Fish "hee" in Korean: preparation from pollock, mackerel, line, silver carp, herring, carp and catfish-classic and quick recipes

Korean cuisine is quite peculiar, but this does not make it less interesting. Let's get acquainted with the preparation of the “hee” salad of fish.

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Fish is a healthy and nutritious product that can be prepared in a variety of ways. The most common ways of making fish can be called the following - salting, baking and frying. However, do not limit ourselves to the usual methods for preparing this product. Today we present to your attention recipes for a delicious dish of Korean cuisine - “hee” of fish.

“Heh” from fish in Korean: Classic recipe

This recipe for the list of ingredients is as close as possible to the original, however, you can add certain products in the process of cooking, taking into account your preferences.

Filted part of the fish - 700 g
Carrots - 3 pcs.
Dining vinegar - 110 ml
Sweet onion - 2 pcs.
Garlic - 5 cloves
Sunflower oil - 60 ml
Spasisi sauce - 1 tbsp. l.
Salt - 15 g
Coriander, paprika, white pepper, black carbon fenight, oregano

You can take almost any fish for preparing this dish, however, it is better to give preference to one in which there are no or very few bones.
Also, pay attention to the fact that such a treat is mainly prepared from fresh fish, so try to buy just such a product. Clean the fish, wash it or immediately buy the finished fish fillet. Grind the product with medium pieces.
Put the fish into a glass, enameled or ceramic container and pour salt, mix the pieces so that everyone is soaked in it
Next, pour vinegar into the container and mix the fish thoroughly again. Let her marry in vinegar for at least 35 minutes.
Clean the onion and chop it: half with cubes, half half rings
Clean the garlic and chop finely.
Onions chopped with half rings, and add the garlic to the fish, mix, leave for half an hour.
Peel the carrots, and rub on carrots for carrots in Korean or on a regular coarse grater. Fair it with spices and spices indicated in the recipe, however, with the expectation that they will still be needed to prepare the gas station.
In a saucepan in preheated oil, fry the remaining bow.
Add all spices and spike sauce to the container, prepare for 5 minutes.
Put the resulting mixture in the fish, send the carrots there, mix.
Send a fish capacity to a cold place for 12 hours. This time is necessary so that the fish is saturated and become suitable for food.
Such a dish can be served with greens, soy and more acute sauces, as well as with side dish.

"He" from a polite in Korean

The pollock today is one of the most affordable products, which is why this treat is often prepared from it. It turns out “hee” from the pollock is very aromatic and juicy.

Filted part of polions - 650 g
Vinegar essence - 0.5 tbsp. l.
Carrots - 1 pc.
Sweet pepper - half pcs.
Chilli
Sweet onion - 1.5 pcs.
Lemon juice - half h. L.
Garlic - 4 cloves
Salt - 15 g
Sugar - 10 g
Vegetable oil - 100 ml
Garlic-horsepower sauce-2 tbsp. l.
Spices for the preparation of carrots in Korean, dried parsley, paprika, Mayran

Wash the fish, clean up and profiled. Grind the product with medium pieces. Keep in mind that large fish pieces marry much longer and, therefore, the cooking process in this case will take more time. Salt the fish, pour essence, lemon juice, leave for 15 minutes.
Peel the onion and cut into half rings.
Peel the garlic and rub on grater.
Send onions and garlic to a tank with a till, leave for another 25 minutes.
Peel the pepper, wash and cut with cubes.
Clean the carrots, wash. Rub it either on a special grater for carrots in Korean, or on a regular coarse grater.
Combine the carrots with sweet pepper, fill the vegetables with spices for cooking carrots in Korean.
Chile pepper finely chop it, determine its number by your taste preferences. If you want to get a more spicy dish, add more, if less acute, you can do without this ingredient. Work with spicy pepper in gloves, as its juice can burn the skin.
In a saucepan, heat the oil, add spicy pepper, sugar, garlic-horsepower sauce and a little spices to taste, wait 1 min.
Pour the fish with fragrant oil and add cooked carrots and pepper to it, mix, leave for 3 hours.
Serve with parsley, lemon and soy sauce.

"He" from mackerel in Korean

The mackerel is very useful and nutritious fish. However, it must be understood that the mackerel is fat enough, therefore the dish is greasy.

