How delicious to cook heh from fish. Heh from fresh fish

On the shelves of modern supermarkets there are a huge number of different dishes related to Korean national cuisine. Heh is especially popular among all this variety. After reading today's publication, you will learn how Korean fish is prepared.

Silver carp option

Oddly enough, but it is this fish that is optimal for cooking heh. In order for you to get a tasty and healthy dish, you need to buy not only a suitable silver carp, the freshness of which you are absolutely sure, but also a certain set of spices. Before starting the process, make sure that you have everything you need at hand at the right time. This time you will need:

• Three hundred and fifty grams of silver carp.
• One carrot and one onion.
• Three tablespoons of 9% vinegar.
• A couple of pinches of black pepper.
• Half a teaspoon of salt.
• Three pinches of coriander seeds.
• Clove of garlic.
• Two bay leaves.

If your family loves such a product, as discussed in today's article, it will definitely fall into your home cookbook.

Process description

To make a truly delicious dish, as close as possible to the original, you must strictly observe the recommended ratio of components. This is very important, because even minor changes in the recipe will affect the quality of the finished snack.

Before making heh in Korean, they are cleaned of scales, separated from the fins and head. After that, it is washed, de-boned and cut into long narrow strips. The product prepared in this way is laid out in a suitable deep container. Onion sliced ​​in half rings, salt and pepper are also sent there. All this is poured with three tablespoons of vinegar, gently mixed and put aside for at least an hour.

After this time, bay leaves and peppercorns are added to the pickled silver carp. Grated carrots, previously fried in vegetable oil with the addition of chopped garlic and coriander, are sent to the same dish. Still mix again and leave for several hours. Before serving, the dish is decorated with fresh herbs.

Mackerel option

In order for you to get a delicious and spicy Korean-style fish, the recipe of which will be presented below, you need to stock up on all the required components in advance. In order not to stretch the already lengthy process, check in advance if your kitchen has:

• Fresh carcass of mackerel.
• Thirty milliliters of vegetable oil.
• A couple of cloves of garlic.
• Twenty-five milliliters of soy sauce.
• One carrot and one onion.
• Ten grams of sugar.
• Three milliliters of acetic acid.

So that the fish you cook in Korean does not turn out to be fresh, you need to stock up the necessary spices in advance, including paprika and black pepper.

Action algorithm

The fish carcass, separated from the fins, head and tail, is washed in cold water, dried with paper towels and freed from bones. Raw mackerel prepared in this way is cut into roughly equal pieces and put in a deep bowl.

In a hot frying pan, greased with vegetable oil, lightly fry half an onion, chopped garlic, coriander, black pepper and paprika. Literally two minutes later, the dishes are removed from the heat and the fragrant liquid is carefully poured into a bowl with fish, making sure that pieces of vegetables and spices do not get there. After that, acetic acid, sugar and soy sauce are added to the mackerel. Lastly, carrots cut into thin sticks and half rings of the remaining onion are sent there. Everything is mixed well, the container is covered with a lid and put aside for a couple of hours. As a rule, this time is enough for the Korean-style fish to marinate.

Variant with red fish

In order for you to get a delicious snack, you need to stock up on the necessary products in advance. It is advisable to cook this dish in the evening, so that the Korean-style fish has time to be thoroughly saturated with the aroma of spices by the morning. Before starting the process, see if your kitchen has:

• One hundred and fifty grams of red fish fillet.
• Seven tablespoons of any vegetable oil.
• One medium onion and one carrot each.
• A teaspoon of chili pepper.
• Ground coriander.
• A couple of tablespoons of 7% vinegar.
• Clove of garlic.
• One tablespoon of sugar and salt.

Cooking technology

Fresh fish fillets are thoroughly washed in cool water and lightly dried with paper towels. After that, it is cut into approximately identical small pieces, put in a suitable deep container, sprinkled with sugar and salt and put in the refrigerator.

After about an hour, coriander, vinegar, grated carrots and onions cut into half rings are added to the dishes with fish fillets. In a separate bowl, mix chopped garlic and hot peppers, and then pour them with preheated vegetable oil. The resulting fragrant liquid is sent to fish and vegetables. Mix everything well and refrigerate for at least two hours. After this time, the delicious Korean-style spicy red fish is completely ready to eat. Before serving, a dish that is equally well suited for a regular family dinner and for a festive table can be decorated with fresh herbs.

