a thin sauce.
Add bay leaves, apricot jam and seasonings to taste.
Simmer uncovered for 10 minutes.
Pour over fish, cover and refrigerate for at least 3 days before serving.
p the flesh of the fish by sprinkling salt on both
Season the fish steaks with salt and pepper and fry in oil. Remove and drain on a paper towel to soak any excess oil.
Prepare a sauce by combining all other ingredients and cooking on low heat until the onions become soft.
Put fish in a glass bowl and pour sauce over it.
Cover and let it stand for an hour before served or store in the refrigerator overnight or a few days for best flavor.