EntranceFish Hye is a delicious Korean snack. How to cook fish heh at home: a recipe from catfish (with photo) Heh from the sea tongue classic recipe
Heh is Korean dish, characterized by a spicy spicy taste and spicy aroma. It is used both as a snack and as independent dish. Both meat and vegetables can become the basis for heh, but the most common version of the dish is made from fresh fish.
Fish fillet contains a lot of essential vitamins, proteins and amino acids
As part of heh, the fish fillet is processed with vinegar, lemon juice, salt and spices. So in fact the fish becomes marinated. But still, in order to eat fish as part of Korean heh without harm to your health, you need to know some rules.
The product must have the highest degree of freshness. The best option is to use freshly caught fish for heh.
Heh fish can be bought from fishermen or in a specialized grocery store where marine and river inhabitants are kept in aquariums
If this is not possible, purchase the snack ingredient chilled. Be sure to pay attention to the gills and eyes. The first ones should be bright red and in no case black, and the second ones should be transparent.
To buy fish, it is better to prefer large stores with high traffic, so the chances of buying fresh product getting taller
Try to sniff the fish before buying. The smell can say a lot about this product.
paradox, but fresh fish does not smell like fish - it has a fresh, mild aroma of the sea, but the presence of an unpleasant smell is a reason to refuse to buy
To avoid being scammed, buy whole fish. The fillet will not be able to tell about its freshness, moreover, it is often subjected to repeated defrosting, which significantly reduces its taste.
Fish heh recipes
Korean appetizer is prepared very quickly. The main part of the time is taken by cutting the fish into fillets. If you do this in advance, then cooking will not take longer than 15-20 minutes.
Pike kheh with coriander and soy sauce
The pike has a dense white fillet which quickly absorbs the aroma of spices. Korean appetizer from this fish is very tasty and tender.
It is necessary to prepare:
- 1 kg pike fillet;
- 4 bulbs;
- 5 cloves of garlic;
- 100 g sunflower oil;
- 3 art. l. vinegar essence;
- 2 tbsp. l. lemon juice;
- 3 art. l. soy sauce;
- 1 st. l. salt;
- 1 tsp ground coriander;
- 1 tsp Sahara;
- 5-6 peas of black, red, white and green peppers.
- Cut up the pike.
Pike has very dense meat, so it is easy to cut even for a beginner.
- Cut the fillet into medium-sized slices.
Too thin slices of fish will lose their shape during the pickling process, and too large ones may remain untreated with brine
- mix lemon juice, vinegar, salt and sugar. Pour the marinade over the fish pieces.
Do not exceed the amount of vinegar indicated in the recipe, otherwise the taste of heh will change for the worse
- Cut the onion into half rings, and chop the garlic.
Chop both onion and garlic with a sharp knife.
- Warm up the oil.
Heat the oil over low heat until the pan is hot.
- Fry the onion and garlic.
Fried onion will give heh a very pleasant aroma and taste.
- Grind the coriander in a mortar.
Too fine grinding for heh is not needed, just lightly rub the coriander
- Grind the pepper mixture after the coriander. Add spices to skillet with hot oil, onion and garlic.
It is better to take pepper with peas and rub it yourself before cooking heh
- Now pour in the soy sauce to the vegetables and spices, mix everything and combine with the fish. Stir again and refrigerate for 2-3 hours.
For heh, it is better to choose classic soy sauce without additives
- Put the finished snack on a dish and serve.
Heh from pike is very appetizing and fragrant
Video: how to quickly fillet a pike
Classic pike perch heh recipe
Pike perch is one of the largest predators living in fresh water. Despite the fact that there is little fat in pike perch fillet, it has a pronounced taste and delicate structure.
Have to take:
- 1 kg pike perch fillet;
- 4 bulbs;
- 3 carrots;
- 5 cloves of garlic;
- 150 ml of vegetable oil;
- 5 st. l. vinegar essence;
- 1 st. l. sea salt;
- 1 tsp pepper mixtures;
- 1 tsp dry red pepper.
So, you need to do the following:
- Fillet the pike perch. Cut obliquely into slices.
Use a sharp knife to cut pike perch fillets.
- Fill the fish with vinegar and refrigerate for 3 hours.
