Korean fish recipe with carrots

Heh from pike perch with beets

It’s not at all difficult to give fish a touch of Russian cuisine. For example, hye with beets is an unusual interpretation of a Korean appetizer, visually evoking memories of herring salad under a fur coat. You can get an unusual red fish if you add raw beets, grated into small strips, to the fish pieces along with carrots and onions.

You can pre-simmer the vegetables in a frying pan - this will partially change the taste and texture, but many people like this variation even more than the traditional one.

Heh is a spicy fish in Korean. Heh from zander, pike.

Recipe 1

Clean the fish (pike perch, pike or carp) from scales, entrails and bones (or take ready-made fillets). Cut the fillet into thin strips, place in a wide-bottomed bowl in a 2 cm thick layer and pour over 70% vinegar. Without stirring, cover with a lid and leave for 10-15 minutes. Cut the onion into strips, peel the garlic and heat the oil to a boil. After opening the fish (it should turn white), place chopped onion on one half, sprinkle with red hot pepper and pour over hot oil. Sprinkle the other half with ground black pepper, ground coriander and squeeze out the garlic. Mix everything, pour over soy sauce. Stir again and leave for 20 minutes.

Recipe 2

Ingredients: 1 kg of herring - preferable (although you can use other fish: halibut, salmon - sockeye salmon, chinook salmon, coho salmon, chum salmon; scallop, cod or pollock are also suitable), 1 kg of carrots (you can use daikon radish or carrots and radish ), 200 g table vinegar, 20 g soy sauce, 1 pc. onions, 10 g garlic, red hot pepper to taste, 10 g vegetable oil, 1 g sesame seeds, 30 g sugar, salt to taste.

Preparation: Cut the fish fillet, skinned and boned, into strips 5 cm long, 0.5 cm thick (scallop into slices). Place in an enamel bowl, pour vinegar and stir. Leave in this form for 20-30 minutes. Meanwhile, cut carrots or radishes or a mixture of both into thin strips and lightly salt. Then place the fish on a sieve and let it drain. Mix fish with vegetables with the addition of salt, thinly sliced onion, garlic, crushed sesame seeds, and sugar. You can also add vinegar to taste.

Recipe 3

To prepare heh, the fish must be large and, preferably, a predatory species. It could be pike, pike perch, trout. But you can make heh from silver carp, carp, and catfish. The fish must be fresh.

We took pike perch weighing 4 kg, onions - 0.5 kg, carrots - 0.5 kg, salt, black and red pepper (but you can use any of your favorite seasonings), a clove of garlic, vinegar, vegetable oil (olive).

Clean the fish from scales, gut it, wash it. After making an incision along the upper edge of the back, remove the skin, since large fish have tough skin. Once the skin is removed, you need to carefully separate the flesh from the bones. Cut the fillet into pieces; the smaller the pieces, the faster the fish will marinate. Grate the carrots, cut the onion into half rings and combine everything. Salt the fish and onions with carrots and pepper with black pepper, mix well. Pour 4% vinegar over fish and carrots and onions; if you like it spicier, you can increase the concentration of vinegar. Leave to marinate overnight. In the morning, drain all excess liquid from the fish and carrots. Combine everything and mix thoroughly. Finely chop a clove of garlic and pour into the center of the dish with the fish. 0.5 tbsp. Heat sunflower oil in a frying pan until smoking appears and pour in 0.5 tsp. red pepper (if you like it hotter, add more). When the oil boils, pour it into the fish in the center on the garlic, and then over the entire surface. Stir the fish and let cool. Boil the potatoes, set the table and invite them to the table.

