Sweet and Sour Fish



Adapted from a recipe by Rabbi Abraham J. Twerski from "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor. According to Rabbi Twerski - do taste the marinade and adjust quantities as needed.


1 Tablespoon brown sugar
1 Tablespoon honey
Juice of 1 lemon
1-teaspoon kosher salt

6 salmon fillet pieces 1 ½" each
1 medium onion, thickly sliced
1-cup water
¼ cup raisins
6 bays leaves
12 whole allspice


Prepare the marinade of brown sugar, honey, and lemon, salt.
In a 5-quart pot, boil water, add onion slices; boil for 3 minutes
Add marinade to water. Cook for 1 minute. Adjust seasonings to taste.
Cool. Add the salmon pieces and refrigerate for 3 hours.
Remove from refrigerator, and bring to slow boil. After 20 minutes add raisins, bay leaves and allspice. Cook 5 minutes longer.


Serve immediately- or let cool to room temperature. Store fish slices in
marinade in refrigerator for up to one week. Bring to room temperature
before serving.

6 servings

Recipe: kosher, fish, parve