He is a dish of Korean cuisine, which is known in our country. If you are a fan of spicy, spicy food, but have never tried it, this omission should be corrected. By master classes and video lessons from YouTube, posted below, you will learn how to cook he from a pike perch. For fans of a rich and bright taste, this is the best food. You can use fish, meat, poultry in he, use it on weekdays or on a holiday. However, not everyone will appreciate this dish because of its sharpness, so do not go too far with this snack.
How delicious to cook hed from pike perch
He from fish is not only very tasty, but also externally beautiful dish. It is piquant and rich in flavor. How to cook he from pikeperch? You can use the following step-by-step recipes with a detailed description of the cooking process. The most delicious dish comes out if the basis is predatory fish species, so pikeperch is the ideal solution. Your relatives and relatives will not remain indifferent to the juicy, fragrant, piquant flesh of
With carrots - in Korean
He from fish with carrots in Korean - excellent salad, appetizer for a festive table. This dish, thanks to its piquancy, brings bright notes, enriches any meal. The recipe is different from all the others, because the oil is heated and mixed with fish. As a result, the dish turns out to be even more juicy, soft, and the spices more fully reveal their aroma and taste. Required Ingredients:
- pike perch fillet - 2 kg;
- vegetable oil - 150 ml;
- onion - 5 pieces;
- carrots - 3 pieces;
- acetic essence 70% - 3 tbsp. L.;
- red, black ground pepper, salt - to taste.
Step-by-step process of preparation of pike perch:
- Fish fillet is washed, dried, cut into thin strips, like noodles. Transfer it into an enameled container, pour three tablespoons of vinegar. Stir, cover and leave for twenty minutes.
- We clean the onion, cut into thin semirings. Remove the rind with carrots, grind the vegetable on the grater.
- We spread onions onions, carrots, sprinkled with a spice slide. The top should be red ground pepper.
- Heat the oil until we see that light smoke has gone. Carefully pour out on spices.
- After a few minutes, stir. We insist in the refrigerator for 6 hours.
Pickled fish salad with vegetables
Having prepared pike-perch according to this recipe variant, you will get a very satisfying, rich and rich variety of flavors dish. Here the fish is combined with a lot of vegetables, which additionally saturate it with juices, making it very tender, soft. Necessary components:
- pike perch fillet - 1 kg;
- onion - 3 pieces;
- vinegar 70% - 4 tbsp. L.;
- carrots - 1 piece;
- garlic - 2 slices;
- cucumber - 1 piece;
- vegetable oil - 100 ml;
- ground red pepper, salt, coriander, seasoning to fish - to taste.
A step-by-step instruction on how to cook hea from pikeperch:
- Rinse thoroughly the fish fillets, dry them with paper towels. Cut into strips 1 cm thick. Solim, mix in a bowl with crushed garlic, two tablespoons of vinegar. Stir and leave for an hour and a half in the refrigerator. You can increase the pickling time to 24 hours if you doubt the quality of the fish.
- Grind carrots on a grater, mix with fish. Sdabrivaem red pepper, spices, coriander. We pour the remaining vinegar. Thoroughly mix, leave for an hour and a half.
- After the fish fillet is ready, squeeze out excess juice from it. We cut onions in thin half rings, fry in oil. Cucumber cut with straw. Mix the vegetables with the fish. We pour a small amount of oil, insist an hour and serve.
He from fillet of fish with onion and soy sauce
In this culinary fish recipe, the product does not undergo heat treatment. If you doubt the quality of seafood, marinate it for at least 24 hours. In addition to pike perch, you can use pelengas, mullet, trout, pink salmon, pike, mackerel, sockeye, catfish, carp, salmon, tuna or pollock. From spices for he from fish are used: black, burning, fragrant peppers, coriander. On the shelves of supermarkets you can see special fragrant mixes, intended specifically for this dish. Required components:
- 500 g pike perch fillet;
- carrots - 2 pcs.;
- onion - 4 pieces;
- garlic - 2 slices;
- sweet pepper - 1 piece;
- acetic essence - 1 tbsp. L.;
- soy sauce - to taste;
- greens - to taste;
- sugar - to taste;
Step-by-step recipe from pike perch in Korean:
- Rinse fish fillets with water, dry with paper napkins, cut into thin strips, the thickness of which does not exceed a centimeter. Water the fish with vinegar, leave for half an hour.
- We cut the carrots with a thin long straw, fry in oil until soft. Solim to taste, lay out on top of the fish.
- Next layer put the thin chopped sweet pepper, half-rings of onion. Pour soy sauce, sprinkle with spices, add a little sugar. Stir, we clean for a day in the refrigerator.
Nutritional value and calorie content of fish
Sudak is a freshwater representative of percids with two dorsal fins, an elongated body, a pointed head. Has a greenish-gray color. It is a very tasty fish that is valued for lean, tender, white meat with a minimum of bones. It is easy to handle, clean, it is ideal for he. Calorie content of pike perch is 84 kcal per 100 g of product. There are no carbohydrates in this fish. On 100 g there are 18% of proteins, 1,1% of fats.
The benefits of eating pike perch are explained by the rich mineral and vitamin composition of the product. This fish contains thiamin, folic acid, riboflavin, pyridoxine, vitamin PP, A, C, E. From macro elements you can find in it in large quantities potassium, phosphorus, calcium, sodium, sulfur, chlorine, magnesium, and from trace elements - copper, Iodine, cobalt, nickel, fluorine, chromium, zinc, iron.
Video: how to make hed from pike perch at home
He is a salad and snack at the same time. The dish is very common in South Korea, where it is served in almost every restaurant. The prototype of the food was xwe, which is prepared only from raw meat and fish and came from China. After the epidemic in the 11th century, this dish disappeared from the Chinese cuisine, and the Korean rethinking of the hee became he. This was Confucius' favorite food. Classical he is an acute dish of marinated fish without heat treatment. It can be prepared from poultry, veal, lamb, but pork is never used for it.
The Russian interpretation of this Korean dish provides for the heat treatment of the product( as some cooks do), because our housewives are so accustomed and calmer. In other respects, the technology of preparing fish from a fish without carrots does not differ from that adopted in Korea, but any cook can master it, especially when there is a video with a clear and detailed description of the process( below).However, this technique is simplified, since the classical version is too time consuming, and to taste, both methods do not differ.