Heh from pollock. Korean salad heh from fish with carrots fish hehe from pollock with carrots

Ingredients:

• Fish (fillet) - 0.5 kg.
• Large carrots - 2 pcs.
• Onion - 4 pcs.
• Sweet pepper - 1 pc.
• Garlic - 2-3 cloves.
• Vinegar - 2 tbsp. l.
• Spices (chili, black pepper, coriander).
• Cilantro.
• Sugar - 1 tsp.
• Sunflower oil.
• Salt.

Spicy snack

The most popular snack in Korea is not spicy carrots, as many people think, but salad he or, as it is also called, hwe.

Koreans traditionally prepare heh salad from carrots and mainly with raw meat or fish, and as a dressing they use sesame oil, rice wine and many aromatic and fiery spices, which give the appetizer an amazing, subtle taste. Anyone can make heh salad, even if they don’t follow the entire original Korean recipe.

The recipe for heh salad came to Korea from China, where the traditional hweh appetizer was prepared until the epidemic that hit the country in the 11th century. After this, the popularity of the dish among the Chinese population gradually declined, and soon they stopped cooking it altogether.

But the Koreans took over the baton and created their own version, which is still known today. By the way, it is believed that he salad made from meat and carrots was Confucius’s favorite dish, as a result of which the snack became extremely popular during the heyday of Confucianism.

Traditional heh salad is made from fish: marinated tuna, herring, cod, mackerel. In a real Korean salad, heh, the fish is only marinated, without any thermal processing, but if desired (or for safety reasons), it can be boiled or fried in advance.

There are also recipes for heh with meat and poultry. In Korea, they use beef and lamb, but in no case pork, this is most likely due to the fact that the latter is harmful in its half-raw form. Our housewives can prepare heh salad with any meat, including pork, because without heat treatment it is somehow unusual and unsafe.

Korean-style khe is prepared according to a simplified recipe; even professional chefs rarely use the original one; the taste of the dish practically does not suffer from this. The main thing is to use only fresh and high-quality products for cooking.

Particular attention should be paid to carrots, they should be sweet and juicy, but if they are a little dry, add a couple of tablespoons of cold water with sugar. Spices are often selected according to taste; red hot pepper and coriander must be present. You can buy a ready-made set of seasonings or use the same ones that are added to Korean carrots.

Not he, and a Chinese salad with a similar name - hey he (heihe). The latter is an appetizer of fresh vegetables, noodles, mushrooms and spicy dressing.

To prepare heh salad, use one of the recipes with photos to please yourself with one of the best savory appetizers as simply and quickly as possible.

Preparation

Khe fish salad with carrots is considered traditional. For cooking, you can use almost any fish: salmon (pink salmon, salmon, trout), tuna, cod or pollock, pike, herring or mackerel, pike perch, pelengas, etc.

The recipe for fish heh does not depend on the type of fish. The only thing is that it is better to use fresh rather than frozen. If the quality of the product is in doubt, then it needs to be marinated longer (at least a day).

1. Before preparing the heh salad, the fish should be washed and the fillets cut into strips approximately 1 cm wide or less. The thinner the pieces, the better they marinate. Pour vinegar over the fish straws and leave for at least half an hour.
2. Using a Korean grater, chop the carrots and lightly fry them in vegetable oil (they should not become soft), add salt at the end. Place the carrots in an even layer on the fish.
3. Cut the sweet pepper into thin long strips and place it on top of the carrots.
4. Chop the onion into thin half rings and place in the next layer.
5. Pour vinegar over everything, sprinkle generously with spices mixed with sugar, add a little salt. Mix well, adding chopped garlic and chopped cilantro.
6. Place the finished Korean fish salad in the refrigerator for 24 hours.

The amount of spices and vinegar depends on personal preference, heh can be less spicy or more spicy. To make the snack taste even more Asian, you can pour soy sauce on it.

Options

Chicken heh salad with carrots is very popular. It is prepared in a slightly different way.

1. Cut the chicken fillet, carrots and onions into thin strips and pour over hot vegetable oil in a frying pan, mix well.
2. At the next stage, pour vinegar over the salad, sprinkle with spices and garlic, salt, mix again, and let it brew for 24 hours.