Delicious, fast, safe, inexpensive way to cook heh fish.This recipe is good because, even for the first time, they always get a stable result, with a guaranteed traditional taste.

Pollock - 1-2 pieces (300g)
Bulb onion - 1 piece (50g)
Carrot - 1 piece (100g)
Garlic - 1 clove
Sugar - 1 tbsp. spoon
Salt - 1 teaspoon
Vinegar 9% - 1st. spoon
Soy sauce - 1 teaspoon
Ground red hot pepper - 0.5 tsp
Ground paprika - 0.5 tsp
Ground coriander - 0.5 tsp
Whole coriander - 0.5 tsp
Vegetable oil - 2 tbsp. spoons

I specifically used the most affordable ingredients. Although: pollock can be replaced with a more noble, not very oily fish. For example, chum salmon or pink salmon. Vinegar is better to use rice. And hot red pepper is preferably coarsely ground (flaked).

Cooking:

Pollock, usually the so-called backs of pollock, are cleaned from the remaining entrails and black film.

We cut it in half. Cook in the microwave for about 1 minute, no longer. This is an important point. We need to get boiled but not overcooked fish. Better even slightly undercooked.

Pay no attention to the tail. Around him, the meat was digested, but the bulk of the pulp turned out just right. Remove bones, fins and skin.
We divide the fillet into segments. The fillet of almost all fish consists of such slices. We pour half the sugar (0.5 tablespoons), half the salt (0.5 teaspoons), pour half the vinegar (0.5 tablespoons). We mix. And while we leave to marinate.

We cut the onion into sickles, lengthwise (and not across, in half rings) the halves of the onions. I put it in another cup. We pour a quarter of salt (0.25 teaspoons) and sugar (0.25 tablespoons) from the indicated proportions, pour the remaining half of the vinegar (0.5 tablespoons).

Mix and set aside to marinate. Let's start cooking carrots. We chop carrots on a Korean grater.

Salt with the remaining salt (0.25 tsp). Knead with your hands until soft for a couple of minutes. We get three cups of semi-finished products - marinated fish and onions, and salted carrots.

A little tricky, but it will work for sure. Next, pour the remaining seasonings into the carrots - chopped garlic, red hot pepper and paprika, ground and half a whole coriander. We pour soy sauce.

In a small container, heat the oil and pour it over the spices placed on top of the carrots.

Mix it all well. That is, in fact, we are preparing carrots-cha, Korean carrots.

Put the pickled onion in the carrot.

Hye is a type of Korean salad made from raw meat or fish. The main product (meat or fish) is not subjected to heat treatment. They are processed with vinegar, due to which the proteins in meat or fish coagulate. And the product turns out as if "boiled". Therefore, for such salads they take fish or meat, of which they are sure. In no case should you take pork or chicken, or fish from infected reservoirs, which may contain helminths. Usually they use beef, pikeperch or silver carp fillet, salmon fillet. I have repeatedly made heh from chum salmon, sockeye salmon or salmon fillet, in any case it is very, very tasty. It is better not to give salads from thermally processed products to children. But for adults, heh salads can be a real feast of taste, they are slightly spicy, fresh and fragrant, stimulating the appetite very well. They want to eat and eat without stopping.

Kitchen: Korean .

Ingredients:

• 250 g raw red fish, skinned and boned
• 1 small fresh cucumber
• 1 small onion
• 2 sprigs of parsley
• a few rings of hot pepper
• 1 dessert spoon of 70% vinegar essence
• 50 ml vegetable oil, odorless.

Cooking

1. 
   Carefully check the fish for bones. Cut the fish into pieces with sides of 1.5x1.5 cm and place in a bowl. Add vinegar and mix well.
2. 
   Cover the cup with plastic wrap or a lid and refrigerate for about 1 hour. If you take a lot of fish, then it is better to mix the fish 2-3 times during this hour so that it is better saturated with vinegar.
3. Remove the fish from the refrigerator, check it for readiness. It should change color and become more matte and pink. Break open a large piece to check if the inside is done. The color inside the fish should be the same as the outside, which means that the fish is ready.
4. 
   Wash the cucumber, remove the ends and cut into thin strips. Add chopped cucumber to fish.
5. 
   Wash and clean the onion. Cut the onion in half lengthwise, then cut the onion into half rings. Put the onion in a bowl with the fish and cucumbers.
6. 
   Wash parsley and hot peppers. Cut the pepper into rings, and finely chop the parsley. Add parsley and pepper to salad. Add salt to taste to salad.
7. 
   Boil vegetable oil in a saucepan.
8. 
   Pour the boiling oil into the salad and quickly mix everything.
9. Cover the salad with a lid and let it stand for an hour in the refrigerator. Transfer the salad to a salad bowl and serve. You can store the salad in the refrigerator for 2-3 days in a well-closed glass or plastic container.
   
