HE Fish Recipe Classic

Korean dishes differ from the European time-consuming preparation process, a variety of ingredients and sharpness. The recipes of Korean dishes. Domestic chefs adapted to our kitchen, they are increasingly used in their menu lovers of non-traditional cuisine. Today we will be happy to share the delicious and original recipes of HE fish.

1

Minttai Hee - North Korean

The recipe for North Korean fish XE eliminates the heat treatment, the use of vinegar and any liquid, only its own fish.

Fish selection:

Koreans for cooking hehe fish use polytai and mackerel. Today there is a large selection of fish in the store and on the market on only sea, but also river. Almost any fish, the main thing with a smaller bone, is suitable for the preparation of fish salad. Fish choose carefully, the carcass must be as much as possible, have a good shape.

For the preparation of Hee by North Korean, it is necessary to have:

• 3 kg of large pollock or mackerel
• sodium gluconate
• bitter red pepper
• seasoning for seafood (Koreans seasoning do not add)
• salt and Sugar.

Cooking:

First of all, carefully prepare the fish: wrapped, cleaning from scales and mine so that the latter water is transparent. We give water to drain and dry with a paper or linen towel.

We make a dry marinade refueling:

• bitter red pepper 21 teaspoon for 3 kg of large Maltah, like an antiseptic (in the Korean pepper recipes are used several times more)
• salt and sugar 3 tbsp. Spoon
• seasoning and gluconate sodium pinch (to improve taste)

Cleaning the fish from the bones, cut into pieces of 1.5 - 2 cm and wear well in the marinade. Tightly fit the ranks in the dishes, each piece of fish crimp, squeezing juice.

We leave to pickle in the refrigerator for 2 days. Recommended to serve hot rice.

2

HE Fish from herring

Instead of herring (on this recipe), it is desirable for a sabotage salad in HE, it is desirable that there are no small bones in it.

Fish selection:

The herring is a popular and favorite fish, let's try to diversify the everyday and festive menu Korean fish salad He from herring. Choose a large and fatty carcass, then the fish will be particularly tasty.

To prepare he from the herring, you must have:

• three herds (2 or 2.5 kg)
• onions (violet head, two ordinary)
• garlic 3 heads
• 1 tbsp. Spoon sugar
• acetic essence (can vinegar)
• fresh cucumber
• sweet Bulgarian pepper 3 pcs. different colors
• full cabinet of vegetable oil
• korean or Chinese soy sauce
• bitter pepper (red, black)
• green Bow or Leek - Spend

Cooking:

1. Selenge cleaned, cut along the spine and separate fillets from bones.
2. Halves of herrings, folded together and cut the formation, 21 cm width.
3. Well, if you have a acetic essence 70%, for the marinade is enough 3 st. Spoons of essence and 8 spoons of water. If 9% vinegar, we take at the rate of 1: 7. Fill fish and leave to pickle, somewhere for an hour, it is impossible to reap, the taste of the fish will disappear, but only vinegar will remain.
4. Cut all the vegetables, add pepper and sugar to them.
5. With pickled fish, we drain the vinegar, and refuel the vegetable oil strongly hot on the pan.
6. After the oil cools, we enter vegetables to the fish, and at the end of the soy sauce 8 st. Spoons, it is solid enough, so the fish salad can not be shed.

4

HE Fish

Who was on the famous Odessa bridge, in rich fish ranks, it was possible that I had tried, I bought or received advice, how to make a mill in marinade with carrots. Only unlikely, some of Odessans know that such a dish has a Korean origin and is called a Tolstolobik Hehe.

Choice of fish:

Tolstolobic can be replaced with a pike, carp or pike perch. For the preparation of fish hee, a large one is selected - more than 3-4 kg of a tolstock, "thaws" with a tail will not fit, they do not have a layer of subcutaneous fat and this will affect the taste of dishes. Ask to you, experienced fish traders, separated a carcass on the ridge, fillet, and removed the skin (you can not remove).

To prepare he from a crowded need to have:

• 2 kg of fillet of a thick-carp (you can pike or pike)
• 4 Large bulbs, it is better to take a salad bow
• full cabinet of vegetable oil
• 2 Middle Carrots
• vinegar to taste (somewhere half a compartment)
• seasonings (coriander, fragrant and black peas pepper, bay leaf)
• 2 tbsp. Salt spoon and 1 tbsp. Spoon sugar

Cooking:

1. On a large cutting board, we will decompose the fillet of the Tolstolobik
2. Neatly apply strips across a carcass with thin pieces if the fish is large divide them into small squares
3. Cut the onion with rings and rub the carrot on the grater, we put in a bowl, poured with vinegar, vegetable oil, add seasonings
4. In the finished marinade, they immerse the pieces of a thick carp and mix. Fish meat becomes white.
5. On the remaining oil pass carrots and add coriander
6. We leave for a day in the refrigerator, you can eat before, but it is better if the fish is likely to the aroma of the seasoning and wakes well.

Korean fish salads Heh many options (by the way, there are meat and vegetable salads hehe). If you wish to diversify your kitchen with sharp and spicy Korean salads from fish, try, they will become a welcome and favorite dish on your desk.