For 3 hours, pike perch fillet will be marinated properly
- Cut the onion into half rings.
Choose a large onion for heh, it is sweeter than small onions
- Grate carrots on a Korean grater.
For this dish you will need fresh and juicy carrots.
- Grind sea salt crystals and peppercorns in a mortar.
Sea salt and a fragrant mixture of peppers will give zander heh an excellent taste and aroma.
- Chop the garlic.
Chop the garlic with a sharp knife so as not to lose the juice
- Heat up the oil.
Oil choose premium, the taste will largely depend on it hehe
- Pour dry red pepper into hot oil and leave for 3 minutes. At this time, mix onion, garlic, carrots and spices with slices of pike perch. Pour over fish and vegetables hot oil and stir. Cover and leave for 30-40 minutes.
Choose freshly ground red peppers for heh to give the dish the necessary spiciness
- After the specified time, serve heh from pike perch to the table.
By the way, from some waste when cutting pike perch (head, spine, tail), an excellent light fish broth is obtained. It can be used to make sauce or soup.
Video: pike perch milling
Heh from carp with daikon and sesame
This recipe uses daikon instead of carrots. The root crop gives the dish an original taste.
Ingredients:
- 1 kg carp fillet;
- 1 daikon;
- 5 cloves of garlic;
- 3 onions;
- 2 tbsp. l. vinegar essence;
- 100 ml of vegetable oil;
- 1/2 tsp coriander;
- 1/2 tsp Chile;
- 1 tsp salt;
- 1 st. l. sesame.
Step by step recipe:
- Divide the carp.
Cut the carp fillet into thin slices, mix it with onions and pour vinegar into the mixture.Do not replace sesame seeds with another ingredient in this recipe, because it is sesame seeds that give the dish a special taste.
- Hold the finished heh in the cold for 3-4 hours, and then serve it on the table.
Video: original Korean snack from Natalia Kim
Heh from fish I started cooking recently. For a long time, I was skeptical about eating raw fish. However, after reading the Korean appetizer recipes more carefully, I found that the fish in the hye is not raw at all. The use of vinegar and a hot marinade based on oil and spices is a sufficient treatment for the product. As a result of cooking, a marinated fish, saturated with spices, is obtained. It is good to make such an appetizer in advance for the festive table, since heh requires some time to prepare it. Important advice: I recommend not to drain the juice released during the pickling of fish. It harmonizes perfectly with a hot oil marinade.
By following the simple rules for cooking hehe from fish, you can cook fragrant and healthy dish. Do not forget that you should not abuse the Korean snack, as it contains a large number of spices.
There are many varieties of this dish. Koreans prepare heh from meat, fish, poultry, mushrooms, vegetables, etc. Yesterday we had grandma's birthday, and one of the dishes on our festive table was hee from beef tongue. As the old Russian saying goes, the tongue is without bones. In our case, this fact is an indisputable advantage that makes the process of preparing (and eating) a dish a pleasure. Under certain conditions, this dish cooks very quickly, which I will share today.
How to cook a tongue heh recipe:
Ingredients for the tongue hee recipe:
2 kg beef tongues
5 pieces. avg. onion
½ bunch green onion
1 PC. bell pepper (red, yellow, green)
2 bunches fresh cilantro
2 tbsp. l. vinegar
red pepper, paprika, salt to taste
1 PC. carrot
1 tsp sugar
5 teeth garlic
80 gr. vegetable oil
pinch of yanimi (umami)
1 tsp coriander
1 tsp sesame seeds.
2 tbsp. l. soy sauce
Dishes with fish
How to cook Korean-style fish Hye at home. Recipe with step by step photos and video instructions. Cook fast and enjoy. Enjoy!
1 hour
115.6 kcal
4/5 (9)
Heh - the famous Korean salad from raw fish, which in this country is loved and cooked in every home.
For some, this recipe may not seem tasty at all, but we assure you that it is worth a single try. well cooked heh, and you will not forget this taste, and your daily menu will be replenished with another wonderful recipe.
We will tell you both about the classic recipe for cooking, and about its simplified version.
What you need to know before cooking
Kitchen appliances: frying pan, stove, Korean grater, cutting board, deep bowl or pan.