Heh salad with herring turns out to be very tasty, a unique alternative to traditional holiday appetizers made from this fish.

1. Cut the herring fillet into thin slices, pour vinegar for 30 minutes, then place in a colander and allow excess liquid to drain.
2. To the fish add carrots chopped on a Korean grater, onion half rings, crushed garlic and spices.
3. Mix everything thoroughly, then pour over soy sauce and vegetable oil.
4. Add crushed sesame seeds there and mix everything well again.
5. If the heh salad was prepared from fresh herring, it can be eaten immediately, and if it is made from frozen, leave it to marinate for 12-24 hours.

By the way, herring heh salad can be prepared with carrots, daikon, or a mixture of them.

On weekdays and on holidays, heh salad will be an excellent addition to food and table decoration; photos will help you decorate it effectively and surprise guests with a bright, spicy appetizer.

This dish is loved by many. Heh can be made from anything: meat, poultry, mushrooms. I offer a recipe for making Hei pollock. This dish is available to each of us. Pollock is an inexpensive fish. And it’s not in short supply. The remaining ingredients can also be easily found in kitchen cabinets. But the result of cooking He from pollock will pleasantly surprise you. The fish comes out with an extraordinary taste.

What I really like about this recipe is that you can adjust the spiciness of the finished dish to suit your taste. Korean cuisine is known to be very spicy. I prefer a milder taste. You can adjust the spiciness using spices and the amount of garlic used.

Important: when the fish is marinated in vinegar, be sure to squeeze it lightly. There is no need for excess liquid in the finished dish. And the vinegar should only be slightly felt in the pollock Heh. As for adding parsley, this is purely my innovation. I like its scent.

In my opinion, parsley not only saturates the dish, but also helps to experience the whole aftertaste in a new way. But I don’t put the onions on which the fish lay on during cooking on the serving plate with the dish. Although many cooks place it on a serving plate as an addition to the dish. But, again, this is a matter of taste.

How to make pollock heh recipe:

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5) Stir and refrigerate for 1.5 hours. After the time has passed, the dish is ready. All that remains is to drizzle it with olive oil (this is optional - I like it) and serve.

To the question Help with a recipe - how to properly cook Xe fish asked by the author Monica Krasa the best answer is Compound:

onions - 4 heads
garlic - 5 cloves
sugar - 2 tbsp. spoons
vinegar 6% - 1 tbsp. spoon
soy sauce - 1 tbsp. spoon


salt - 1 tbsp. spoon
dill and parsley
Cooking method:

Cut the onion into rings, finely chop the garlic


"Hye of herring" in Korean
Compound:
Herring is 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, carrots 0.5 kg (you can use daikon radish or carrots and radishes), table vinegar 200 g, soy sauce 20 g, onion 1 pc., garlic 10 g, red hot pepper - to taste, vegetable oil 10 g, sesame seeds 1 g, sugar 30 g, salt - to taste.
Cooking method:
Cut the fish fillet, cleared of skin and bones, into strips 5 cm long and 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, aji-no-moto, and sugar. You can also add vinegar to taste. Bon appetit!!
Marinated fish "He"
Compound:
Fillet of pike perch, pike or red fish, salt, 1 tbsp. vinegar essence, spices (ground pepper, crushed garlic, finely chopped onions, chopped dill, parsley), sunflower oil.
Cooking method:
Roll fillets of pike perch, pike or red fish in salt and let stand for 3-4 hours, then wash the fish and cut into small pieces. Dilute 1 tbsp. vinegar essence in 1 tbsp. cold boiled water and pour over the fish pieces. Let it brew for 6-7 hours, then, after squeezing it a little, transfer it to a dish with spices (ground pepper, crushed garlic, finely chopped onions, chopped dill, parsley) and pour in sunflower oil. Place in a cold place for 2-3 hours to soak the fish.
Korean herring hye
Compound:
Herring 1 kg
Carrots 500 g
Table vinegar 200 g
Soy sauce 20 g
Onions 1 pc.
Garlic 10 g
Red hot pepper 10 g
Vegetable oil
Sesame seed
Sugar
Cooking method:
Fish, preferably herring (although you can use other varieties: halibut, salmon - sockeye salmon, chinook salmon, coho salmon, chum salmon; scallop cod or pollock are also suitable), peeled from skin and bones and cut into strips 5 cm long, 0.5 thick cm (scallop - slices). Place in an enamel bowl, pour vinegar and stir. Leave in this form for 20-30 minutes. Meanwhile, cut the carrots into thin strips (you can use daikon radish or a mixture of carrots and radishes) 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 achar. You can also add vinegar to taste.
Salt
Simple Fish "Heh"
Compound:
1 kg meat
2 kg carrots
4 onions
4 cloves garlic
Cooking method:
I cut the meat into small strips and marinate it in ordinary table vinegar, after 3-4 hours it is ready. I also grate the carrots into small strips on a special grater. Add 2 large onions to this mixture, finely chop them into half rings and fry 2 more onions for growth. oil until golden brown, 3-4 cloves of garlic. Naturally, salt and red and black pepper to taste, in Russian stores they sell a special seasoning for Korean carrots, I use it, but if not, then I sprinkle coriander, this mixture is also available in almost all stores called Chinagewürz, a little soy sauce (where- then 1 tbsp, if you overdo it, then the taste