Fresh -free mackerel - 1 kg
Sweet onion - 3 pcs.
Carrot in Korean-170 g
Soy sauce - 2 tbsp. l.
Tomatoes - 2 pcs.
Dining vinegar - 80 ml
Chilli
Vegetable oil - 160 ml
Salt, sugar
Paprika, Oregano, Italian herbs, rosemary

The mackerel in our stores is sold in frozen form, so initially it will need to be defrosted. To do this, you can not use the microwave, boiling water, etc., the fish should only be thawed at room temperature or in the refrigerator. In the refrigerator, the fish will be defrosting for a long time, so if you use this method, consider this factor.
Wash the thawed fish, remove the insides, tail and head from it. Also remove large bones and a ridge out of fish. Grind the militant fish in medium pieces.
Transfer the crushed fish into a glass, enameled ceramic container, salt it, pour in vinegar and sauce.
Peel the onion and cut into half rings.
Add onions and carrots to the fish, gently mix.
Tomatoes must be cleaned. To do this, on each you need to make shallow cruciate cuts and place them in boiling water for 1 min., Then transfer to cold water, and then remove the skin. Purified tomatoes must be finely chopped.
Grind sharp pepper, do it in gloves so as not to get burns.
Heat the oil in a stewpan, add chopped tomatoes there.
After a minute, add spices and sharp pepper to the saucepan.
Pour pickled fish with hot oil with pepper and spices.
Mix the contents of the container and leave it for 5-10 hours.

"Xe" from the line in Korean

This dish has an original and very interesting taste, because in addition to the usual ingredients, cucumbers will be used for its preparation. If desired, you can remove this vegetable from the list of the right products, however, with it the snack is much tastier.

Filted part of the line - 800 g
Violet onion - 150 g
Carrots in Korean-100 g
Cucumber - 2 pcs.
Lemon juice - 1 tbsp. l.
Soy sauce - 4 tbsp. l.
Garlic - 7 cloves
Vegetable oil - 50 ml
Parsley - 1 bundle
Vinegar essence - 2.5 tbsp. l.
Salt, red pepper, paprika, Provencal herbs, fenced ground

It is best to use fresh line or at least not frozen. Rinse the finished part, cut it with long stripes or medium pieces.
Pour the vinegar essence into the container with fish, mix the pieces so that all of them should be marched properly.
After 20 minutes. Drain the liquid formed in the plate and salt the pieces. Do not forget that soy sauce is also used according to the recipe, and it is also quite salty.
Peel the onion and cut it out with long cubes.
Peel the garlic and rub on grater or grind in a blender.
Wash and chop the greens.
Wash the cucumbers and cut off with long thin strips.
Add cucumber straws, carrots, onions, soy sauce, lemon juice and greens to the fish, mix gently.
Heat the oil in the saucepan, add all the spices to it and do not forget about the burning ingredient. It can be red ground pepper or fresh chili pepper. Reduce fire under the container.
After 1 min. Add garlic, wait 30 seconds and pour the mixture into a plate with fish.
After half an hour, mix fish and vegetables, leave for another 3 hours., And then serve to the table.

“Heh” from a silver carp in Korean

As mentioned earlier, such a dish of Korean cuisine as “hee” can be prepared absolutely from different fish and a silver carp is no exception.

Using this fish to prepare such a snack, take into account that small carcasses are less suitable because they differ in more dry meat.

Filted part of a silver carp - 750 g
Sweet onion - 2 pcs.
Carrots - 2 pcs.
Lemon juice - 1.5 tsp.
Garlic - 2 cloves
Tabasco sauce - 1 tsp.
Vinegar essence - 2 tbsp. l.
Vegetable oil - 150 ml
Nutmeg, paprika, dried parsley, cardamom, oregano, carbon fencing, salt

Buy a finished part of a silver carp or a fresh large carcass. In the latter case, it will need to be filled independently. To do this, wash the fish, clean, remove the insides, head and tail. Then remove bones from fish and a ridge. Rinse and cut the fillet again with large pieces.
Put the fillet in an enameled container, salt and sprinkle with lemon juice, leave for 15 minutes.
After add vinegar essence to the fish.
Choose the onion not large, clean it and cut it with rings.
Peel the carrots, wash and rub on a coarse grater.
Peel the garlic and finely chop it or rub on a grater.
Add onions and carrots to the fish, gently mix.
In a saucepan, heat the oil, add garlic, all spices and spices to it, and fry the contents of 30 seconds.
Pour hot oil and acute sauce into a container with fish, mix the ingredients after half an hour and leave them to pickle for 10-12 hours.
Garnish the finished pieces of fish and serve to the table.

