Raw fish contains a huge amount of vitamins, micro and macro elements. But eat fish that has not been processed heat treatment many people consider it unsafe. I want to present to the cooks a simple recipe on how to cook marinated He fish in Korean. Strictly follow my detailed, step-by-step recipe with photos, and you will be able to easily and simply prepare a delicious and very healthy savory snack from raw fish. Thanks to the cooking method, eating this Korean Heh salad made from fish with carrots and vegetables is absolutely safe.
Products:
- fish – 1 kg;
- carrots – 2 pcs.;
- salad pepper – 2 pcs.;
- onions – 2 pcs.;
- salt – 2 tsp;
- vinegar (9%) – 4 tbsp;
- vegetable oil – 70 g;
- sugar - 2 tbsp;
- ground coriander – 2 tsp;
- red pepper – 1 tsp;
- paprika – 2 tsp.
Starting the preparation, I want to give a little advice on choosing fish for a Korean salad. Any raw fish will do (both river and sea), but just make sure that it is not bony. In my version of the recipe, I used two types of fish: leaner pollock and fatty sea bass.
How to prepare Heh fish salad with carrots and vegetables
And so, the fish needs to be filleted. To do this, carefully use a sharp knife to cut the fish carcass in half along the ridge and separate the ridge along with the bones. Then, cut the skin from the side of the tail, and with a sharp movement remove the skin with your hands.
If the fish is sold with scales (I have sea bass), I usually do not clean it, but remove it along with the skin. Entrails from sea bass we delete it too. Prepared fish fillet cut into thin long pieces.
Next, pour the prepared fish pieces with vinegar, mix and put in the refrigerator to marinate for 120 minutes. While our raw fish marinated in vinegar is infused, we will prepare the vegetables.
Peel the onions and carrots, and remove the stalk and seeds from the salad pepper.
After this, grate the carrots to Korean carrots, chop the onion into half rings, and cut the lettuce pepper into thin strips.
Add salt, sugar, paprika, coriander to the vegetables, mix and leave to brew at room temperature while the fish marinates.
After time has passed, we take the fish out of the refrigerator. Pour vegetable oil into a frying pan, bring to a boil and add red pepper to it.
Then add the hot mixture to the marinated fish and mix. Hot vegetable oil in tandem with hot pepper will help completely kill germs in raw fish.
The last stage is to combine the marinated fish with the vegetable mixture, mix and serve fish salad let sit in the refrigerator for another hour.
Delicious, aromatic Heh from fish can be served to consumers as an independent snack.
And in addition to the new potatoes, the delicious pickled fish went off with a bang.
You can prepare delicious and proper homemade Korean-style Heh from fish in a slightly different way. The author’s video recipe is slightly different from the photo recipe suggested above, but you will be no less satisfied with the result.
Now you know how to make Heh fish at home quickly, easily and simply. Treat your loved ones to something simple and tasty classic dish. Bon appetit everyone.
Today is a recipe for a wonderful cold appetizer from regular reader and blog commentator Mikhail Dorogov.
We were once walking with friends in a cafe. And the conversation turned to... pollock. One of our company told us the following story about pollock: all the indigenous peoples living along the shores of the Pacific Ocean never consumed pollock as food, they considered it a waste fish, not suitable for food. And pollock appeared in our everyday life solely thanks to Stalin’s camps.
I became interested in this question. It turned out that our comrade was only partly right.
Pollock is a bottom-pelagic, cold-loving fish of the cod family. It lives at depths of 200-300 meters. Hence a very simple conclusion: the natives of the Pacific coast really did not eat pollock, since they did not catch it. They hardly knew about its existence at all, since they did not have the opportunity to catch fish from depths of 200 meters.
And there was no need for them to do this, since they calmly caught salmon and trout from their boats. Why did they bother with the hard-to-catch and fairly small pollock when they could easily catch salmon as much as they needed? There were no prohibitions then.