Answer from Ester[guru]
Fish "he" in Korean
# 300 gr. fish fillet
# 4 medium sized onions
#5 cloves garlic
# 1 teaspoon ground coriander
# 1 tbsp. spoon of salt
# 1 tbsp. spoon of red pepper fried in oil
#2 tbsp. spoons of sugar
# 1/5 tbsp. spoons of vinegar essence
# 1.5 tbsp. spoon of parsley
# 1.5 tbsp. spoons of dill
# 1.5 tbsp. spoon of soy sauce
# 1 tbsp. spoon of salt
Small-boned fish - pike perch, trout, carp, pink salmon - are well suited for this dish. Clean the fish, gut it, separate the fillets and cut into cubes. Pour the vinegar essence over the fillets, place them in an enamel or glass container, close the container tightly and marinate for 2 hours. Cut the onion into rings or checkers, finely chop the garlic. Season the fish with a mixture of onion, garlic, coriander, black and red pepper to taste, sugar and herbs.
Fish "Heh"
fish (pike perch, trout, pink salmon) - 600 g fillet
onions - 4 heads
garlic - 5 cloves
sugar - 2 tbsp. spoons
vinegar 6% - 1 tbsp. spoon
soy sauce - 1 tbsp. spoon
coriander - ground seeds - 1 teaspoon
ground red pepper - 1/2 teaspoon
salt - 1 tbsp. spoon
dill and parsley
Cut the fish into cubes, add vinegar and soy sauce, salt and marinate for 2 hours.
Cut the onion into rings, finely chop the garlic.
Season the marinated fish with a mixture of onion, garlic, coriander, red pepper, and sugar. Mix everything and place on a dish.
Serve the fish chilled, garnished with herbs.
Recipe for marinated fish "he"
Roll fillets of pike perch, pike or red fish in salt and leave for 3-4 hours, then wash the fish and cut into small pieces. Dilute 1 tbsp. l. vinegar essence in 1 tbsp. cold boiled water and pour over the fish pieces. Let it brew for 6-7 hours, then, after squeezing it a little, transfer it to a dish with spices (ground pepper, crushed garlic, finely chopped onions, chopped dill, parsley) and pour in sunflower oil. Place in a cold place for 2-3 hours until the fish is soaked

Answer from Lara kogai[guru]
cut the fish (bream, asp, carp or other) salt (!!! first add salt then vinegar) marinate in vinegar overnight in the morning drain the brine, add (to the pile) red hot pepper, sweet pepper, black pepper, cilantro, white crystals (amp taste), chopped onion, garlic. Heat the sunflower oil and pour it over the pile, mix well. You can add soy sauce. Bon appetit!!!

