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Everything that is written on the Internet when searching for “Korean dish He” is a pitiful sight. Horrible frozen fish and strange spices, if you are trying Heh for the first time, can forever discourage you from cooking anything like that, and even more so, ordering such a dish in a restaurant. But I will tell you all the secrets of this incredibly tasty invention of the Korean brothers...

1. The first rule is to choose fresh fish. It is preferable to cook Heh from pike - it is softer than pike perch, pike meat is fattier and has a peculiar, fishy smell (not unpleasant)

2. To be sure of the freshness of the fish, it is enough to pay attention to two nuances. The first is the gills. They should be scarlet in color, without any discharge. If the gills are pale, you can immediately feed the fish to the seller

3. The second point you need to pay attention to is the eyes. They should shine, as if you got the girl drunk and she is ready for anything. If the eyes do not shine, are sunken and dry, feed this fish to the seller

4. Then everything is simple. We cut up the pike and don’t throw anything away. The head, tail and ridge go to the fish soup, the caviar is salted, and we’ll finish the fillet in Heh

To remove fillets just as beautifully, you don’t need to have special knives. It’s enough just to take your time and understand how the fish works. In this video, the guy does everything right (probably reads my blog:)

5. The advantage of this dish is that the fish does not need to be cleaned. Separate from the bones, remove the skin and get two pieces of fresh meat

6. That's it, the most difficult stage is over. Now you can remove the remaining bones with tweezers (you don’t have to tell your wife)

7. Pour the juice of half a lemon over the fillet and let stand for 15-20 minutes.

8. Lemon is very important for fish. It not only removes the taste of mud from meat freshwater fish, but also makes it denser. Look what pieces

9. Now all our pike looks like this

10. Another important ingredient is onion. Cut a couple of heads into half rings

11. As in kebab, we don’t need the onion itself, but its juice. We sprinkle the half rings with salt and he himself comes out to meet our fish

12. And if you season the onion with pepper and mash it a little, oh that’s it will go wherever faster

13. Mix onions with fish

14. And fill the whole thing with vinegar. You can add a teaspoon to this portion or swell the entire bottle. It doesn't matter. The fish is so tender that it will “cook” at any acidity. It's a matter of taste. I poured the meat on by eye - 100 grams, I think. At the same time, my vinegar is 9%

15. That's all for today. Do not be alarmed by the foam that appears - this means that you are doing everything correctly and the meat has begun to marinate. We put all our ugliness under oppression and in a cold place

16. In the morning it all looks like this. The meat is white, which means it is completely cooked, but delicate taste fish is preserved, we intend to strengthen and tint it. What’s most interesting is that small bones that you didn’t pull out yesterday disappear

Korean fish khe is the most suitable option. Absolutely any fish, both river and sea, is suitable for this dish. Very tasty Heh will be made from mackerel, herring, cod, mullet, catfish, silver carp, pike perch or pike. It is not necessary to remove very small bones from the fillet; the vinegar essence will make them soft during marinating. It is better if the fish is fresh and chilled. If the product has been frozen, and, as a rule, seafood arrives on our shelves frozen, you need to make sure that the product is of proper quality and expiration date.

photo recipe for red fish heh

Ingredients:

fish (coho salmon in the photo) – 300 g;
onions - 3 heads;
young garlic – ½ head;
carrots – 1 piece;
cucumber – 1 piece;
acetic acid – 2 tablespoons;
coriander – 1 tablespoon;
hot pepper– 2 tablespoons;
paprika and black pepper to taste;
salt to taste;
vegetable oil – 4 tablespoons;
sugar – 1 teaspoon;
soy sauce– 4 tablespoons.

Cooking process:

Peel the onion, wash and cut into thin half rings.

Cut the prepared carrots into thin strips (if you have a grater for Korean carrots, rub on it).

Chop the young garlic finely, without even peeling it. You can use old garlic, but clean it first.

First cut the fresh cucumber into small slices and then chop into strips.

Cut red fish (coho salmon, pink salmon or trout) into fillets, unless, of course, you immediately bought fillets in the store. Wash the fish fillet well and cut into small, uniform pieces. For He, you don’t need to remove the skin from the fish, the main thing is that there are no scales on it.

