Pickled fish with pomegranate

1 . Stage

Defrost perch fillets and cut into slices.

2 . Stage

Mix the vinegar with a light soy sauce and warm it up. The vinegar should be very warm.

3 . Stage

Pour the vinegar over the fish. Leave for 30 minutes at room temperature, covered with a plate, so that all the fish is completely covered with vinegar. Then put it in the cold for an hour. You can leave it to marinate for a longer time, but make sure that the fish does not get too harsh vinegar flavor.

4 . Stage

Squeeze the juice from the pomegranate and lime. Add the oil, honey, and ginger. At this stage, it all depends on personal taste. You can add more honey or no honey at all.

5 . Stage

Drain the vinegar from the fish and pour the juice mixture over it. Place in the refrigerator for another hour.

6 . Stage

Serve with grains from a second pomegranate. You can pour marinade or olive oil. This is a matter of taste.