Heh from pike perch

To prepare Heh, we need pike perch, or rather pike perch fillet. Finely chop the pike perch fillet, add salt, then marinate in vinegar. For a 700-gram pike-perch fillet, use 1 tbsp. a spoonful of vinegar essence (exactly the essence to make the fish turn white). Let the fish marinate for 2 hours. Now take the onions, lightly fry them in a frying pan until transparent and set them to cool. Take fresh cucumbers and cut them into pieces comparable in size to pieces of fish. Salt the chopped cucumbers and set aside for 1 hour. After the fish has been marinated, squeeze it thoroughly to remove excess vinegar. Squeeze the previously prepared cucumbers, then combine the fish, cucumbers and fried chilled onions. Mix it all, then add finely chopped cilantro, season the resulting dish with red and black pepper, crushed garlic and soy sauce. Mix thoroughly and, in principle, you can eat. But it’s better to be patient and let the dish sit for a while to soak and infuse. The ratio of fish, onion and cucumber is according to personal preference. I did it in approximately equal parts. For my taste, an amazing snack with vodka. Bon appetit!

Heh from pike perch

Pike perch heh is a hot, spicy appetizer that is suitable for any holiday table; pike perch is prepared quickly, simply, from available products. And if you are a connoisseur of Korean cuisine and simply a thrill-seeker, this is the place for you! Today we will prepare heh from pike perch.

In order to prepare heh from pike perch, you need the pike perch itself. Choose fish without visible blemishes, with thick skin and bright red gills, which indicates the unconditional freshness of the fish. pike perch is prepared without heat treatment of the fish, so all these precautions will not be unnecessary.

The fish for heh should not be cut too large and marinated for a long time. In this matter, it is better to be “overcautious” than “too careful,” as they say. Otherwise, the process of preparing heh from pike perch is not too different from the Korean salads we are all familiar with. Buy the freshest spices, the sweetest carrots, the juiciest onions - and go ahead!

Heh from pike perch (classic of the genre)

Ingredients:

500 g pike perch fillet, 2 carrots, 2 onions, 1 tbsp. 70% vinegar, 1 tbsp. coarse salt, 100 ml vegetable oil, 1 tsp. with a heap of ground coriander, 1 tsp. without a hill of ground black pepper, ½ tsp. ground red pepper.

Preparation:

Separate the pike perch fillet from the bones, remove the skin and cut into cubes about 1 cm thick. Place in a bowl, pour in vinegar and mix well. Leave for 30-50 minutes, the fish pieces should turn white. Meanwhile, grate the carrots on a Korean salad grater and cut the onion into quarter rings. Stir the fish, place a layer of onion on top of it, and a layer of carrots on top. Sprinkle the food with a mixture of pepper, salt and coriander. Heat vegetable oil in a separate bowl and pour it onto the carrots. Immediately mix the ingredients in a bowl and leave to infuse in the refrigerator for 24 hours.

That's the whole recipe! Before serving, add pepper to taste, if necessary. It depends on the preferences of the eaters.

Heh from pike perch with vegetables

Ingredients:

1 kg pike perch fillet, 3-4 onions, 1-2 carrots, 1 fresh cucumber, 4 tbsp. 70% vinegar, 2 cloves of garlic, 100 ml of vegetable oil, salt, ground red pepper, ground coriander, spices for fish - to taste (there should be a lot of them, about 1 tbsp in total).

Preparation:

Cut the fillet into thin slices, add salt, add garlic, passed through a press, pour in 2 tbsp. vinegar and stir. Leave to marinate for two hours to a day (in the refrigerator). Grate the carrots for Korean salads. Add carrots to the fish, add red pepper, coriander, spices, pour in the remaining vinegar, mix well and leave for one and a half to two hours. Cut the onion into thin half rings and fry in vegetable oil until golden brown. As soon as the onion is ready, place it along with the boiling oil in a bowl with the fish, stir, cool, add the cucumber cut into thin strips and leave for another hour.

What’s great about the heh recipe is the ability to marinate not only pike perch, but also almost any fish, both river and sea. The main thing is that there are not many seeds in it.

Heh from pike perch (with pre-salting)

Ingredients:

4 pike perch fillets (two medium-sized fish), 1 carrot, 1-2 onions, 2 cloves of garlic, 6% vinegar, soy sauce, ground black pepper, ground red pepper, ground paprika, ground coriander, coarse salt, sugar, herbs – to taste, 100 ml vegetable oil.