Place the fillet in a bowl and pour in vinegar essence; the acid will allow the fish protein to coagulate. Fish in vinegar no longer becomes fresh, but as if thermally processed. Top with chopped onion, carrots and cucumber.

Add salt, sugar, paprika, black pepper, hot pepper and vegetable oil. Mix everything thoroughly.

Cover the bowl with a cup or tighten cling film, then place the fish Xe in the refrigerator overnight.

The next day the snack is ready.

This recipe does not use greens, but you can add them if desired.

Marina told how to cook Heh from fish at home

Fish lovers should definitely know all kinds of recipes for dishes that can be prepared from it. These can be main treats, main courses, and snacks. But today we will look at how you can prepare heh from crucian carp. While many people can fry and bake this fish, not everyone can prepare a treat from it that came to us from Korea. But in vain, even those who don’t like this bony fish can create this dish. The thing is that when cooking crucian carp meat, all the bones are completely cleaned out, so when eating this snack, not a single bone will interfere with enjoying the wonderful taste.

Heh from crucian carp will be a delicious decoration on any table

Cooking rules

The fish khe recipe is not so difficult to repeat, the main thing is that you need to follow a few important rules. Korean cuisine has nuances that ensure cooking delicious snack. In Korea, they have long learned to make this treat and it is served in many leading restaurants. It can be prepared at home, but first, be sure to remember a few principles:

To prepare heh, it is recommended to use chilled fish. Compared to a frozen product, it retains not only its integrity, but also all its useful components.
Before cooking, fish should be cleaned and gutted. You need to clean crucian carp thoroughly; be sure to remove the scales under the fins. After cleaning the insides, do not forget to rinse the inside thoroughly to remove the black film.
It is better to remove the skin from the fish in advance, because it adds additional rigidity.
Be sure to remove the bones from the fish; to do this, you need to cut it crosswise and remove the backbone with large bones. Small seeds can be selected using tweezers.
Cut fish fillet follows with sharp knife. A sharp blade will allow you to get long and even slices.
The fish is first watered with vinegar. But since vinegar can cause crucian carp meat to become brittle, you need to mix the slices very carefully. Otherwise, instead of pieces you will end up with porridge.
Be sure to add seasonings to the appetizer, namely coriander and red pepper. It is these spices that are used in the preparation of real heh.

Before cooking, remove the skin from the carcass.

Recipe for classic heh ikh crucian carp

At home, you can use the recipe for creating a classic heh. Preparing this treat is quite simple, the main thing is to follow the rules exactly.

Well-prepared fish, marinade, spices - all this will allow you to get an excellent treat that everyone will enjoy.

For preparation you will need the following ingredients:

two kilograms of fresh crucian carp;
5 onions;
two carrot roots;
1 large spoon of table salt;
2 large spoons of vinegar;
1 small spoon of ground red pepper;
allspice - 1 teaspoon;
paprika – 10 grams;
a glass of vegetable oil.

When all the ingredients have been collected, you can start cooking. The first step is to prepare the crucian carp - they need to be cleaned on both sides of the scales, and also remove the scales under the fins. We cut open the belly and carefully remove all the insides. The head, fins and tail need to be cut off, these parts will not be required. At the end, wash the cleaned fish well under cold water.

For this dish you need to remove the bones from the fish.

Cleaned crucian carp should be cut into two parts lengthwise. Now the most important stage– removal of seeds. To begin with, you can cut out the ridge with large bones. It is not necessary to remove small seeds, but if you want to remove them too, then you will need tweezers for this process. Using tweezers, you need to remove small bones, but you still won’t be able to remove them all. The cleaned fillet is cut into small pieces.

Tips for cutting vegetables:

The onion should be peeled and washed with cold water;
You can cut the heads in different ways, but most importantly, not finely ( excellent option there will be half rings or rings);
rinse the carrots, clean off all the dirt and remove the skin;
it’s good if there is a special grater for Korean carrots, then the root vegetables can be quickly cut into long and thin strips;
If there is no special grater, then you can use a regular one with a large grate.

How to mix ingredients

After the vegetables are chopped, place the onion in the container with the fish. Season everything with two types of pepper and sprinkle with salt. Let it sit for a while. Meanwhile, put a frying pan on the fire, pour vegetable oil into it and heat it up. Pour paprika into hot oil, stir and remove from heat. Pour the oil and paprika over the fish and onions and stir.