Ingredients:Tips for choosing fish for this dish
- To prepare this Korean salad best to use sea fish, although from freshwater fish heh will turn out delicious and unique in its own way. Ideally, the fish should be fresh, but if it was not possible to get a live fish, then a frozen one will do.
- In any case, heh differs from other raw fish dishes in that this salad contains vinegar, which marinates the fish well and also kills many unwanted microorganisms. Thanks to vinegar, there will be no trace of the specific smell of raw fish.
- What kind of fish should be used to make the right heh? First of all, choose small-boned fish, trout, mullet, pike perch are very good. In general, the recipe is quite democratic. Thanks to this, he can be made from the most different fish both from red and white, from river and from sea: hake, pelengas, bream, grass carp, salmon, chum salmon, catfish and cheese, carp, burbot, grayling and rudd, most importantly it must be fresh, and it must be properly marinated . And, of course, you need the right seasoning.
Cooking sequence
- The first step is to prepare the fish. If you use a whole fish, then clean it from scales, cut off the tail, head, all fins, put them in a separate container. Do not rush to throw it all away, you can make a wonderful broth from these fish waste, which can be used in other recipes.
- Carefully cut the fillet on both sides, be sure to take care of sharpening the knives, because the success of this manipulation depends on this factor. skin with fish fillet no need to shoot! During pickling, it will become very soft. Also, the skin must be preserved so that the fillet, when it softens, does not turn into porridge in the finished salad.
- Cut the fillet into thin slices about two centimeters long and one centimeter wide. These are approximate sizes, it is best to focus on the transparency of the fish pieces, they should be slightly transparent, this will allow them to marinate well and soak in the taste of spices.
- Sliced fillet slices need to be slightly dried, to speed up this process, you can use paper towels.
- We put the sliced \u200b\u200bin slices in a glass or enamelware and fill with vinegar. Mix well and leave to marinate for about 2-3 hours in the refrigerator, and best of all overnight. It is necessary that the vinegar is absorbed and the fish gives juice.
- Well, while our fish is marinating, there is time to do vegetables. We clean the onion from the husk and cut it into half rings on a cutting board.
- We clean the top layer from carrots, which may contain earthy residues. We rub the carrots on a Korean coarse grater. In this form, it is better saturated with all the spices, and the finished salad will acquire even more taste and aroma.
- We take out the marinated fish from the refrigerator and drain all the juice that has stood out from it. You can additionally squeeze the fillet pieces in order to squeeze out some more juice from them.
- We shift the fillet into a bowl, where our traditional Korean salad will be prepared.
- We spread chopped onions on top of the fish, as well as carrots. Season the almost ready salad with ground black pepper, coriander, sugar and salt. For now, don't stir.
- We peel the garlic cloves from the husk and push them through the garlic press. Or you can cut it into small pieces with a knife.
- We put the pan on a strong fire, wait until the oil is hot enough. As soon as it starts to shoot, it's time to throw some red pepper into the pan and immediately remove from heat. This is done in order to enhance the smell and taste of pepper, and to make the oil fragrant.
- Pour all the other ingredients with hot oil and pepper and leave to soak for a few minutes.
- We mix all the ingredients well and after 15 minutes you can enjoy the wonderful taste of this salad.
video recipe
As you can see, preparing this salad is not difficult. Korean cuisine stands out for its particular hotness and spiciness of many dishes, but this recipe we tried to make it more acceptable in terms of spices for our country.
Simplified pike fish recipe
Time for preparing: 45 to 60 minutes.
Servings: 2.
Kitchen appliances: deep container, Korean grater, cutting board, stove, frying pan.
Ingredients:
- a teaspoon of black ground pepper;
- a teaspoon of red hot pepper;
- refined vegetable oil;
- cold water;
- salt.
- 300 g pike fillet;
- 2 large carrots;
- 2 bulbs of onions;
- 5 tablespoons of 9% vinegar;
Cooking sequence:
- You need to prepare the fish. Carefully cut the fillet on both sides, then cut it into slices or cubes.
- We spread the chopped fish in a glass or enamel bowl, then pour 9% vinegar and leave to marinate for about 2-3 hours, and best of all overnight.