"Xe" from herring in Korean

To prepare this delicious dish, you can even use herring. This fish is available to every mistress, and it is much easier to find it in the store than many other fish species.

Fresh herring - 2 pcs.
White onions - 2 pcs.
Tomatny sauce - 2 tbsp. l.
Sunflower oil - 200 ml
Mustard in grains - 2 tbsp. l.
Chilli
Salt - 35 g
Dining vinegar - 35 ml
Cloves, black pepper, dried dill, paprika, garlic dried chopped

The lack of herring for this recipe is that it is quite bony fish and it is very difficult to choose small bones. It is also necessary to take into account the fact that it is impossible to find herring fresh in us and therefore we will have to be content with fresh -frozen products. So, defrost the fish at room temperature, remove the insides, head and tail. Next, remove the skin and ridge from the fish, and then select the small bones as much as possible. Cut each fillet into 3 parts.
Put the crushed fish into an enameled pan or a large plate and salt, also add mustard, vinegar to it.
Peel the onion and cut into half rings, add to the fish, mix.
Finely chop the pepper, however, do it without fail in gloves.
In a saucepan in preheated oil, fry spicy pepper and all spices with spices for 30 seconds. After add tomato sauce there and bring the mixture to a boil.
Pour the resulting sharp sauce to the fish and gently mix it.
Leave the fish to pickle at least 5 hours.
You can serve such a dish by shaking it with fresh green onions and dill.

"Xe" from carp in Korean

A snack prepared according to this recipe from carp is unusually tasty and very aromatic, it can be not afraid to send it to the festive table as an independent dish or as an additive to any side dish.

Carp fillet - 1 kg
Vinegar Essence - 15 ml
Sunflower oil - 55 ml
Violet onion - 2 pcs.
Lemon juice - 1 tbsp. l.
Parsley - 1 bundle
Garlic - 3 cloves
Chilli
Soy sauce - 4 tbsp. l.
Salt, coriander, paprika, ginger, Oregano, Mayran, Provencal herbs

Rinse the fish fillet, dry and grate with lemon juice, leave for 15 minutes. Lemon juice will remove the unpleasant odor that carp can have
Next, cut the fillet with not very large pieces and salt, pour in vinegar essence, sauce
Peel the onion and cut into cubes
Wash and chop parsley
Peel the garlic and rub on grater
Chile pepper finely chop. Adjust its amount to your liking, since a large amount of it can give the finished dish excessive sharpness. Also consider that even garlic and ginger will be used from acute ingredients
Sick the oil and fry the onion on it
Next, add acute pepper and garlic, all spices and spices to the stewpan, fry the ingredients for another 1 min.
After add parsley and pour the fish with the resulting mixture
Leave the fish to pickle for 5-6 hours.

"He" from pike in Korean

Pike is rightfully considered delicious fish. Cutlets are prepared from it, it is salted and fried. However, it turns out the most delicious if it is correctly marked. Such a dish is definitely worthy to be on the festive table.

Pike fillet - 1.2 kg
Carrot - 3 pcs.
Sweet onion - 2 pcs.
Vinegar essence - 20 ml
Sunflower oil - 150 ml
Chilli
Lemon juice - 1 tsp.
Seasoning for the preparation of carrots in Korean, paprika, oregano, dried parsley, rosemary, salt

