Sweet and Sour Baked Herring

Ingredients

• 1.6 herrings, do not fillet and do not skin; soaked in water at least overnight; cut into generous portions
• 2.250 millilitre water, for sauce
• 3.60 millilitre vinegar, for sauce
• 4.golden syrup, 4 generous tablespoons
• 5.60 millilitre sultanas
• 6.2 onions, large; sliced
• 7.10 black peppercorns, whole
• 8.4 bay leaves
• 9.1.25 millilitre ground ginger
• 10.1.25 millilitre ground cinnamon

Method

1. 1.Do not fillet and do not skin the herrings. Soak in water, at least overnight. Taste soaked herrings — they should not be too salty. If necessary, soak longer.
2. 2.Cut into generous portions. Place in a baking dish.
3. 3.Boil all remaining ingredients together for 10 minutes. Spoon out onions and place under herring portions. Pour rest of sauce over herring.
4. 4.Bake uncovered in a 180°C oven for 30 or so minutes or until golden brown. Baste occasionally.
5. 5.Adjust sauce according to the number of herrings used.

Notes

• A classic Ashkenazi-style sweet-and-sour baked herring — a staple of South African Jewish cooking.
• Soaking the herrings overnight (or longer if too salty) is essential — taste before cooking.