Hye is one of the most popular dishes in Korea. Almost any fish is suitable for cooking Khe, which makes this dish very diverse and popular. This savory and low-calorie fish dish will create an Oriental atmosphere at the table, it is easy to prepare and will certainly become indispensable on your table!
INGREDIENTS FOR KHE FROM Humpback salmon
- 15 ml 7-9% vinegar essence;
- 2 cloves of garlic;
- 4 medium onion heads;
- 0.5 kg. ;
- Spices to taste (black pepper, salt, herbs)
Calorie content of the dish per 100 gr. 43 kcal.
1 STEP COOKING
Rinse and free from large and small bones of pink salmon fillet. Cut the fillet into pieces as long as possible, the width of which should not exceed one centimeter.
STEP 2 COOKING
Pour vinegar on top and leave to marinate for about half an hour. 
STEP 3 COOKING
While the fish is marinating, peel the carrots and cut them into long, thin strips as much as possible, you can use a grater for Korean salads. 
4 COOKING STEP
Then, on a small amount of oil, the carrots must be sautéed, lightly salted, and then transferred to the fish. 
5 COOKING STEP
Peel the peppers, then rinse, pat dry and cut into long, thin strips. Also, put on top of the carrots with the fish in another layer. Cut the peeled onion into thin, slightly transparent half rings, lay the onion on top of the pepper with a layer. Top the resulting “fish and vegetable pie” with a little vinegar. At the end, it's time to add spices for fish, Korean salads, or just pepper and salt to taste. It is advisable to add coriander, if you like the taste of this seasoning, it nicely sets off the taste of red fish, as well as a little salt and sugar. Mix everything and then add finely chopped or crushed garlic, you can add cilantro and / or lightly toasted sesame seeds, guided solely by your tastes. Put in the refrigerator overnight for soaking. 
Traditionally, heh salad is prepared with raw fish, which is only marinated, not thermally processed. You can also find cooking variations with meat (chicken, pork, beef, lamb), but for food safety, it is recommended that the meat ingredients be pre-fried or boiled, although this is not provided for in the original recipe. Dressing for heh is sesame or aromatic unrefined sunflower oil, rice wine or wine vinegar.
How is the fish suitable for heh? Most often it is marinated tuna, cod, mackerel, herring and trout. You can cook any other fish: pink salmon and salmon, pollock and pike, mackerel and pike perch, etc.
Heh is prepared from fish according to a simplified recipe. This is the right way to work from home. The classic Korean version is more complex and rarely used even by professional chefs. Yes, and the taste of the dish is almost the same.
It is important to prepare the freshest ingredients for the salad. Only juicy sweet carrots are suitable for heh. If it is a little stale and not too crunchy, you can add 30 g of sugar dissolved in 50 ml of water to the salad. In spices for heh, red pepper and coriander must be present.
Heh from fish
Ingredients:
- fresh fish - 500 g
- medium carrot - 3 pcs.
- medium onion - 4 pcs.
- Bulgarian pepper - 1 pc.
- garlic - 1 head
- wine or apple vinegar - 2 tbsp.
- chili - 20 g
- coriander - 15 g
- sweet paprika - 20 g
- fresh cilantro - 1 bunch
- sugar - 40 g
- oil grows. – 50 ml
- salt - to taste
It is better to use fresh fish that has never been frozen. If there are doubts about the quality of the fish, you can hold it in the marinade a little longer (24 hours).
Step by step preparation:
- The fish must be washed. Separate from the bones and cut the fillet into long sticks about 1 cm wide and thinner (this way it marinates better).
- Pour the vinegar over the fish and marinate for at least 1 hour.
- Peel carrots. Grind the vegetable with a Korean grater and fry a little in oil. Salt. Spread the carrots evenly over the fish.
- Wash the pepper and cut into strips. Put it in the next layer on the carrots.
- Peel the onion and cut into transparent half rings. This will be the next layer of the dish.
