Hye is a famous Korean salad appetizer made from raw fish with the addition of vinegar, vegetables and spices. This is the food of the fishermen, they used the freshest fillet and effortlessly created a dish out of it.
He can always be bought ready-made, but not everyone decides on this because of the specifics of the products. Which fish to choose depends on your preference. We offer you the best recipes xhe from pike perch, according to which it is not difficult to prepare a savory snack at home.
10. Korean style pike perch classic
Korean classic recipe hehe includes a minimum ingredients: pike perch fillet - 0.5 kg, 1-2 medium carrots, 2 onions, 100 ml of vegetable oil, 25 ml of acetic acid 70% (previously diluted in 750 ml of water for even distribution), spices (salt to taste, black pepper, hot pepper, coriander).
The first step is to cut the fish. From the carcass you need to cut off the head and fins, clean the insides and remove the skin. After that, it remains to mill the fish, separating it from the ridge. Pay great attention to the quality of the fish - it will not undergo standard heat treatment, so it is important that the carcass is as fresh and properly stored.
Important: why zander? This fish is available, it is non-greasy and does not have a pronounced fishy smell, which many do not like. In addition, there are few bones in the carcass, which will facilitate the milling process.
Next steps:
- cut the fillet into oblong slices, 1 cm thick, pour diluted with acetic acid, stirring constantly, and leave in the refrigerator for 30 minutes, then drain the water;
- grate carrots on a fine grater, finely chop the onion;
- on a whitened fish, lay onions in a layer, then carrots and sprinkle with spices;
- heat the oil on the stove and pour hot on vegetables, mix everything thoroughly.
The fish will be ready in 2-3 hours, but it is better to leave it overnight in the refrigerator. A spicy Korean snack turns out to be rich in taste and very fragrant.
9. Pike perch with onions and vinegar
The classic recipe heh uses carrots - it gives a hint of sweetness to the appetizer and in itself turns out to be pleasantly spicy. But if you are not one of the root crop lovers, then it’s quite possible to cook pike perch with onion and vinegar. The recipe remains unchanged - 2 onions per 0.5 kg of fish.
The taste can be enriched by adding fresh herbs (cilantro, parsley) and chopped garlic to the dish - this can be done immediately before serving or immediately after pouring hot oil.
8. Pike perch with soy sauce
One of the best additions to any fish dish is soy sauce, even the savory snack heh turns out to be especially tasty with it. The additive does not require a significant change in the standard recipe, it is enough to exclude salt from it and add 2 tbsp. l sauce. It is worth introducing it after the fish has been flooded with oil. Marinating time is 12 hours in the refrigerator.
Useful advice: how to understand that the oil is heated to the desired temperature? A piece of onion will help with this - it needs to be put in a container with fat and as soon as it starts to burn, the oil has reached the desired levels.
7. Pike perch with mustard sauce
Another variation of the recipe is hey with mustard sauce. The fish is sharper and more aromatic thanks to the addition of only 3 new ingredients: soy sauce (2 tablespoons), mustard (1 tablespoons) and garlic (2 minced cloves).
The listed products need to be combined together and pour the sauce into the fish with vegetables after adding oil. Optionally, you can add a teaspoon of mustard in grains - this will add texture to the dish. This variation goes well with fresh herbs.
6. Pike perch with bell pepper
Vegetables significantly enrich the taste of the snack, so their list can be expanded as you wish. It will go well with pike perch bell pepper. For 0.5 kg of fish, 2-3 pieces are enough. You can make the dish as bright as possible by choosing fruits of different colors.
We clear the pepper from seeds and stalks, cut the flesh into thin strips. Carrots can not be put in such a recipe, and onions will not hurt. It is recommended to add cilantro (both fresh and dried), as well as chopped garlic.
5. Pike perch with cucumber and herbs
There are several good options for replacing carrots in a classic recipe, one of which is to cook pike perch with cucumber and herbs. In this design, the fish is fresh and light.
Ingredients: fillet - 0.5 kg, 100 ml of vegetable oil, 25 ml of acetic acid, 2 onions, 3-4 cucumbers, half a bunch of cilantro and parsley, spices, salt or soy sauce.
The cooking process is unchanged: the fish fillet is cut into slices and poured with diluted vinegar, the vegetables and herbs are cut (cucumbers can not be peeled, so they will be more crispy).
All ingredients are combined, poured with hot oil and seasoned. After a night in the refrigerator, savory cucumbers stand out in the finished dish for their unusual taste.
4. Pike perch with potatoes
A popular Korean appetizer is an interesting dish, but you can’t eat a lot of it due to the addition of vinegar, therefore you can’t call it hearty either. A bit different picture for hehe with potatoes - the snack turns out denser.
In addition to the main ingredients, you will need 700 g of potatoes, which must be cut into thin strips and fried in small portions until half-cooked (otherwise the pieces may fall apart). The ingredient is added to the fish after cooling, without changing the basic recipe. Garlic and soy sauce in this variation are extremely desirable - they will help combine tastes.
Interesting fact: he appetizer is prepared not only from fish, but also from meat, minced meat and liver. Potatoes are most often combined with beef.
3. Pike perch with beetroot
Giving the fish a touch of Russian cuisine is not at all difficult. For example, hey with beets - An unusual interpretation of a Korean snack, visually evoking memories of a herring salad under a fur coat. An unusual red fish will turn out if, together with carrots and onions, the raw beets grated with small straws are added to the fish pieces.
You can pre-allow vegetables in a pan - this will partially change the taste and texture, but many like this variation even more than traditional.
2. Pike perch with lemon
Acid from lemon juice may well partially replace the use of vinegar in the recipe, so try cooking hehe with lemon. The appetizer will also taste better - it will have pleasant citrus notes, including the aroma.
To marinate slices of fillet, use both vinegar essence and freshly squeezed lemon juice - 15 ml each. They are bred in 750-1000 ml of water - so the acidic medium is evenly distributed throughout the fish. In the finished dish, another lemon accent does not hurt - serve pikeperch, garnishing it with chopped herbs and slices of citrus.
1. Pike perch with chili
Pike perch has a specific taste, it has almost no fish, but only the freshness of vegetables, the piquancy of spices, sourness from vinegar and the feeling of the presence of meat. Fans of vivid sensations are advised to try to add maximum severity to the recipe - prepare a fish with chili peppers.
For 0.5 kg of fillet, a chopped piece of 1-2 cm will be enough, but this is a matter of taste - the sharpness directly depends on this. Pepper does not require special preparations, you just need to wash it and get the seeds. A piece of pulp is crushed with a knife and added after hot oil has been poured.