Preparation:

Separate the fillet from the skin, remove large bones, cut into thin strips. Place the fillet pieces in a bowl and cover with coarse non-iodized salt; you can add more salt, don’t be afraid not to over-salt. Stir and leave for 30 minutes in the refrigerator, let it salt well and become dense. Then rinse the fish thoroughly in a colander under running cold water. Place the fish back in the bowl, add vinegar until it completely covers the entire fish, and put it back in the refrigerator for 40 minutes. After marinating, drain the vinegar. Squeeze garlic into a bowl with pieces of fish, add pepper, coriander, ground paprika, pour in a little soy sauce, add onions and carrots, herbs, mix thoroughly. Add spices according to your taste and desire. Pour hot vegetable oil over the food and stir again. Place in the refrigerator for a couple of hours.

Pike perch heh with soy sauce

Ingredients:

500 g pike perch fillet, 2 carrots, 4 onions, 2 cloves of garlic, 1 bell pepper, 1 tbsp. 70% vinegar, 1 tsp. soy sauce (or to taste), spices (ground coriander, ground black and red pepper), sugar - to taste.

Preparation:

Cut the pike perch fillet into thin strips, mix with vinegar and leave to marinate for up to a day (if you are not sure about the quality of the fish). Grate the carrots for Korean salads or cut them lengthwise into thin strips and fry in vegetable oil until soft. Salt the carrots to taste and place a layer on the fish. Cut the sweet pepper into thin strips and place in the next layer on the carrots. Cut the onion into half rings and place on the pepper. Sprinkle the vegetables with spices and sugar and soy sauce, stir and place the bowl in the refrigerator for a day.

Pike perch khe with onions and herbs

Ingredients:

2 medium-sized pike perch carcasses, ½ bunch of green onions, 2-3 sprigs of parsley, 2-3 sprigs of cilantro (optional and to taste), 2 onions, 2 cloves of garlic, 70% vinegar, soy sauce, vegetable oil, bay leaf, chili pepper (can be dried), salt (regular or Adyghe, with seasonings), ground black pepper, ground red pepper, coriander - to taste.

Preparation:

Fillet the fish and cut it into thin translucent slices. This is necessary so that the fillet marinates faster. Place the fish pieces in a bowl, sprinkle with spices and pour vinegar (about 15-20 ml). Vinegar can be replaced with lemon juice, just squeeze a couple of lemons into a bowl with fish. Pour vegetable oil over the fish, stir and leave to marinate. Meanwhile, chop the greens and onions. Stir the fish again, take a bay leaf (a couple of pieces), chili pepper to taste, place them on the bottom of a glass bowl and place the fish on top. Flatten and add regular or Adyghe salt. Place herbs and onions on the fish, pour over soy sauce and sprinkle with chopped garlic. Chop the garlic, quite coarsely. Pour vegetable oil over the food in a bowl, add more vinegar, press lightly with your hands so that the oil and vinegar come out on the surface, and put the bowl in the refrigerator for an hour and a half. Readiness is determined by the appearance of the fish pieces - they should turn white.

As you can see, there is nothing complicated in this dish. Start with the simplest recipes, feel the whole process, determine the ideal balance of spices for yourself... The main condition is that the fish must be thoroughly marinated. So don't rush, even if the aroma drives you crazy. It’s better to let the pike perch be sure to reach readiness, let it marinate for a day or even two. And then the joy and pleasure of a great Korean dish will be your reward!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

How to deliciously cook heh from pike perch

Fish heh is not only very tasty, but also a visually beautiful dish. It is distinguished by its piquancy and rich aroma. How to cook heh from pike perch? You can use the step-by-step recipes below with a detailed description of the cooking process. The most delicious dish comes out if the basis is predatory fish, so pike perch is the ideal solution. Your loved ones will not remain indifferent to the juicy, aromatic, piquant fish flesh, generously flavored with spices. It is only important to follow the sequence of preparing heh from pike perch.