- Pour wine vinegar and thickly sprinkle with spices and sugar, salt. After half an hour, mix the dish properly, put chopped garlic and cilantro greens.
- The snack is not ready yet. Korean fish salad heh should be kept in a cool place for a few more hours (day).
Heh from herring
Ingredients:
- salted herring spicy salting - 1 kg (2-3 pcs.)
- medium carrot - 3 pcs.
- medium bulb - 2 pcs.
- garlic - 3 cloves
- vinegar 9% - 150 ml
- salt - to taste
- salted oil. - 70 ml
- soy sauce - 70 ml
- sesame seed - 40 g
- sugar - 40 g
- Korean seasonings - 40 g
Step by step preparation:
- Wash and clean all vegetables. Grate carrots into strips on a special grater.
- Onion cut into small cubes.
- Rinse the herring and remove the skin and bones. Remove the insides and rinse again. Cut the fish fillet into equal strips.
- Pour the herring in a deep plate with vinegar. And leave to soak for 30 minutes.
- Transfer the fish to a colander to drain excess liquid.
- Mix the fillet with grated carrots, onions and sesame seeds. Salt, season and season with crushed garlic.
- Season with vegetable oil and pour in soy sauce.
- Mix well and marinate in a cool place for 2 hours. You can install oppression in the form of a jar of water on the salad, covering the bowl with a plate on top.
- Mix everything again before serving.
Pike khe traditional
A simple and quick recipe for pike heh can be used both at home and in nature, right by the river, for example, while fishing. The main thing is to have clean water at hand.
Ingredients:
- fresh pike - 3 kg
- carrot - 500 g
- onion - 500 g
- garlic - 1 head
- vinegar - 40 ml
- oil grows. – 50 ml
- red chili pepper - 30 g
- ground coriander - 20 g
- dill greens - 1 bunch
- salt - to taste
Step by step preparation:
- Wash the pike, gut and remove the fins and head. Cut it very carefully so as not to get hurt and crush the soft fillet. Remove the backbone and ribs, take out the bones. Cut the fish into pieces - long strips 1 centimeter wide.
- Peel the garlic and grate or chop as finely as possible. Mix it with vinegar and pour over the fish. Rub the marinade well into the pike. Putting the bowl in a plastic bag, send the fillet to a cool place for 1-2 hours to marinate the fish.
- Wash and peel the carrots, cut into thin slices, season with pepper and coriander and leave to marinate for about 1 hour.
- To determine the readiness of a pike, you should look at its color. The fish can be eaten if it has lightened slightly.
- Peel the onions and rinse in water, cut into thin rings. Fry the onion in vegetable oil until golden brown. To make it even tastier, you can add a spoonful of sugar to the onion when frying.
- Wash the dill greens well and dry. Finely chop and add to the onion half a minute before the end of frying. After cooling the onion, pour it to the pike. And mix well.
- Let the ingredients absorb each other's juices for another hour. Heh from pike is completely ready.
Heh pollock original
Ingredients:
- fresh pollock fillet - 500 g
- medium carrot - 2 pcs.
- onion - 3 pcs.
- sweet red pepper fresh - 2 pcs.
- ground black pepper - 20 g
- garlic - 3 cloves
- coriander - 30 g
- cilantro - 1 bunch
- vinegar 9% - 30 ml
- chakhar and salt - a teaspoon each
- peppercorns - 10 pcs. peas
- oil grows. – 50 ml
- sesame seed - 40 g
Step by step preparation:
- Prepare the pollock fillet. Rinse the fish and cut into long thin slices 1.5 cm wide. Rub a little salt into the fillet. And pour vinegar in a deep bowl (dilute with water 1 to 5). Marinate pollock for about 1-2 hours or longer at your discretion.
- Peel the onion and cut into half rings.
- Wash and wipe the bell pepper, cut it in half and remove the seeds and membranes. Chop the pepper into thin strips. Mix pepper, onion and fish.
- Wash carrots and rub into thin strips.