But the spread of pollock, apparently, is indeed connected with Stalin’s camps. In the thirties, due to the huge increase in the number of prisoners before Soviet Union The question arose about providing them with inexpensive and high-quality food. Then attention was paid to pollock. It could be mined in huge quantities, making it a cheap product. But the most important thing is that it turned out that in its own way nutritional value Pollock is in no way inferior to the most valuable varieties of fish. By the forties, pollock had become part of the diet of regular army soldiers, and by the fifties it was firmly established in all Soviet public catering.
Literally the next day after my research, my gaze fell on preserves called “He - fish in Korean.” In fact, I have been buying these preserves for quite a long time, but for the first time I had the idea not to buy heh, but to cook it. The fact is that pollock is an ideal product for cooking heh.
Heh itself is an excellent cold appetizer. For example, to increase appetite before lunch. And with it, my dear, heh - an excellent appetizer!
Unlike “Korean-style carrots,” heh is truly a Korean dish with a centuries-old history. In Korea itself, this dish is very popular and is served in almost every eatery. More precisely, since this is a folk dish, now it is no longer a dish, but a whole trend in Korean cooking. There are hundreds, if not thousands, of recipes for making heh! It is believed that the prototype of this dish was “hwe”, prepared exclusively from raw fish and meat, which came from China, where it was very popular until the 11th century. After an epidemic hit the country in the 11th century, this dish disappeared from Chinese cuisine, and hye, as it is prepared today, became a Korean “reinterpretation” of the traditional Chinese “hwe”.
Traditional recipes are very difficult to prepare, so even in Korea, heh is most often prepared according to simplified recipes. In these options, preparing this snack is very simple, and the result is excellent!
So, let's prepare a variation on the theme heh.
What do you need?
What to do?
- Remove the fillet from the pollock. Under no circumstances should there be bones in the fish. Therefore, only small-boned or large fish are used for heh. Traditionally, heh is prepared only from sea fish, but recently pike, burbot, carp, and other large varieties of river fish have often been used. Not used for salmon and sturgeon. They have specific and bright taste, which is not suitable for he.
- Removing fillets from pollock is not such a simple procedure, as it turned out, therefore I strongly recommend buying ready-made pollock fillets, fortunately they are now sold everywhere. One kilogram of gutted pollock yields approximately 600 grams of fillet. Cut the fillet into small pieces.
- Pour vinegar over the fish, put it in the refrigerator to marinate for 30-40 minutes.
- Meanwhile, cut the onion into half rings.
- It is often recommended to cut the carrots into strips, as for carrot-chi. I don’t like this option, because the carrots in stick form are quite hard and crunchy. When it is the main component of a dish, it is good, and this option is justified. But when it serves as an addition to soft fish, the combination is not very good. Therefore, in this case, I recommend grating the carrots on a coarse grater.
- After the fish has been thoroughly marinated, squeeze it out, put it in a dish, and add salt.
- Dip the onion into the marinade for a few seconds, squeeze it out and place it on top of the pollock.
- We do the same with carrots. Then squeeze out the garlic.
- Now it’s the turn of the ingredients that are mandatory in almost all Korean dishes and which give them an easily recognizable and unique taste: coriander and ground red pepper. You can also add any seasonings to your liking. I added basil. Don't mix.
- Heat sunflower oil in a frying pan until smoking. Then pour it over the dish through the spices.
- Place in the refrigerator, stir after a couple of hours, then put back in the refrigerator. Let it brew for a day.
Beautiful cold appetizer heh pollock is ready!
Heh is considered a Korean dish national cuisine, which differs from any other cuisine by the use of large quantities of red pepper, i.e., exceptional piquant heat.
Koreans also love carrots, so this root vegetable is also often found in Korean dishes. Modern Korean cuisine is noticeably different from its neighbors - Chinese and Japanese, however, if you believe experts in the history of cooking, it would be more fair to consider China as the homeland of he. It was the Chinese who, until the 11th century, consumed dishes that were popular in those days raw meat and fish, until an epidemic of a contagious disease broke out in this country at the end of the 11th century, after which raw meat and fish gradually disappeared from the Chinese diet.