The taste of the dish will depend on how all the ingredients are prepared and mixed.

Place carrot sticks in a container with fish, onions, and spices. Pour vinegar over all the ingredients and mix well so that the spices, oil and vinegar are distributed throughout all the ingredients. Place everything in a jar and close the lid. Place in a cool place and leave to stand overnight. After this, a simple heh with crucian carp can be served. If you follow the recipe completely, the end result is simply an excellent snack.

There is another option for preparing heh - in Korean. The recipe for this snack involves the use of soy sauce, which gives it a spicy taste. Finding this component is not that difficult. It can be purchased at almost any supermarket.

Let's consider what is needed for preparation. The recipe recommends using the following ingredients:

2-3 medium-sized crucian carp;
5 onions;
5-6 garlic cloves;
1 teaspoon coriander;
1 large spoon of red pepper;
50 ml bite;
soy sauce – 80 ml;
2 large spoons of granulated sugar;
1 large spoon of salt;
80 ml vegetable oil;
a few sprigs of fresh dill and parsley.

Heh can be cooked from crucian carp in various ways

We pre-prepare the fish in accordance with the following scheme:

crucian carp should be washed under cold water and removed from scales;
remove the scales under the fins, on the abdomen;
we clean all the giblets, rinse well to remove any remaining entrails;
cut off the head, fins, tail;
cut the crucian carp lengthwise into two parts;
cut out the ridge, remove large bones;
use tweezers to remove small bones;
You can cut off the skin on top;
cut the fillet into long slices with a sharp knife blade.

After this, peel the onions, cut the heads into thin circles, and place them in a container along with the fish. Peel the garlic cloves, cut into thin slices and add to the rest of the ingredients.

Heh should only be prepared from well-prepared carcasses.

Pour vegetable oil into a frying pan, put it on gas and heat it up. Add hot peppers to the oil and fry in it for about 3-4 minutes. Pour the vegetable oil and pepper into a container with fish, onions, and garlic. Rinse the greens, chop them into small pieces and pour into a cup.

In a small bowl, mix coriander, salt, granulated sugar. Pour soy sauce and vinegar over everything and mix thoroughly. Pour the prepared marinade over the pieces of crucian carp, onion and garlic. Stir everything well so that the marinade is completely distributed. Close the container well and put it in a cool place overnight.

The recipe allows you to get an excellent appetizer that will be an excellent addition to any main course.

It can be cooked on festive table along with other salads. The taste and aroma of this salad will be remembered for a long time. for a long time. It's all about using a marinade of spices and soy sauce. It is soy sauce that gives this dish a bright twist that makes it unusual, but at the same time incredibly tasty.

The choice of seasonings is also important, on which the final taste of the dish will depend.

If you want to make delicious khe with crucian carp at home, then when preparing it you should use the following important tips:

Properly process and prepare the fish, namely clean, gut and remove the bones. Small bones do not need to be removed, but the backbone and large bones should be removed.
The recipe for real heh recommends using spices - coriander, paprika, ground hot pepper. These components accurately convey the taste and aroma of real heh.
Carrots can be grated using a large-tooth grater or a special grater for Korean carrots. But if this is not possible, then you can chop the root vegetable into thin strips with a knife.
Ready-made heh can be served in tartlets or on skewers. These serving options will perfectly decorate the holiday table.

Whatever cooking recipe is chosen, it is imperative to follow the preparation correctly. Special attention It’s worth paying attention to preparing the fish; it needs to be well processed and cut. Heh is a flavorful appetizer, for this reason, do not skimp on spices, which will give the dish a bright taste and pleasant aroma.

You will find an option for preparing heh from crucian carp in the video:

Korean dishes differ from European dishes in the labor-intensive preparation process, many ingredients and spiciness. Recipes Korean dishes domestic chefs have adapted them to our cuisine; lovers of non-traditional cuisine are increasingly using them in their menus. Today we are happy to share delicious and original recipes Heh fish.

Pollock He - North Korean

North Korean Hye fish recipe excludes heat treatment, use vinegar and any liquid only own juice fish.