- Peel the garlic and crush in a garlic press. Pour vegetable oil into a frying pan and heat it up. Fry the garlic, grated carrots. Pour spices and all seasonings (peppercorns and coriander pre-grind in a mortar).
- Fry carrots and garlic for no longer than 1 minute. Remove from heat and add to pollock. Season with salt and sprinkle with sugar to taste.
- Wash and dry the cilantro. Grind as compactly as possible, add to heh. Press down on the contents of the bowl and set oppression. The ideal option would be to leave pollock heh to infuse all night, however, you can try the dish after an hour.
- Before serving, sprinkle with a little toasted sesame seeds in a clean pan.
Heh with fish and potatoes
Ingredients:
- medium and large potatoes - 10 pcs.
- fish fillet (perch, carp, trout, etc.) - 300 g
- hot red pepper
- medium onion - 4 pcs.
- oil grows. – 100 ml
- vinegar 9% - 60 ml
- garlic - 5 teeth
- fresh dill - 1 bunch
Step by step preparation:
- Peel the potatoes, rinse and chop into strips on a special grater. Place in a colander and thoroughly rinse potatoes from starch.
- Put a pot of water to boil, salt and pour the potatoes into the water. Add 3 tbsp. spoons of vinegar. Boil potatoes for about 10 minutes. It is important not to digest the straws, but to bring them to the stage when the potatoes are still crunchy.
- Drain the potatoes in a colander and let the water drain.
- Cut the fish fillet into strips and pour over with vinegar, salt. Leave to marinate for an hour. Or the second option is to lightly fry the fish marinated for 5 minutes in a pan with plenty of oil. Pat the fish dry with a paper towel.
- Peel and cut the onion into rings, send to the pan to lightly fry. As soon as the bow has started, it is ready.
- Mix, onion, potatoes, fish and pepper well.
- Add peeled and crushed garlic.
- Mix everything gently and add a spoonful of vegetable oil.
- Wash and dry the dill. Grind and add to the almost ready-made potato fish hehe.
Heh from pink salmon with onions
Ingredients:
- medium onion - 3 pcs.
- fresh salmon fillet - 1 kg
- vinegar 70% - 15 ml
- sugar - 2 tsp
- salt - to taste
- grows. oil - 60 ml
- spices (paprika, coriander, pepper of all kinds) - 50 g
Step by step preparation:
- Clean the fish from skin and bones, if not a fillet was bought. Lightly freeze it in the freezer to make it easier to cut into cubes up to 1 cm wide.
- Put pink salmon in a bowl and pour it over, put it in an enameled container and pour vinegar diluted with water 1 to 1. Mix, salt and leave to marinate for 4 hours.
- Peel and cut the onion into half rings, fry in vegetable oil until it caramelizes. Cool down.
- Mix onion with fish, add spices, sugar and salt. Leave for another 2 hours on the table. Now you can send heh in the refrigerator for the whole night. The meals are ready in the morning.
Heh with fish in tomato paste
The dish is tender, spicy and very tasty.
Ingredients:
- herring - 4 pcs.
- medium onion - 2 pcs.
- tomato paste - 500 g
- salted oil. – 100 ml
- vinegar 9% - 70 ml
- red and black pepper - teaspoonful
- salt and sugar
Step by step preparation:
- Clean the fish, gut and remove all the bones with the skin.
- Peel the onion and cut into half rings.
- Fry the tomato paste in a frying pan in heated vegetable oil, add spices and salt.
- Cut the fish into pieces. And mix with all prepared ingredients. Drizzle with vinegar.
- Leave to marinate for 4 hours. Cool down. Serve in portions.
On a note
There are two ways to marinate fish. The first one is hot. Heat treatment makes the dish safer to eat. Pour smoked or boiled fish with hot marinade or warmed tomato paste. Leave for several hours (at least 1 hour).
