He is a Korean dish made from raw meat, fish or seafood with the addition of fresh vegetables and oriental spices. The main ingredients are pickled in a special way, most often with the addition of vinegar. So they can be called raw conditionally. A very original and spicy he is obtained from fish fillets. It is better to choose fish that is not very fatty and without bones.
According to the legend, the he fish was first cooked in ancient China. They say it was the favorite dish of the philosopher Confucius. Later, Koreans liked this fish. They changed the recipe a bit by adding their own traditional seasonings. Nowadays, he refers to Korean cuisine. As a rule, it is made from raw fish fillets, which are cut into small pieces and marinated in vinegar with a lot of pepper and spices. Fish for he is taken low-fat sea or river. The main thing is to keep it fresh. Boneless white pike perch meat is perfect for this original appetizer. After marinating, it melts in your mouth, and when combined with vegetables and spices, it makes a great dish. If you are not sure about the quality of the purchased he, then we advise you to cook it at home. When you do everything yourself, you will be able to control the whole process. The recipe for this delicious dish is quite simple, and requires a minimum set of ordinary products to prepare it. Let's not forget that you will still save a lot.
Cooking secrets
Despite the fact that the recipe for he is uncomplicated, its preparation has its own tricks:
- Fish should not be frozen. When thawing it, the pulp may lose its integrity.
- The peel must first be removed so that the dish does not turn out tough.
- It is better to cut the fillet with a very sharp knife. Then the stripes will be thin.
- After the introduction of vinegar, the fish may become brittle, so stir gently. Otherwise, heh will look like porridge.
- Heh without pepper and ground coriander does not exist. The only thing is, you can increase or decrease the amount of seasonings to your liking.
- Vegetables for this dish are usually also cut into thin strips.
Classic step-by-step recipe for pike perch he
When choosing a pike perch, we look at the gills, it is necessary that they be bright red. The skin of the fish should be firm.
Ingredients:
- pike perch fillet - 500 g
- acetic acid 70% - 1 tablespoon
- carrots - 1-2 pcs.
- onions - 2 pcs.
- 70% acetic acid - 1 tbsp. the spoon
- vegetable oil - 100 ml
- ground coriander - 1 teaspoon with a slide
- ground black pepper - 1 tsp (to taste)
- ground red pepper - ½ tsp
- salt - 1 tbsp. spoon (to taste)
Preparation:
Cut off the head and fins of the pike perch (these parts of the fish can be used for fish soup). We discard the entrails of the fish. Cut the carcass lengthwise into two parts and remove the skin.
Separate the fillet from the bones and cut into small oblong pieces 2-3 cm long and about 1 cm thick. Place in a deep bowl.
Pour acetic acid into the fish and mix quickly. We put the pike perch in the refrigerator for 30 minutes, until all the pieces are uniform white.
While the fish is marinating in the refrigerator, prepare the rest of the ingredients. Rub the carrots in thin strips. For this, it is better to use a special Korean-style vegetable grater.
Cut the onion into half rings
After half an hour (if you hold it a little longer, it won't get any worse) we take out the fish, already white from vinegar, from the refrigerator. First put onions on it, then a layer of carrots. Without stirring, sprinkle with salt, hot red and black pepper on top, add coriander. Add all spices taking into account personal taste, as much as possible, as little as possible.
In a separate bowl, heat the vegetable meat to a very hot state. After removing from heat, immediately pour onto a layer of carrots. We mix everything well and send it to the refrigerator for three hours, preferably overnight.
At the end of the marinating, try it. Vinegar and seasonings can be added at this stage if necessary. Heh from pike perch is ready.
There are various variations of the classic pike perch he recipe. The fish can be marinated in vinegar and soy sauce. If you are not sure of the quality of the main ingredient or are against the "raw food diet", then you can heat the pike perch - pour boiling water over it or boil it. Among vegetables, in addition to carrots and onions, sweet bell peppers and green radishes are used. Korean cuisine is distinguished by scalding spicy dishes, so sesame oil, sesame seeds, garlic, rice vodka, sugar, paprika, and herbs are added to heh. The easiest and most budget-friendly way to make an appetizer savory is to add a ready-made Korean carrot seasoning.
He is ideal for fortified drinks. It can be served separately with boiled potatoes or rice. Such a dish can be a decoration for a festive table.
Benefit and harm
You can't call a very healthy dish heh. Still, not every stomach can handle vinegar and hot spices. And such food is hardly suitable for a sick heart. But small portions of the original snack are unlikely to do much harm. Interestingly, the pike perch itself is a storehouse of vitamins and minerals. The meat of this fish contains PP vitamins, iodine, cobalt, phosphorus and fluorine. The vegetables that make up the composition are also known for their benefits. He is suitable for people who are watching their weight, because, like other traditional Korean dishes, there are no incompatible foods. Also, Korean food contains a lot of healthy fiber and all kinds of spices that have a beneficial effect on the human body. In the ranking of countries where obesity is rampant, Korea is the lowest.