- While the fish is marinating, you can do the vegetables. We clean the onion from the husk and cut into half rings on a cutting board.
- We clean the top layer from carrots, which may contain earth residues, after which we rub the carrots on a large Korean grater.
- We put the pan on a high fire and fill its bottom with vegetable oil. We are waiting for the characteristic squashing and crackling, which indicates a sufficient heat of the pan. Throw the onions and carrots into the pan and lightly fry the vegetables. Do not fry too much, it is enough to achieve transparency from the onion, after which you can remove the pan from the heat.
- Add red and black to onions and carrots ground peppers. Salt to taste.
- We take out the marinated fish from the refrigerator. We drain the juice that she let out during the pickling, it is advisable to slightly squeeze the fillet slices in order to squeeze out some more juice from them.
- We spread the frying in the fish and mix everything well. Don't forget to taste for salt and pepper, there's still a chance to adjust the amount of spices.
- We give already ready salad brew for another 30 minutes, after which it can be served.
You may also be interested in the recipe
Today we will cook one of the dishes of the national Korean cuisine – .
Khe is prepared from almost any fish: pike, pike perch, herring, silver carp, carp, carp, mackerel, grass carp, etc.
In any case, this dish is very tasty, the main thing is that the fish is as fresh as possible.
LIST OF INGREDIENTS
- 1 kg. fish fillet
- 2 tbsp vinegar essence 70%
- 1 tbsp salt
- 3-4 bulbs
- 1/2 - 1 head of garlic
- 100 gr. vegetable oil
- 2 tbsp soy sauce
- 1 tsp ground coriander
- 1 tsp seasonings for fish
- 1 tsp sweet paprika
- 1/2 tsp red hot pepper
Korean fish heh, how to cook heh at home - STEP-BY-STEP RECIPE
First you need to clean the fresh fish, gut it, remove the head, fins and separate the fillet from the costal bones.
You can use fillets with or without skin.
Cut the fillet lengthwise into 2 parts and cut the thicker part into slices, no more than half a centimeter thick.
During cutting, small bones, contained in the thick part of the fillet, will be cut, and under the influence acetic acid softened and will not be felt, so they can not be removed.
The second, thinner part of the fish fillet, cut into 1 cm thick sticks.
Thus, we cut all the fish and transfer it to a large bowl, where we will marinate it.
For these purposes, use any non-oxidizing container.
Pour salt into the fish and add vinegar essence.
We mix everything thoroughly, and literally before our eyes the fish becomes lighter.
We cover it with a lid, press it lightly so that it starts up the juice, and set it aside for half an hour.
In the meantime, while the fish is marinating, cut the onion into large strips, pour half of which into one bowl, and half into another.
Grind the garlic through a press or in any way convenient for you.
Half an hour later, the fish started up the juice, you can drain it, but I'll leave it.
Mix it again, put chopped garlic and half the chopped onion on the fish.
Mix the vegetables with the fish, press lightly, cover with a lid and set aside for another 30 minutes.
In the meantime, we go to the stove to prepare a spicy dressing for Hye.
We put the pan on the stove, add vegetable oil, heat it well and add the onion.
Fry it until it starts to brown slightly.
Put the red in the pan hot peppers can be used both fresh and dried.
Pour ground coriander, sweet paprika and any seasoning for fish.
Turn off the stove, mix everything thoroughly and leave the pan for 5 minutes so that the oil cools slightly.
During this time, hot oil will absorb the entire bouquet of flavors of spices and spices.
To enhance the taste at this stage, you can add 1 tsp. monosodium glutamate, but this is optional, I will not add.
We cover the bowl with a lid and send it to the refrigerator overnight, during which time the fish will infuse, and all the pieces will be saturated with marinade.
The next day, we take the fish out of the refrigerator, it has marinated well and is completely ready to eat!
Transfer Heh to a serving plate and serve.
You can serve this dish with a slice of lemon, sprinkled with cilantro or parsley.
Despite the fact that Heh from fish is a lean dish, it is very appetizing, juicy, moderately spicy, spicy, incredibly tasty and fragrant.
I wish everyone Bon appetit!
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Heh from fish in Korean, how to cook heh at home - VIDEO-RECIPE
Heh from fish in Korean, how to cook heh at home - PHOTO