The second way is cold pickling. Keep the fish in a vinegar-salt mixture at a temperature not exceeding 20 ° C. For heh, the fish should be cut before marinating. If the fish is left in the vinegar solution for more than 24 hours, it will begin to lose its taste and become friable.
The dish is popular not only in Korean and Chinese cuisine, but also in our country. In the preparation of Korean carrots, numerous herbs and spices are used: coriander, chili pepper, saffron, sweet paprika and many others. Therefore, the dish is distinguished by its spiciness and various flavors.
Heh is prepared from almost any fish - from pike, pike perch, herring, silver carp, carp, carp. This dish is a very tasty dish, the main thing is that the fish is as fresh as possible.
Today we will tell you how to cook one of the dishes of national Korean cuisine - heh from fish.
For marinating fish, it is important to use dishes that do not oxidize, such as glass or enamel.
How to cook hee from pink salmon - 15 varieties
Try to cook He according to a simple classic recipe. Although this is a dish of traditional Korean cuisine, you can get by with our publicly available products and spices.
Ingredients:
- Pink salmon (fillet) - 500 g
- Soy sauce - 30 ml
- Carrots - 5 pcs.
- Onion - 50 g
- Pepper red. hammer. and black peas - 1 tsp each.
- Vinegar 9% - 4 tbsp. l.
- Grows. oil - 5 tbsp.
- A mixture of herbs for carrots in Korean - 5 g, salt
Cooking:
Rinse the fish well, cut off the tail, fins, remove the skin. Cut the fish and put it in an enamel bowl, put the chopped onion, pour 2 tbsp. l. vinegar. Add pepper, soy sauce, mix and place in the refrigerator for marinating for one hour.
Grate the carrots in Korean style and add a mixture of herbs, salt, vinegar for it, remember. Heat oil in a frying pan and add to carrots.
Stir the carrots, add pieces of pink salmon and juice squeezed from the fish. Thoroughly mix carrots with pink salmon. Put the bowl of fish and carrots in the refrigerator for three hours.
Cooked fish is unusually tasty and leaves no one indifferent. She looks very beautiful.
Ingredients:
- Pink salmon fillet - 1 kg
- Vinegar essence - 1.5 tbsp.
- Sugar - 2 tsp
- Onion - 3 pcs.
- Oil grows. - 3 tablespoons
- Salt -1.5 tsp
- Spices (coriander, red and black pepper, paprika) - to taste
Cooking:
Freeze the fish fillet slightly to make it easier to cut across even thin sticks (no more than 1 cm thick). Put the pieces of pink salmon in an enamel or glass dish. Fields of vinegar essence. Mix the pieces and leave to marinate for 3-4 hours.
Fry the onion in oil.
When the fish is marinated, add fried onions, salt, sugar and spices to the fish container. Mix everything and keep the fish for another 2 hours (in the room). Then place the fish in the refrigerator overnight. In the morning it will be ready. This is a great appetizer or side dish for many dishes.
Try to cook hye according to the classic Korean recipe, this marinade has a very pleasant balanced taste and you will definitely like this dish very much. Therefore, the classic recipe can take almost any fish for heh.
Ingredients:
- Fish fillet - 1 kg
- Vinegar (essence) - 2 tbsp.
- Onion - 3 pcs.
- Salt - 1 tbsp.
- Garlic - 1/2 - 1 head.
- Oil grows. - 100 ml
- Soy sauce - 2 tbsp.
- Seasoning for fish (any), coriander, paprika - 1 tsp each, red. pepper - 1/2 tsp
Cooking:
Clean the fish, cut lengthwise into 2 parts and cut into slices 0.5 cm thick. - Put everything in a bowl.
Salt the fish and add vinegar - mix well, cover with a lid, press lightly so that it starts up the juice and leave it aside for half an hour.
Then cut the onion into strips, pour half into one bowl, half into another.
Chop the garlic and put it on the fish.
Mix half of the chopped onion with the fish, press lightly, cover with a lid and leave for another 30 minutes.
We put the pan on the stove, add the oil, heat it well and add the onion - fry it until it starts to brown slightly.
