Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
Heat pan with oil to medium heat.
Mix flour and lemon pepper.
Pat dry fish and cover in flour mixture.
Fry fish on both sides for about 3 minutes.
Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
Marinate for at least 24 hours, it is better after 36 hours. If kept in cool, dark place, it will remain okay for more than a week.
Serve cold or at room tempature with potato salad or fried potatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.87 Kcal (1691 kJ)
Calories from fat	139.96 Kcal
		% Daily Value*
Total Fat	15.55g	24%
Cholesterol	61.49mg	20%
Sodium	1793.33mg	75%
Potassium	572.48mg	12%
Total Carbs	34.69g	12%
Sugars	5.22g	21%
Dietary Fiber	4.87g	19%
Protein	28.18g	56%
Vitamin C	5.3mg	9%
Iron	4.5mg	25%
Calcium	169.2mg	17%

Amount Per 100 g
Calories	106.95 Kcal (448 kJ)
Calories from fat	37.06 Kcal
		% Daily Value*
Total Fat	4.12g	24%
Cholesterol	16.28mg	20%
Sodium	474.89mg	75%
Potassium	151.6mg	12%
Total Carbs	9.19g	12%
Sugars	1.38g	21%
Dietary Fiber	1.29g	19%
Protein	7.46g	56%
Vitamin C	1.4mg	9%
Iron	1.2mg	25%
Calcium	44.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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