With carrots - Korean style

Korean-style fish and carrot khe is an excellent salad and appetizer for a festive table. Thanks to its piquancy, this dish adds bright notes and enriches any meal. The recipe is different from all the others, because here the oil is heated and mixed with the fish. As a result, the dish turns out even juicier, softer, and the spices reveal their aroma and taste more fully. Required ingredients:

pike perch fillet – 2 kg;
vegetable oil – 150 ml;
onions – 5 pcs.;
carrots – 3 pcs.;
vinegar essence 70% - 3 tbsp. l.;
ground red and black pepper, salt - to taste.

Step-by-step process for preparing heh from pike perch:

We wash the fish fillet, dry it, and cut it into thin strips, like noodles. Transfer to an enamel container and add three tablespoons of vinegar. Stir, cover and leave for twenty minutes.
Peel the onion and cut into thin half rings. Remove the peel from the carrots and chop the vegetable on a grater.
Place onions and carrots on top of the fish and add heaps of spices. The topmost one should be ground red pepper.
Heat the oil until you see light smoke coming out. Carefully pour over the spices.
After a couple of minutes, stir. Leave in the refrigerator for 6 hours.

Marinated fish salad with vegetables

By preparing pike perch according to this version of the recipe, you will get a very satisfying, rich and rich dish. Here the fish is combined with a variety of vegetables, which additionally saturate it with juices, making it very tender and soft. Required components:

pike perch fillet – 1 kg;
onions – 3 pcs.;
vinegar 70% - 4 tbsp. l.;
carrots – 1 pc.;
garlic – 2 cloves;
cucumber – 1 pc.;
vegetable oil – 100 ml;
ground red pepper, salt, coriander, fish seasoning - to taste.

Step-by-step instructions on how to prepare heh from pike perch:

We thoroughly wash the fish fillets and dry them with paper towels. Cut into strips 1 cm thick. Salt, mix in a bowl with crushed garlic, two tablespoons of vinegar. Mix and leave for an hour and a half in the refrigerator. You can increase the marinating time to a day if you doubt the quality of the fish.
Grind the carrots on a grater and mix with the fish. Season with red pepper, spices, coriander. Pour in the remaining vinegar. Mix thoroughly and leave for an hour and a half.
After the fish fillet is ready, squeeze out the excess juice. Cut the onion into thin half rings and fry in oil. Cut the cucumber into strips. Mix vegetables with fish. Drizzle with a little oil, leave for an hour and serve.

Heh fish fillet with onion and soy sauce

In this culinary recipe for fish heh, the product does not undergo heat treatment. If you doubt the quality of seafood, marinate it for at least a day. In addition to pike perch, you can use pelengas, mullet, trout, pink salmon, pike, mackerel, sockeye salmon, catfish, carp, salmon, tuna or pollock. The following spices are used for fish heh: black pepper, hot pepper, allspice, coriander. On supermarket shelves you can see special aromatic mixtures intended specifically for this dish. Required components:

500 g pike perch fillet;
carrots – 2 pcs.;
onions – 4 pcs.;
garlic – 2 cloves;
sweet pepper – 1 pc.;
vinegar essence - 1 tbsp. l.;
soy sauce - to taste;
greens - to taste;
sugar - to taste;
spices.

Step-by-step recipe for pike perch heh in Korean:

We wash the fish fillet with water, dry it with paper napkins, and cut it into thin strips, the thickness of which does not exceed a centimeter. Pour vinegar over the fish and leave for half an hour.
Cut the carrots into thin long strips and fry in oil until soft. Salt to taste and place on top of the fish.
In the next layer we place sweet peppers cut into thin strips and onion half rings. Pour soy sauce, sprinkle with spices, add a little sugar. Mix, put in the refrigerator for a day.