Answer from Jamara Safronova[guru]
Pollock hwe (Korean cuisine)
500 g pollock, 10 g soy sauce, 100 g table vinegar, 10 g green onions, 5 g garlic, 5 g odorless vegetable oil, 15 g granulated sugar, 7 g ground red pepper, 1 g ground sesame.
Cut the fish, rinse, separate the meat from the skin and cut into pieces 5 cm long and 0.5 cm thick. Pour in vinegar and leave for 1 hour. When the fish is soft, remove moisture by lightly squeezing the fish in your hands. Add soy sauce, spices and seasonings (crush the garlic, finely chop the onion), mix thoroughly and place on a plate. Serve as a snack with beer or vodka; you can serve a cup of rice separately.
Herring hve
1 kg of herring, 250 g of carrots and daikon, 200 g of tbsp. vinegar, 20g soy sauce, onion, 10g garlic, hot pepper, 10g plant. butter, a little sesame, 30g. sugar, salt.
Cut the herring into strips 5 cm long and 0.5 cm wide. Place in an enamel bowl, pour vinegar and stir. Leave for 30 minutes. Chop the vegetables into thin strips and lightly salt. Place the fish in a sieve, mix with vegetables, adding onions, peppers, garlic, salt, crushed sesame seeds, and sugar. You can add more vinegar if you wish.

Raw fish contains a huge amount of vitamins, micro and macro elements. But many people consider it unsafe to eat fish that has not undergone heat treatment. I want to present to the cooks a simple recipe on how to cook marinated He fish in Korean. Strictly follow my detailed, step-by-step recipe with photos, and you will be able to easily and simply prepare a delicious and very healthy savory snack from raw fish. Thanks to the cooking method, eating this Korean Heh salad made from fish with carrots and vegetables is absolutely safe.

Products:

• fish – 1 kg;
• carrots – 2 pcs.;
• salad pepper – 2 pcs.;
• onions – 2 pcs.;
• salt – 2 tsp;
• vinegar (9%) – 4 tbsp;
• vegetable oil – 70 g;
• sugar - 2 tbsp;
• ground coriander – 2 tsp;
• red pepper – 1 tsp;
• paprika – 2 tsp.

Starting the preparation, I want to give a little advice on choosing fish for a Korean salad. Any raw fish will do (both river and sea), but just make sure that it is not bony. In my version of the recipe, I used two types of fish: leaner pollock and fatty sea bass.

How to prepare Heh fish salad with carrots and vegetables

And so, the fish needs to be filleted. To do this, carefully use a sharp knife to cut the fish carcass in half along the ridge and separate the ridge along with the bones. Then, cut the skin from the side of the tail, and with a sharp movement remove the skin with your hands.

If the fish is sold with scales (I have sea bass), I usually do not clean it, but remove it along with the skin. We also remove the entrails from the sea bass. Cut the prepared fish fillet into thin long pieces.

Next, pour the prepared fish pieces with vinegar, mix and put in the refrigerator to marinate for 120 minutes. While our raw fish marinated in vinegar is infused, we will prepare the vegetables.

Peel the onions and carrots, and remove the stalk and seeds from the salad pepper.

After this, grate the carrots on a Korean carrot grater, chop the onion into half rings, and cut the lettuce pepper into thin strips.

Add salt, sugar, paprika, coriander to the vegetables, mix and leave to brew at room temperature while the fish marinates.

After time has passed, we take the fish out of the refrigerator. Pour vegetable oil into a frying pan, bring to a boil and add red pepper to it.

Then add the hot mixture to the marinated fish and mix. Hot vegetable oil in tandem with hot pepper will help completely kill germs in raw fish.

The last step is to combine the marinated fish with the vegetable mixture, mix and let the fish salad brew in the refrigerator for another hour.

Delicious, aromatic Heh from fish can be served to consumers as an independent snack.

And in addition to the new potatoes, the delicious pickled fish went off with a bang.

You can prepare delicious and proper homemade Korean-style Heh from fish in a slightly different way. The author’s video recipe is slightly different from the photo recipe suggested above, but you will be no less satisfied with the result.

Now you know how to make Heh fish at home quickly, easily and simply. Treat your loved ones to a simple and delicious classic dish. Bon appetit everyone.

Today is a recipe for a wonderful cold appetizer from regular reader and blog commentator Mikhail Dorogov.

We were once walking with friends in a cafe. And the conversation turned to... pollock. One of our company told us the following story about pollock: all the indigenous peoples living along the shores of the Pacific Ocean never consumed pollock as food, they considered it a waste fish, not suitable for food. And pollock appeared in our everyday life solely thanks to Stalin’s camps.