To do this, you need to use fresh pike, so work hard in advance and find where you can buy such a delicacy. Wash the fish, remove the insides, head and tail. Also get rid of the skin and ridge, and after small bones.
By the way, the pike is a very bony fish, so the process of its filing is quite laborious. The smallest bones can not be removed, since during pickling they will become soft, however, be sure to remove all the big bones. Grind the finished fillet in small pieces.
Put the fish into a glass or enameled container and pour salt, wait half an hour.
Next, pour lemon juice into the container, vinegar essence or vinegar, however, in this case, double its amount. Leave the pieces to pickle for half an hour. After this time, check the fish, if the fillet has changed the color and has become more white - everything is in order, if not, give it a little more time or add a little more vinegar.
Peel the onion and cut into half rings.
Peel the carrots, wash and rub on a coarse grater.
Chile pepper finely chop, do it in gloves.
Add the onion to the fish, and pour the carrots with spices for the preparation of carrots in Korean. After half an hour, also send to the fish.
Spery the oil, add acute pepper, spices and spices to it. Pour the oil into the fish, gently mix and leave for a couple of hours.
Serve such a pike with greens and side dishes, as well as as an independent snack.

If time allows you to oil, you can not heat. In this case, after adding all the ingredients to the fish, oil is poured into it and covered with spices, and then left in the refrigerator for 10-12 hours. After this time, you can start tasting the delicacy.

"Xe" from Soma in Korean

Soma meat is no less valued than the meat of sea fish. It has a sweet taste, as well as the fact that there are practically no bones in it. It is also worth noting the nutritional value of this product - catfish meat is rich in various vitamins, trace elements and other substances useful for our body.

Soma fillet - 500 g
Sweet onion - 1 pc.
Carrot - 2 pcs.
Sweet pepper - floor pcs.
Soy sauce - 4 tbsp. l.
Dining vinegar - 4 tbsp. l.
Salt, sugar, coriander, marjoram, paprika, cinnamon
Garlic - 1 clove
Mineral water - Paul l

It is necessary to purchase a whole catfish or already filled up by it. In the first case, you will need to remove the head, fish tail, as well as its insides. After that, cut in such a way that you can easily remove the ridge. Cut the catfish fillet with medium stripes.
Peel the onion and cut into half rings.
Peel the carrots, wash and cut in circles.
Wash the sweet pepper, peel and cut with cubes.
Peel the garlic and pass through the press.
Put the fish in an enameled container, add vegetables to it.
In a separate container, combine mineral water, salt, sugar, all spices, soy sauce, garlic, vinegar.
Pour the fish with the marinade, and then put oppression.
Thus pickle fish at least 3 hours.
Next, drain the marinade, wait until all the liquid is draining from the fish, and serve pieces of catfish with lemon and soy sauce.

If you want to make the fish more sharp, add red ground pepper, Tabasco sauce or more garlic.

“Heh” from fish in Korean: Fast recipe

This option is great for those who do not like or for some reason cannot stand at the stove for a long time. To taste, the dish turns out to be no worse than other delicacies prepared in a more time -consuming way.

Red fish fillet - Paul kg
Carrot - 3 pcs.
Sweet onion - 2 pcs.
Garlic - 2 cloves
Soy sauce - 3 tbsp. l.
Dining vinegar - 3 tbsp. l.
Cins - 1 bundle
Olive oil - 150 ml
Salt, sugar, red ground, oregano, basil, mint, carbon fencing, coriander

Wash the red fish fillet, dry and cut into medium pieces.
Cook for 10 minutes. Steam or weld for 5 minutes.
Peel the carrots, wash and rub on a grater.
Peel the onion and cut into small cubes.
Peel the garlic and pass through the press.
Wash and chop the cilantro. It is also possible to use fresh dill and parsley. If desired, you can add a little fresh basil and mint to the dish, with these herbs the taste of goodies will become even more interesting.
Carrots, onions, vinegar, soy sauce add to the fish.
In the saucepan, heel the oil heavily, add all spices and spices, salt, sugar to it, add garlic, greens after half a minute.
Pour the hot aromatic oil into the fish and carefully mix all the ingredients.
Let the fish stand for 15 minutes. And proceed to tasting.
If desired, you can not boil fish. In this case, simply wash it, slightly suck it and let stand for 10 minutes. Next, apply according to the above instructions.
It turns out such a snack is very fragrant and tender.

“Hey” is a universal dish, which, if desired, can be made from completely different fish. Do not be afraid to experiment and add different spices, spices and grass to the dish. It is only important to remember that this treat must be marinated in order to exclude unpleasant consequences after its use. The exception is a fish that lends itself to thoroughly heat treatment, and after it is used to prepare “hee”.