09-27-2004, 01:18 PM
Prep: 10 min, Cook: 35 min, plus refrigeration time. [ul] [li]1/2 cup white wine vinegar [li]1/3 cup water [li]1 Tbs. plus 1 tsp. tamari soy sauce [li]1-1/4 bay leaves [li]4 peppercorns [li]3/4 whole clove [li]2-3/4 whole allspice [li]1/4 tsp. celery seed [li]1/8 tsp. mustard seed [li]3/4 small dried hot chili pepper [li]1-1/4 onions, sliced [li]2 lbs. freshwater carp, cut into steaks[/li][/ul]
Place all ingredients, except carp, in a large pot over medium high heat. Boil 10 minutes. Add fish steaks and reduce heat immediately to low. Simmer 25 minutes. Remove from heat and let fish cool in the broth. Transfer fish to a glass container. Strain the liquid and pour over the fish. Refrigerate at least 24 hours before serving. Serve chilled.
[signature]
Place all ingredients, except carp, in a large pot over medium high heat. Boil 10 minutes. Add fish steaks and reduce heat immediately to low. Simmer 25 minutes. Remove from heat and let fish cool in the broth. Transfer fish to a glass container. Strain the liquid and pour over the fish. Refrigerate at least 24 hours before serving. Serve chilled.
[signature]