   
10. If you still do not want to risk and cook from raw fish, then cook

As a rule, many people like Korean salads. But they often don't know how to cook. Today I propose to cook a delicious raw fish salad called Heh.

My husband brought fresh large sea trout from the store. I cleaned it, cut it into steaks, put the head, tail and fins on the ear (or rather, on fish soup, because I think that a real ear can only be cooked in nature and only from freshly caught fish).

My dad was an avid fisherman, he always fished himself and made such a birthday salad himself, and it was according to his recipe that I cooked Hye today.

So, for cooking we need:

Fresh fish - about 1-1.2 kg
onion - 2-3 pcs
garlic - 5-6 cloves
red hot pepper (fresh or dry ground)
cilantro greens or dry mix of cilantro and cumin
acetic acid 70%
soy sauce

Cooking time - from 1.5 - 2 hours (when pickling with acetic acid) to 12 hours (when pickling with table vinegar).
Difficulty - low

I cleaned the fish from the ridge and bones. I didn’t take off the skin, because in this case the pieces of fish do not fall apart in the salad, and the skin becomes very soft when marinated.

I cut it into small pieces-strips about 3-4 cm in size by 1-2 cm by 0.7-1 cm.

I put the chopped fish in a dish with a tight-fitting lid. I poured 2-3 tablespoons of 70% acetic acid.

Clarification - I always use acid !!!, since in this case the fish marinates for less time - about 35-40 minutes. If you use table vinegar for pickling, then it is better to leave the fish overnight.

I thoroughly mixed the fish poured with acid, covered the dishes with a lid and left to marinate. During this time, the fish was stirred several times.

While the fish was marinating, I peeled and cut the onion into rings or half rings.

The garlic was also peeled and cut into thin plastics.

I cut 2 pods of hot pepper - in my family this salad is very spicy. If you don't like spicy pepper, you can leave out the pepper, or add dry sweet for smell and color.

I didn’t have green cilantro, it was too late to run to the store, so I crushed dry cilantro and cumin.

When the fish marinated, it became lighter. To check if the fish was marinated, I took one piece of the largest size and cut it across.

If it is inside the same color as the surface, then the fish is ready, but if it is even darker inside, you need to leave the fish to marinate for a few more minutes.

I added chopped onion and a little rubbed between the palms of the fish (you need it to let the juice out a little), garlic, pepper, spices, poured a few tablespoons of soy sauce so that the salad tasted salty (I didn’t add salt). Everything was well mixed.

I left the salad to soak for another 40-60 minutes. Salad ready! We ate it in one sitting!

Bon appetit!

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For people who grew up in Soviet times, Korean cuisine is some kind of incomprehensible oriental curiosity. But more and more now, spicy spicy oriental pickles and pickles are establishing themselves in average kitchens. And one of them is fish heh. In essence, this is a fillet in its raw form, marinated with vegetables and spices in a special way. How to make it in the conditions of modern cuisine, so that heh from fish turns out to be authentically tasty? We will talk about this today in our article.

A little bit of history

Koreans consider hye to be both a snack and a dish at the same time. The dish is prepared from meat, from fish (mainly tuna or pollock is used). The roots of the dish go back to ancient times, for example, there is historical evidence that Confucius himself loved him. But after a large-scale epidemic, it disappears from China and firmly enters Korean cuisine - already in a new way. By the way, the Korean-style fish heh recipe (it is also hwe, ho is a whole family of dishes), according to which they cook in this country, is too laborious for Europeans. In this connection, usually already adapted options are mainly given. And in Japan, an analogue of the Korean sensonhwa is a sushi dish.