I became interested in this question. It turned out that our comrade was only partly right.

Pollock is a bottom-pelagic, cold-loving fish of the cod family. It lives at depths of 200-300 meters. Hence a very simple conclusion: the natives of the Pacific coast really did not eat pollock, since they did not catch it. They hardly knew about its existence at all, since they did not have the opportunity to catch fish from depths of 200 meters.

And there was no need for them to do this, since they calmly caught salmon and trout from their boats. Why did they bother with the hard-to-catch and fairly small pollock when they could easily catch salmon as much as they needed? There were no prohibitions then.

But the spread of pollock, apparently, is indeed connected with Stalin’s camps. In the thirties, due to the huge increase in the number of prisoners, the Soviet Union faced the question of providing them with inexpensive and high-quality food. Then attention was paid to pollock. It could be mined in huge quantities, making it a cheap product. But the most important thing is that it turned out that in terms of its nutritional value, pollock is in no way inferior to the most valuable varieties of fish. By the forties, pollock had become part of the diet of regular army soldiers, and by the fifties it was firmly established in all Soviet public catering.

Literally the next day after my research, my gaze fell on preserves called “He - fish in Korean.” In fact, I have been buying these preserves for quite a long time, but for the first time I had the idea not to buy heh, but to cook it. The fact is that pollock is an ideal product for cooking heh.

Heh itself is an excellent cold appetizer. For example, to increase appetite before lunch. And with it, my dear, heh - an excellent appetizer!

Unlike “Korean-style carrots,” heh is truly a Korean dish with a centuries-old history. In Korea itself, this dish is very popular and is served in almost every eatery. More precisely, since this is a folk dish, now it is no longer a dish, but a whole trend in Korean cooking. There are hundreds, if not thousands, of recipes for making heh! It is believed that the prototype of this dish was “hwe”, prepared exclusively from raw fish and meat, which came from China, where it was very popular until the 11th century. After an epidemic hit the country in the 11th century, this dish disappeared from Chinese cuisine, and hye, as it is prepared today, became a Korean “reinterpretation” of the traditional Chinese “hwe”.

Traditional recipes are very difficult to prepare, so even in Korea, heh is most often prepared according to simplified recipes. In these options, preparing this snack is very simple, and the result is excellent!

So, let's prepare a variation on the theme heh.

What do you need?

What to do?

1. Remove the fillet from the pollock. Under no circumstances should there be bones in the fish. Therefore, only small-boned or large fish are used for heh. Traditionally, heh is prepared only from sea fish, but recently pike, burbot, carp, and other large varieties of river fish have often been used. Not used for salmon and sturgeon. They have a specific and bright taste, which is not suitable for heh.
2. Removing fillets from pollock is not such a simple procedure, as it turned out, therefore I strongly recommend buying ready-made pollock fillets, fortunately they are now sold everywhere. One kilogram of gutted pollock yields approximately 600 grams of fillet. Cut the fillet into small pieces.
   
3. Pour vinegar over the fish, put it in the refrigerator to marinate for 30-40 minutes.
4. Meanwhile, cut the onion into half rings.
   
5. It is often recommended to cut the carrots into strips, as for carrot-chi. I don’t like this option, because the carrots in stick form are quite hard and crunchy. When it is the main component of a dish, it is good, and this option is justified. But when it serves as an addition to soft fish, the combination is not very good. Therefore, in this case, I recommend grating the carrots on a coarse grater.
   
6. After the fish has been thoroughly marinated, squeeze it out, put it in a dish, and add salt.
   
7. Dip the onion into the marinade for a few seconds, squeeze it out and place it on top of the pollock.
   
8. We do the same with carrots. Then squeeze out the garlic.
9. Now it’s the turn of the ingredients that are mandatory in almost all Korean dishes and which give them an easily recognizable and unique taste: coriander and ground red pepper. You can also add any seasonings to your liking. I added basil. Don't mix.
10. Heat sunflower oil in a frying pan until smoking. Then pour it over the dish through the spices.
11. Place in the refrigerator, stir after a couple of hours, then put back in the refrigerator. Let it brew for a day.

A wonderful cold appetizer made from pollock is ready!