Pickled Fish -- Shishamo (Or Herring)

• 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

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

fish, vegetable oil, onion, salt, pepper, bay leaves, ground coriander seed, cinnamon, nutmeg, clove, water, white vinegar, granulated sugar, lemon, mustard, dill, coriander

Taken from www.food.com/recipe/pickled-fish-shishamo-or-herring-505233 (may not work)