We spread hot pepper, ground coriander, sweet paprika and any seasoning for fish into the pan.
Turn off the stove, mix everything thoroughly and leave the pan for 5 minutes.
Pour the fish with soy sauce, add the fried onion with spices - mix everything gently.
We cover the bowl with a lid and refrigerate overnight - you can eat in the morning.
He can be served with a slice of lemon, sprinkled with cilantro or parsley.
Prepare yourself a very tasty spicy fish dish according to our simple recipe from common available products.
Ingredients:
- Carrot - 1 pc.
- Pink salmon - 1 pc.
- Coriander hammer. - 1 tsp
- Soy sauce - 1 tbsp.
- Garlic - 1 heads.
- Salt - 1 tbsp.
- Onion - 2 pcs.
- Vegetable oil - 5 tbsp.
- Vinegar (essence) - 1 tbsp.
- Sugar - 1 tbsp
To make pink salmon heh as tasty as possible, it is better to buy the whole fish, and best of all chilled. Such fish will be as tender, juicy and fragrant as possible.
Cooking:
First you need to process the fish Remove all bones and fins. Then cut your fish across into thin pieces.
Cut the carrot into strips, half the onion into rings, chop the garlic.
Now put everything in a bowl, add salt, spices, oil, sauce, sugar, vinegar - mix everything well, cover and marinate in the refrigerator (at least 4 hours).
This is an excellent hearty and at the same time very fresh dish, it will be a good snack or it can be served with your favorite side dish. It can also decorate any of your home celebrations.
Ingredients:
- Carrots and onions - 3 pcs.
- Pink salmon - 1 pc.
- Garlic - 4 tooth.
- Vinegar 9% - 100 ml
- Fresh cucumber - 1 pc.
- Coarse salt, coriander hammer. - 1 tsp each.
- Black hammer pepper and a mixture of peppers, grows. oil - to taste
- Soy sauce - 40 ml
- Sugar - 2 tsp
Cooking:
Clean your fish, remove the skin and bones, then cut into thin transverse pieces.
Put the fish in a deep plate and pour with vinegar, cover and refrigerate for an hour.
Grate the carrot in Korean style and chop the onion into half rings, chop the garlic - put all the vegetables in a deep plate.
Then add sugar, salt, coriander, black pepper and a mixture of peppers to the vegetables - mix everything well.
Remove the fish from the refrigerator and put it on a sieve - let the excess juice drain.
Now the fish can be laid out on a plate with vegetables.
Pour in soy sauce and vegetable oil - cover the dish with a lid or cling film and refrigerate for another hour.
Before serving, grate fresh cucumber on a grater for Korean carrots or cut into strips with your hands and put on top of the fish.
Thus, you have a very tasty pickled fish with fresh vegetables.
Heh from pink salmon - a simple delicious recipe
Make yourself a delicious pink salmon hehe at home. This pickled fish has a very pleasant spicy taste.
Ingredients:
- Pink salmon (fillet) - 150 g
- Onions and carrots - 2 pcs.
- Oil grows. - 100 ml
- Garlic - 2 tooth.
- Hot pepper - 1/2 pc.
- Dill, parsley - 70 g
- Salt, vinegar - to taste
Cooking:
Cut the fish fillet into small pieces, place in a saucepan, sprinkle with vinegar and leave for 20 minutes. (during this time, you need to mix and turn the fish 3-4 times).
Then salt the fish, turn over - put oppression on top and leave for 2 hours.
While the fish is marinating, grate the carrot on a “Korean” grater, cut the onion into half rings, chop the garlic and hot pepper.
After 2 hours, add the vegetables to the fish, mix everything well and leave for another 20 minutes.
Pour vegetable oil into a hot frying pan, let it heat up.
Then pour the fish with vegetables with hot oil, add chopped greens - stir everything.
Place the dishes with the fish overnight in the refrigerator to marinate. You can eat fish in the morning.