Modern Korean he is a kind of successor to Chinese he, although it has significant differences.
Since Koreans do not accept the classic division of dishes into salads, first, second, etc. he is considered a kind of hybrid between a salad and a second course.
Most often, classic Korean heh is prepared from fish - this dish is most delicious from fresh mackerel, tuna, pollock and some other sea fish. However, meat heh is also very common, and these dishes are popular not only in Korea, but also in many other countries where heh is prepared from fish, beef, and poultry. But pork is not traditionally used to prepare this dish.
A characteristic feature of this dish is initially the lack of heat treatment of the ingredients, which are only marinated in spicy marinades and solutions.
The classic version of the Korean khe recipe is very labor-intensive, although the taste of such a dish is practically no different from that prepared according to simplified recipes, so even in restaurants, chefs and specialists often prepare khe using simplified technology.
Try to prepare such a dish using the recipes below.
Fans of spicy and savory dishes they will certainly appreciate heh, but don’t forget: since this dish is spicy, you shouldn’t get too carried away with it - everything is good in moderation.
What kind of fish is suitable for heh?
For preparing heh, sea fish is best suited, ideally, as mentioned above, fresh tuna, pollock or mackerel; good heh is obtained from salmon, chum salmon, pink salmon and mullet.
Of the river and lake fish, trout, sterlet, carp, catfish, silver carp, pike perch and pike are well suited for heh.
You should choose fish for heh taking into account the size, number of fillets and the presence of bones.
Some housewives, when using river fish for khe, first boil it for a quarter of an hour in a double boiler, and only after that cut it for cooking.
As for spices, traditionally, red hot pepper, black pepper, coriander are used for heh, and soy sauce is often added. On sale you can see ready-made spice mixtures for heh; whether to buy them or select a set of spices yourself is a matter of taste and preference of the cook.
Heh classic in Korean
- The fish is cleaned, washed thoroughly, freed from skeletal bones, then cut into thin slices or strips.
Sprinkle these slices with salt, add vinegar, mix thoroughly and put in the refrigerator to marinate for about 1 hour. - While the fish is marinating, prepare the vegetables. You can take any vegetables - onions, cucumbers, radishes, carrots, tomatoes, sweet peppers.
We cut the onion into half rings, cucumbers, carrots and radishes into strips (you can simply chop them on a large Korean grater), it is better to cut the tomatoes into small cubes, and sweet peppers into thin half rings. - Place a small mound of ground red and black pepper, ground coriander seeds, garlic on top of the fish, then pour it all over with oil heated in a frying pan. Place vegetables here and mix, adding a little sugar.
If necessary, you can add more salt and vinegar. - The finished dish is sent to the refrigerator for a couple of hours to ripen and cool.
Herring heh
- fresh frozen herring - 3 pcs.;
- carrots - 3 pcs.;
- onions - 2 pcs.;
- garlic - 2 cloves;
- vinegar 9% - 200 ml;
- vegetable oil - 2 tbsp. spoons;
- soy sauce - 4 tbsp. spoons;
- sesame - 2 tbsp. spoons;
- salt - 1 teaspoon.
Recipe:
- Thaw the herring, remove the bones and cut into pieces. Place the pieces of herring in an enamel pan, pour in vinegar and leave for 30 minutes.
- Cut the onion into half rings, grate the carrots to Korean carrots(in thin strips). Peel the garlic and pass through a press.
- Drain the vinegar from the herring (you can put it in a colander, or pour the vinegar over the edge of the pan so that a little liquid remains in it). Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds.
- Mix everything well and put it in the refrigerator for a couple of hours. The dish is ready!
Korean fish khe
- fillet of fish (catfish, silver carp, tuna, pollock, etc.) - 500 g;
- onions - 4 heads;
- carrots - 2 pcs.;
- garlic - 2 cloves;
- sweet pepper, herbs, coriander, spices, sugar, salt - to taste;
- vinegar essence - 1 tbsp. spoon.
