Sweet-And-Sour Fish

Recipe Ingredients

2		Onions - thinly sliced
2		Lemons - sliced
1/3 cup	53g / 1.9oz	Brown sugar
1/4 cup	40g / 1.4oz	Seedless raisins
1		Bay leaf
6		Pike, whitefish, or salmon
2 teaspoons	10ml	Salt
2 cups	474ml	Water
6		Gingersnaps - crushed
1/3 cup	78ml	Cider vinegar
1/4 cup	23g / 0.8oz	Blanched almonds - sliced

Recipe Instructions

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a saucepan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.

Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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