If you want a delicious marinated fish that can be prepared very quickly, then you will definitely like our recipe.
Ingredients:
- Pink salmon (skinless fillet) - 800 g
- Onion - 2 pcs.
- Sugar, salt - 1 tsp each
- Vinegar (essence) - 1 tbsp.
- Oil grows. - 3 tablespoons
- Spices (black pepper, coriander) to taste
Cooking:
Cut the fish into small pieces, add salt, sugar and spices, as well as vinegar.
Cover the dish with a fish lid and leave on the table for an hour.
Then cut the onion into half rings and put it in the fish, pour in the oil - close the lid and refrigerate for another 2 hours (you can leave it overnight).
If you add chopped fresh herbs to the fish along with onions, then your dish will turn out even tastier, healthier and more beautiful.
Prepare a spicy marinated fish with fragrant cilantro according to a very simple recipe.
Ingredients:
- Fish fillet (pink salmon or other fish) - 400 g
- Onions and carrots - 300 g each
- Cilantro - 1 bunch
- Salt, red acute pepper, vinegar, grows. butter
Cooking:
Cut the fish into thin strips, put in a bowl and sprinkle with vinegar - mix and leave for 20 minutes. marinate.
Grate the carrots on a Korean grater, cut the onion into half rings.
Green cilantro (without stems) finely chopped.
Add vegetables, herbs, salt and spices to the fish.
Heat the vegetable oil in a frying pan until it sizzles and immediately pour it over the fish - stir everything.
Leave the heh to soak for an hour and a half, then put it in the refrigerator to marinate for another 4 hours.
If you do not like very spicy food, you can try to make pink salmon heh according to a less spicy recipe adapted to our traditions.
Ingredients:
- Salt - 1 tsp
- Soy sauce - 40 ml
- Vinegar essence - 2 tbsp.
- Coriander and allspice - 3 tbsp.
- Oil grows. - 100 ml.
- Carrots and onions - 1 pc.
- Sugar - 2 tsp
- Pink salmon fillet - 500 g
Cooking:
Cut the fish fillet lengthwise into 2 parts, then cut into thin slices (5mm thick).
Put the fish in a bowl, sprinkle with pepper, coriander, salt - stir.
Pour the fish with soy sauce and vinegar (dissolve the essence in water).
Grate carrots on a Korean grater, put in a bowl with fish.
Cut the onion into rings on the floor - put it on the fish.
Add 2 tsp to the fish. sugar and mix well, leave to marinate for 2 hours.
In a frying pan, heat the oil and immediately pour the fish - stir well and leave in the refrigerator for half an hour.
The amount of hot red chili pepper gives the dish a degree of spiciness. Vegetables and soy sauce add a distinctive flavor.
Ingredients:
- Pink salmon (fillet) - 500 g
- Tomatoes and cucumbers (small) - 4 pcs.
- Bulgarian pepper (red and green) - 2 pcs.
- Onion, radish - 5 pieces each
- Lemons - 2 pcs.
- Garlic - 5 tooth.
- Grow oil, soy sauce - 50 ml each
- Lavrushka - 5 l.
- Vinegar (essence) - a few drops
- The hammer. black and red. pepper, paprika - to taste
- Dill, parsley - a small bunch
Cooking:
Cut the fillet into not very narrow and long strips. Place in a bowl and sprinkle with coarse salt. Stir the fillet with a spoon and hold until liquid is released.
Remember that with a small amount of fish, a larger amount of herbal ingredients is required. It is important not to oversalt pink salmon. You can add salt after cooking. Heh, the tastier the longer it brews.
Squeeze the fillet from the resulting liquid, sprinkle with vinegar essence. Add the chile peppers, cut into small rings, and stir until the mass turns white.
Cut the bell pepper into half rings, the tomatoes into small slices, the garlic into small pieces. Cut cucumbers, radishes into cubes, peel lemons and cut into small slices.