Recipe:
- Rinse the fish fillet thoroughly, cut into thin long strips no more than 1 cm wide, pour in vinegar and leave to marinate for half an hour.
- Cut the carrots into long strips, sauté in vegetable oil, adding a little salt, then place the carrots on top of the fish.
- Place sweet peppers cut into strips in layers on the carrots, then onions, cut into half rings, pour over the remaining vinegar, sprinkle with spices, sugar, salt, mix everything, add finely chopped garlic and cilantro. Place in the refrigerator to marinate for about a day and you are ready to eat.
Heh homemade fish
Another recipe for making fish heh at home. Carp fillet is used as the main ingredient, and larger fish with fewer bones is preferable.
However, such a dish can also be prepared from other fish - sea, river or lake.
- carp - 1. 1.5 kg;
- onions - 4 heads;
- vinegar 20% - 3.4 tbsp. spoons;
- vegetable oil - 300 gr.;
- sugar - 1 tbsp. spoon;
- salt, red and black pepper - to taste.
Recipe:
- Cut the fish carcass into fillets, cut the fillets into thin strips (as for beef stroganoff), place in an enamel pan, pour over vinegar, put in the refrigerator for 2 hours, covering with a lid.
- Add 3 onions cut into half rings, mix and refrigerate for another 2 hours.
- Heat the oil in a frying pan until smoking, turn off the stove, add the remaining onion, chopped into half rings.
- Salt the fish in a pan, add sugar, pepper, add oil and onions from the frying pan, mix well and put in the refrigerator for another 3-4 hours, covering with a lid.
This dish is loved by many. Heh can be made from anything: meat, poultry, mushrooms. I offer a recipe for making Hei pollock. This dish is available to each of us. Pollock is an inexpensive fish. And it’s not in short supply. The remaining ingredients can also be easily found in kitchen cabinets. But the result of cooking He from pollock will pleasantly surprise you. The fish comes out with an extraordinary taste.
What I really like about this recipe is that you can adjust the spiciness of the finished dish to suit your taste. Korean cuisine is known to be very spicy. I prefer a milder taste. You can adjust the spiciness using spices and the amount of garlic used.
Important: when the fish is marinated in vinegar, be sure to squeeze it lightly. There is no need for excess liquid in the finished dish. And the vinegar should only be slightly felt in the pollock Heh. As for adding parsley, this is purely my innovation. I like its scent.
In my opinion, parsley not only saturates the dish, but also helps to experience the whole aftertaste in a new way. But I don’t put the onions on which the fish lay on during cooking on the serving plate with the dish. Although many cooks place it on a serving plate as an addition to the dish. But, again, this is a matter of taste.
How to make pollock heh recipe:
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5) Stir and refrigerate for 1.5 hours. After the time has passed, the dish is ready. All that remains is to sprinkle it olive oil(this is optional - I like it) and serve.
Ingredients:
- Fish (fillet) - 0.5 kg.
- Large carrots - 2 pcs.
- Onion - 4 pcs.
- Bell pepper- 1 PC.
- Garlic - 2-3 cloves.
- Vinegar - 2 tbsp. l.
- Spices (chili, black pepper, coriander).
- Cilantro.
- Sugar - 1 tsp.
- Sunflower oil.
- Salt.
Spicy snack
The most popular snack in Korea is not spicy carrots, as many people think, but salad he or, as it is also called, hwe.
Koreans traditionally prepare heh salad from carrots and mainly with raw meat or fish, and as a dressing they use sesame oil, rice wine and many aromatic and fiery spices, which give the appetizer an amazing, subtle taste. Anyone can make heh salad, even if they don’t follow the entire original Korean recipe.
The recipe for heh salad came to Korea from China, where the traditional hweh appetizer was prepared until the epidemic that hit the country in the 11th century. After this, the popularity of the dish among the Chinese population gradually declined, and soon they stopped cooking it altogether.