Subtleties of the question

• Cooking heh from fish can be learned, but it will require certain skills. First, fillets should be carefully selected. Suitable for both river and sea inhabitants: mackerel and mullet, catfish and pelengas, pike perch and salmon, herring and pink salmon. It is made from pike, but it is too bony, according to many chefs.

• If you make heh from fish, you should not choose frozen. When it is defrosted, the structure of the pulp will lose its integrity and appearance.
• You can purchase ready-made fillets, this significantly reduces the cooking time and labor intensity of the process.
• How to cook heh fish? You need to cut the pulp with a sharp knife - thin strips. And remove the thick skin first so that the dish does not turn out tough.
• After the introduction of vinegar, pieces of fish can become brittle, so care should be taken when mixing. Otherwise, the fillet acquires a mushy texture.
• In fish heh, the presence of coriander with red pepper is mandatory. Traditionally, zucchini, carrots, and cabbage with eggplants are put in pickles.
• Homemade fish hehe is a great appetizer for alcohol, an excellent addition to first courses. Pieces of pulp are placed on sandwiches, in tartlets, various salads.

The easiest fish recipe

And here is our first recipe - quite simplified, adapted for Europeans. So let's take the following ingredients:

• 800 grams of fish fillet;
• 1 onion;
• a few cloves of garlic;
• a little sugar;
• 2 tablespoons of soy sauce;
• 1 spoon of ground pepper;
• 2 tablespoons of vinegar;
• some salt;
• greenery;
• a pod of hot pepper;
• a few tablespoons of vegetable oil.

How to cook

• We cut the fish into strips (if you did not purchase a fillet, then the bones and skin must be removed).
• Pour salt into the container prepared for heh from fish, pour vinegar (9%) and mix thoroughly.
• We clean the onion and chop the rings (half rings). Peel the garlic cloves, cut into small pieces (or crush with the plane of the knife blade).
• Heat the oil in a frying pan or saucepan. We remove the container from the stove. Mix the oil with onion, garlic, red pepper, soy sauce and sugar, getting a marinade. And greens with hot peppers are also chopped and put in the general mixture. Mix again.
• Add the fillets in pieces and mix gently again.
• We stand the fish for at least thirty minutes in such a marinade (or better, more). Now you can serve it to the table. In principle, this dish is easy to make at home for dinner - in almost any modern kitchen. And the ingredients for it are very simple and can be found in the nearest supermarket. Advice about fish: you can take different types of fish (see the list of "candidates" above, in the "Subtleties of the Question" section). The main thing is to try to buy fillet, and not frozen, but chilled or fresh, ideally.

Heh from fish in Korean

If you decide to get down to business with an authentic approach, then the recipe for oriental food will be a little more complicated. The ingredients are the same 700-800 grams of fillet, a spoonful of coriander seeds, 5 garlic cloves, 3 medium-sized onions, a spoonful of red hot pepper, a few tablespoons of vinegar, a spoonful of salt and 2 sugars, herbs, soy sauce, vegetable oil.

How to cook

1. We heat a frying pan (like a wok, with high sides), add oil there and quickly fry hot capsicum in it.
2. Peel the onion and cut into half rings. Chop the garlic cloves and herbs.
3. We mix soy sauce with coriander and salt, as well as pepper, sugar and vinegar in a separate container. Then we combine all this with sliced ​​\u200b\u200bfish or straws, cover and set aside down the refrigerator for several hours. During this time, stir a few more times. We put the finished snack in small plates (bowls, bowls) and serve it on the table.

Mackerel with lemon juice (for those who don't like vinegar)

Very tasty heh is obtained from fish such as mackerel (you need to make it yourself or buy a fillet). The recipe has few ingredients and is easy and simple to prepare. To do this, it is best to buy fresh mackerel in the market. And if you come across ice cream, you need to handle it carefully and carefully, as it can disintegrate into fibers after defrosting.

1. So, we cut the fillet of this marine inhabitant into thin strips.
2. Peel the onion and cut into half rings.
3. Mix pieces of mackerel with onions. Add salt, seasoning for cooking Korean carrots, a spoonful of sugar, juice of one or two lemons, vegetable oil (a couple of spoons).
4. Mix all the above ingredients well and put down the refrigerator for six hours. By the way, it is very convenient to make such an appetizer in the evening, and leave it to marinate overnight. And already in the morning you can enjoy an excellent dish: fish heh.

Bon appetit everyone!