Alternately add vegetables and lemons to the fish. Add lavrushka, paprika, pepper, soy sauce. Stir frequently as you add ingredients.
Ignite the vegetable oil in a frying pan, pour hot oil over the pink salmon with the components, stirring.
Add, finely chopped, greens and let the fish brew for 2 hours.
If you like spicy food, then try cooking spicy He with hot pepper according to our recipe.
Ingredients:
- Pink salmon fillet - 150 g
- Onions and carrots - 2 pcs.
- Garlic - 2 tooth.
- Hot pepper - 1/2 pc.
- Oil grows. - 100 ml
- Vinegar, salt - to taste
- Greens (parsley or dill) - bunch
Cooking:
Cut the fillet into small pieces, put in a bowl and sprinkle with vinegar - leave for 20 minutes. (Stir and turn the fish at least 3 times during this time).
Then sprinkle the fish with salt and cover tightly with a lid (you can press it) - leave for 2 hours.
Grate the carrots on a Korean grater, the onion - in half rings, chop the garlic.
Then put all the vegetables in the fish, mix everything - leave for another 20 minutes.
Heat the oil in a frying pan and immediately pour it over fish and vegetables, add chopped greens - mix and refrigerate for several hours (or overnight).
Try marinating fish according to the usual simple recipe. So it retains useful vitamins and turns out to be quite delicate in taste.
Ingredients:
- Pink salmon (whole) - 1 pc.
- Salt, sugar - 2 tbsp each
- Bulb
- Vinegar - 1 tbsp.
- Oil grows. - 2 tbsp.
- Coriander grains and black pepper
Cooking:
Take a whole fish, cut off the head and tail, remove the spine and bones, cut in half lengthwise. Remove the skin from the fillet and cut lengthwise, then across into pieces.
Pour salt and sugar into a small cup, add coriander seeds and black pepper - mix everything well, then sprinkle them on the fish.
Cover the fish with a plastic bag and put oppression on top - leave for 1 hour (at room temperature).
Then put the fish in the refrigerator overnight.
Rinse the fish with water in the morning.
Cut the onion into half rings, put in the fish, add vinegar and oil.
Mix everything well and leave to marinate for 2 hours at room temperature (about every 15 minutes the fish must be stirred).
Make yourself a nice fresh spicy salad of marinated fish from fresh vegetables. This is an excellent healthy dish that will perfectly diversify your summer or even winter diet.
Ingredients:
- Pink salmon fillet - 300 g
- Soy sauce - 2 tbsp.
- Hot and sweet pepper - 1 pc.
- Bulb
- Green onion - 30 g
- Parsley (or cilantro) - 30 g
- fresh ginger
- Sugar - 1/2 tsp
- Fresh cucumber - 1 pc.
- Balsamic vinegar - 1 tbsp.
- Red pepper hammer.
- Vegetable oil - 2 tbsp.
Cooking:
Cut the fish fillet without skin into large cubes and put in a deep plate.
Finely grate the ginger and sprinkle the fish with it, add soy sauce and balsamic vinegar - stir well and refrigerate for 3 hours.
Chop the onion, sprinkle with sugar, drizzle with oil and remember a little.
Cut sweet pepper into pieces (about the same as fish), hot pepper into small thin strips, cucumber into large strips.
Heat the oil in a frying pan and immediately pour it over the fish, sprinkle with ground red pepper - stir well and let cool.
Then add to the fish, prepared vegetables, chopped green onions and greens - stir everything and you can eat right away.
If you do not like or are afraid to eat marinated raw fish, then you may like our recipe with cooked fish. This recipe is quite versatile, almost any fish is suitable for it. In this recipe, although the fish is cooked, the composition of the ingredients is still classic for Heh. Therefore, if you like this Korean dish, then try our Hye recipe.
Ingredients:
- Pink salmon fillet (or other fish) - 600 g
- Carrots - 2 pcs.
- Onion - 3 pcs.
- Garlic - 5 tooth.