Fish selection:

Koreans use pollock and mackerel to prepare He fish. Today large selection The fish in the store and on the market are only sea, but also river. Almost any fish, most importantly with fewer bones, is suitable for making fish salad. We select the fish carefully; the carcass should be as large as possible and have a good shape.

To prepare North Korean Heh you need to have:

3 kg large pollock or mackerel
sodium gluconate
hot red pepper
seasoning for seafood (Koreans do not add seasoning)
salt and sugar

Cooking:

First of all, we carefully prepare the fish: gut it, remove scales and wash it so that the last water is clear. Let the water drain and dry with a paper or linen towel.

Making dry dressing for the marinade:

hot red pepper 21 teaspoons per 3 kg of large pollock, as an antiseptic (in the Korean recipe, pepper is used several times more)
salt and sugar 3 tbsp. spoons
seasoning and sodium gluconate pinch (to improve taste)

We clean the fish from bones, cut it into pieces of 1.5 - 2 cm and roll well in the marinade. Place tightly in rows in a bowl, squeeze each piece of fish, squeezing out the juice.

Leave to marinate in the refrigerator for 2 days. Recommended to serve with hot rice.

Heh fish from herring

Instead of herring (according to this recipe) for the Xe fish salad, you can take mackerel or other fish, preferably one that does not have small bones.

Fish selection:

Herring is a popular and beloved fish; let’s try to diversify the everyday and holiday menu with the Korean fish salad He made from herring. We choose a large and fatty carcass, then the fish will turn out especially tasty.

To prepare Khe from herring you need to have:

three herrings (2 or 2.5 kg)
onions (a head of purple, two regular)
garlic 3 heads
1 tbsp. spoon of sugar
vinegar essence (you can use vinegar)
fresh cucumber
sweet bell pepper 3 pcs. different colors
Korean or Chinese soy sauce
hot pepper (red, black)
green onions or leeks

Cooking:

Peel the herring, cut along the spine and separate the fillet from the bones.
Place the herring halves together and cut diagonally, 21 cm wide.
It’s good if you have 70% vinegar essence; 3 tbsp is enough for the marinade. spoons of essence and 8 spoons of water. If 9% vinegar, then take it at a ratio of 1:7. Pour in the fish and leave to marinate for about an hour, you can’t overdo it, the taste of the fish will disappear, and only vinegar will remain.
Chop all the vegetables, add pepper and sugar to them.
Drain the vinegar from the marinated fish and season vegetable oil very hot in a frying pan.
After the oil has cooled, add vegetables to the fish, and at the end soy sauce 8 tbsp. spoon, it is quite salty, so the fish salad does not need to be salted.

Heh fish from silver carp

Anyone who was at the famous Odessa import, in the rich fish rows, may have tried, bought or received advice on how to make silver carp in a marinade with carrots. But hardly any Odessa residents know that this dish is of Korean origin and is called silver carp He.

Fish selection:

Silver carp can be replaced with pike, carp or pike perch. To prepare Xe fish, choose a large silver carp – more than 3-4 kg; “tadpoles” with a tail are not suitable, they do not have a layer subcutaneous fat and this will affect the taste of the dish. Ask experienced fishmongers to cut the carcass into the backbone, fillet, and remove the skin (you don’t have to remove it).

To prepare Xe from silver carp you need to have:

2 kg silver carp fillet (can be pike perch or pike)
4 large onions, it is better to take salad onions
half a glass of vegetable oil
2 medium carrots
vinegar to taste (about half a glass)
seasonings (coriander, allspice and black peppercorns, bay leaf)
2 tbsp. spoon of salt and 1 tbsp. spoon of sugar

Cooking:

Place the silver carp fillet on a large cutting board.
Carefully cut the strips across the carcass into thin pieces, if the fish is large, divide them into small squares
Cut the onion into rings and grate the carrots, put them in a bowl, pour vinegar, vegetable oil, add seasonings
Dip silver carp pieces into the prepared marinade and mix. The fish meat turns white.
Saute the carrots in the remaining oil and add coriander
We leave it in the refrigerator for a day, you can eat it earlier, but it is better if the fish is saturated with the aroma of seasonings and marinated well.

There are many options for Korean fish salads (by the way, there are meat and vegetable salads Heh). If you want to diversify your kitchen with spicy and savory Korean salads from fish, try them, they will become a desired and favorite dish on your table.