But the Koreans took over the baton and created their own version, which is still known today. By the way, it is believed that he salad made from meat and carrots was Confucius’s favorite dish, as a result of which the snack became extremely popular during the heyday of Confucianism.
Traditional heh salad is made from fish: marinated tuna, herring, cod, mackerel. In a real Korean salad, heh, the fish is only marinated, without any thermal processing, but if desired (or for safety reasons), it can be boiled or fried in advance.
There are also recipes for heh with meat and poultry. In Korea, they use beef and lamb, but in no case pork, this is most likely due to the fact that the latter is harmful in its half-raw form. Our housewives can prepare heh salad with any meat, including pork, because without heat treatment it is somehow unusual and unsafe.
Korean-style khe is prepared according to a simplified recipe; even professional chefs rarely use the original one; the taste of the dish practically does not suffer from this. The main thing is to use only fresh and high-quality products for cooking.
Particular attention should be paid to carrots, they should be sweet and juicy, but if they are a little dry, add a couple of tablespoons of cold water with sugar. Spices are often selected according to taste; red hot pepper and coriander must be present. You can buy a ready-made set of seasonings or use the same ones that are added to Korean carrots.
No heh and Chinese salad with a similar name - hey hey (heyhe). The latter is a snack from fresh vegetables, noodles, mushrooms and spicy dressing.
To prepare heh salad, use one of the recipes with photos to please yourself with one of the best savory appetizers as quickly and simply as possible.
Preparation
Khe fish salad with carrots is considered traditional. For cooking, you can use almost any fish: salmon (pink salmon, salmon, trout), tuna, cod or pollock, pike, herring or mackerel, pike perch, pelengas, etc.
The recipe for fish heh does not depend on the type of fish. The only thing is that it is better to use fresh rather than frozen. If the quality of the product is in doubt, then it needs to be marinated longer (at least a day).
- Before preparing the heh salad, the fish should be washed and the fillets cut into strips approximately 1 cm wide or less. The thinner the pieces, the better they marinate. Pour vinegar over the fish straws and leave for at least half an hour.
- Using a Korean grater, chop the carrots and lightly fry them in vegetable oil (they should not become soft), add salt at the end. Place the carrots in an even layer on the fish.
- Cut the sweet pepper into thin long strips and place it on top of the carrots.
- Chop the onion into thin half rings and place in the next layer.
- Pour vinegar over everything, sprinkle generously with spices mixed with sugar, add a little salt. Mix well, adding chopped garlic and chopped cilantro.
- Place the finished Korean fish salad in the refrigerator for 24 hours.
The amount of spices and vinegar depends on personal preference, heh can be less spicy or more spicy. To make the snack taste even more Asian, you can pour it soy sauce.
Options
Chicken heh salad with carrots is very popular. It is prepared in a slightly different way.
- Cut the chicken fillet, carrots and onions into thin strips and pour over the hot pan vegetable oil, mix well.
- At the next stage, pour vinegar over the salad, sprinkle with spices and garlic, salt, mix again, and let it brew for 24 hours.
Heh salad with herring turns out to be very tasty, a unique alternative to traditional ones. holiday snacks from this fish.
- Cut the herring fillet into thin slices, pour vinegar for 30 minutes, then place in a colander and allow excess liquid to drain.
- To the fish add carrots chopped on a Korean grater, onion half rings, crushed garlic and spices.
- Mix everything thoroughly, then pour over soy sauce and vegetable oil.
- Add crushed sesame seeds there and mix everything well again.
- If the heh salad was prepared from fresh herring, it can be eaten immediately, and if it is made from frozen, leave it to marinate for 12-24 hours.
By the way, herring heh salad can be prepared with carrots, daikon, or a mixture of them.
On weekdays and on holidays, heh salad will be an excellent addition to food and table decoration; photos will help you decorate it effectively and surprise guests with a bright, spicy appetizer.