- Soy sauce and vinegar - 2 tbsp each
- Pepper hammer. black and red., coriander - 1 tsp each.
- Greenery
- Salt - 1 tbsp.
- Oil grows. - 50 ml
- Sugar - 3 tablespoons
Cooking:
We will cook cooked fish, and not as usual raw, so cut it into large pieces-bars. Then place the fish in a double boiler - for 20-30 minutes.
Finely chop the onion and garlic, grate the carrot (preferably Korean).
Heat-treated fish, cut into cubes and put together with vegetables in a deep plate.
Then add salt, sugar, vinegar, soy sauce and spices to the dish - mix.
Heat the oil in a frying pan and pour it over the fish with vegetables - mix everything well and the dish is ready to eat.
Heh from red fish - an easy recipe from ordinary products
For this recipe, you can use any red fish, pink salmon or salmon are perfect. This recipe is very simple and does not require any special products or spices.
Ingredients:
- Red fish - 800 g
- Onion - 3 pcs.
- Lavrushka 2 l., peppercorns, salt, seasoning for fish
- Vinegar and essence - 3 tsp
- Water - 600 ml
Cooking:
Cut the fish into small pieces, chop the onion.
Put the fish in a small bowl and season with salt, put the onion - mix everything well.
Sprinkle the fish with any fish seasoning, black peppercorns, break the parsley.
Fill the fish with vinegar solution (dilute the essence in water).
Mix everything well. The main thing is that the vinegar solution completely covers the fish.
Cover the dish with a lid and put the fish in the refrigerator overnight.
Hye is the second most popular Korean dish, after Korean carrots, of course. Interestingly, carrots are not native to Korea. It turns out that it is heh that remains the only popular way to get a taste of the East. And it really is worth it!
Classic recipe (with vinegar)
How to cook hee from pink salmon at home:
Korean salmon hye fish recipe without carrots
- 30 g of sugar;
- 0.3 kg pink salmon;
- 75 ml of vinegar 9%;
- 30 ml of oil;
- 5 garlic cloves;
- 4 bulbs;
- 15 ml soy sauce;
- 5 g coriander;
- 15 g red pepper;
- 1 bunch of greens.
Time: 3 hours
Calories: 122.
How to do:
- Rinse the fish, check for bones, remove them, remove the skin, if any. Cut into equal cubes, finely cut is not necessary;
- Put the fish in a glass or enamel bowl, pour vinegar over it and marinate under a closed lid for about two hours;
- Wash the onions and peel off the husks, and then cut them the way you like: checkers, half rings, feathers, etc .;
- The garlic cloves also need to be peeled and then chopped with a knife. Alternatively, you can use the press and pass the slices through it. You can just grate on a fine grater;
- Rinse the greens under cool water, shake off the moisture, and then chop. You can use dill, and celery, and parsley, and basil, but cilantro is most preferable. You can use a mix of greens;
- Squeeze the marinated fish from the liquid, transfer it to another bowl;
- Put onion and garlic on it;
- Then pepper on top, salt, add coriander and a little sugar;
- Pour a little oil into the pan, heat it up, and then throw pepper into it. Stir and immediately remove from heat, pour the fish on top;
- Stir, add greens and soy sauce, stir again;
- Let it brew for at least half an hour - and you can serve.
In principle, the whole taste of hehe depends on the fish. But for this dish there is no principle of what to cook from: hake, herring, pollock, notothenia, salmon, pike - everything will turn out delicious because of the spices and marinade.
A rich vinegar marinade is very important when working with fresh fish, because it is a disinfecting element. If there are doubts about the quality of the fish, you just need to leave the fish to marinate for a day.
To reduce the cooking time, in large supermarkets you can find a special seasoning mixture specifically for "heh". You need to look not only in the departments with spices, but also “everything for sushi”.
Korean cuisine knows a lot about spices. This is a great way to diversify your home menu, especially for those who are looking for something new and simple. It is important to take the choice of fresh fish seriously - and then success is 90% in your pocket!