Heh with cucumber and sweet pepper

If you add fresh or sun-dried tomatoes to this salad, the taste will be different.
Pike perch heh is a delicious appetizer in itself. By carefully adding new ingredients, you can change the taste indefinitely. Thus, similar, but new dishes appear. For example, a salad of heh with fresh cucumbers and sweet peppers.

We invite you to familiarize yourself with the Pros and cons of carrots and beets in the same garden: good and bad predecessors

For preparation you need the following ingredients:

2 fresh cucumbers;
half a bell pepper;
300 g pike perch fillet;
3 tbsp. l. vegetable oil;
100 g “Korean” carrots;
1 large onion;
15 g paprika;
2 cloves of garlic;
½ bunch of parsley;
5 g sesame;
1 tsp. vinegar essence;
2 dec. l. soy vinegar;
1 tsp. without a hill of ground coriander;
salt, pepper - to taste.

The fillet should be cut into strips, pour over the essence, add salt, and let stand for 2 hours, stirring occasionally. The parsley is chopped, the onion is cut into half rings, the cucumber and sweet pepper are cut into noodles. Season with soy sauce, oil, spices and mix. Serve immediately before the cucumbers release their juice.

Recipes for heh from pike perch at home

Heh in Korean

We fillet the fish and cut it into pieces. In a bowl, pour vinegar over the pieces. Stir and place in the refrigerator for half an hour until the pieces turn white. At this time, peel the carrots and onions. We grate the carrots, preferably one special for Korean carrots.

Onion mode into thin strips or slices. We take it out of the refrigerator. Layer onions and carrots on top. Sprinkle with salt and sugar, add spices: 1 tsp. coriander and black pepper, red hot pepper to taste.

Heat 100 g of vegetable oil over the fire. Pour in the oil and mix thoroughly. Place in the refrigerator for 2-3 hours or overnight. Let's try and enjoy the delicious dish

How to catch more fish?

Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

Bite activator. Stimulates a strong appetite in fish, attracting them even in cold water. The pheromones included in its composition are to blame. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
Correct selection of gear. Read the relevant manuals for a specific type of gear on the pages of my website.
Pheromone -based lures .

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Heh from pike perch with cucumber

Cut the carcass into pieces. Place the fish in a large bowl, salt and pepper, add 1 tsp. ground coriander. Pour vinegar with essence (30 ml each). Mix and place in the refrigerator for 4 hours.

Cut the onion into half rings and marinate in lemon juice and salt.

Cut 1 cucumber and 1 sweet red pepper into thin strips. We clean and grate a large carrot. Mix the vegetables, add salt, a little sugar, a little coriander, black and red pepper.

Take the fish out of the refrigerator and rinse under running water. Add 1 chopped onion, a few cloves of garlic. Do not stir. Heat 50 ml of vegetable oil on the stove until it crackles. Pour in oil, stir. Add pickled vegetables, fried sesame seeds. The dish is ready. Bon appetit!

A quick recipe for heh from frozen pike perch and ready-made seasonings for fish

Defrost the carcass, cut it into pieces. Pour in acetic acid and marinate for 40 minutes. Cut the onions and carrots into thin strips.

We squeeze the fish out of the acid. Place onions on top. Add salt and pepper. Add carrots and sprinkle with fish seasoning. Heat the vegetable oil and pour in the ingredients. Leave in a warm place for half an hour. Then you can try.

Heh from pike perch with daikon

In this recipe, some of the carrots are replaced with daikon.
The taste is sharper, more tart. For this dish you will need to prepare:

600 g pike perch fillet;
400 g daikon;
3-4 cloves of garlic;
2 onions;
½ tsp. ground coriander;
2 dec. l. essences%
chili pepper ½ tsp;
1 dec. l. sesame seeds;
1 tsp. salt.

Cut the fish as in previous recipes, grate the daikon or cut it into noodles, onion into half rings, finely chop the garlic. Mix fillet pieces for heh with onion and pour vinegar essence.

Put garlic, chili, salt, coriander into heated oil, warm the spices a little over low heat. Pour into fish, stir and cool. When serving, sprinkle with sesame seeds.