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Modern globalization makes it possible to independently prepare dishes from many countries. The best pike perch he recipe, according to Korean culinary tradition, is made with fresh fish, vinegar and spices. In this case, the amount of ingredients can be changed.
How to cook heh from pike perch
The most important moment when preparing an Asian delicacy is fresh fish. Ideally, pike perch should be freshly caught or chilled. When buying a product in a supermarket, you need to pay attention to the appearance of the fish. Keep your eyes clean. When pressed on the carcass, it quickly recovers its shape.
To follow the recipe for heh from pike perch at home, you should not take too small fish, since little fillet will come out of it when deboning. Too large and old have a looser and less juicy meat structure. Ideal snacks are 2-3 kg.
Traditional fish additives include carrots, vinegar and soy sauce.
In the absence of the possibility of purchasing fresh pike perch, you can prepare an excellent delicacy from a frozen product. In this case, get glazed fillets. To get perfectly even pieces out of it that will not fall apart, it is cut frozen.
The most important ingredient in an Asian snack is vinegar. It is best to use an ordinary table 6% or 9% product. Experienced cooks can add 70% essence, however, in such cases, the recipe must be strictly followed. Soy sauce can be used as a marinade, as well as its combination with vinegar.
The rest of the ingredients can be used depending on the intended preparation method. Most often, onions, carrots, vegetable oil and garlic are added to the Korean pike perch he recipe. The most popular spices are black pepper, coriander and toasted sesame seeds.
How to peel and cut zander for heh
To prepare the dish, you will need a clean fillet. Fresh pike perch is thoroughly cleaned, gutted and washed in running water. First of all, the head is cut off from the carcass - in order to get the maximum amount of meat, an incision is made immediately behind the gills. The tail and fins are then removed.
Then it is cut in half lengthwise along the back line. On one side, the ridge and bones are removed. The bones remaining in the meat are removed from the other part of the fillet. The resulting fillet strips are cut into small cubes 1 cm thick and 2-3 cm long.
Prepared fillets should not be cooked right away. Experienced Korean chefs put pike perch in a colander and rinse it with cold water. This method allows you to get rid of excess liquid, which can spoil the structure of the finished snack.
The classic pike perch heh recipe
A traditional Asian snack requires a minimum of ingredients. The bright taste of he is achieved due to prolonged marinating of pike perch. For a delicacy you need:
- 500 g fish fillet;
- 500 g carrots;
- 1 tsp vinegar essence;
- 3 tbsp. l. vegetable oil;
- ½ tsp red pepper;
- ½ tsp glutamate.
Glutamate will turn a snack into a real taste bomb
The pike perch is cut into small pieces of about 1-2 cm. They are poured with vinegar essence, gently mixed and put into the refrigerator. Marinating lasts 3 to 4 hours. The fish ready for heh is squeezed from the vinegar before further cooking.
Pickled pike perch is mixed with grated carrots for Korean salads. Next, a filling is prepared - red-hot vegetable oil is mixed with red pepper and glutamate. The resulting mixture is seasoned with salad and put in the refrigerator overnight.
The correct recipe for he from pike perch in Korean
Many Koreans add soy sauce to enhance the flavor of the finished dish. This Korean style pike perch heh with carrots is an excellent appetizer, and also often acts as an independent dish. To prepare it, you need the following products:
- 1 kg pike perch fillet;
- 1 large carrot;
- 1 radish;
- 5 tbsp. l. sunflower oil;
- 30 ml of soy sauce;
- 20 ml 9% vinegar;
- 4 cloves of garlic;
- a pinch of coriander;
- salt and pepper to taste.
The peeled pike perch fillet is cut into pieces 1.5-2 cm in size. They are poured with vinegar, mixed and put on a refrigerator shelf for a couple of hours. Season the prepared fish with pepper and salt, then discard it in a colander, pouring off the excess vinegar.
A mixture of soy sauce and sunflower oil gives the same taste of a Korean snack
Peel the radish and carrots, then chop them on a special grater. They are mixed with pike perch, seasoned with oil, soy sauce and crushed garlic. The finished dish is seasoned with salt and ground coriander to taste, then put in the refrigerator for several hours.
How to make a delicious pike perch heh with onions
Adding additional ingredients will make the finished snack taste more versatile. Onions add extra sweetness to it. To cook such a heh from pike perch, as in the video, you will need:
- 500 g fish fillet;
- 1 large onion;
- 200 g carrots;
- 2 tbsp. l. 9% vinegar;
- 1 tbsp. l. soy sauce;
- 2 tbsp. l. vegetable oil;
- 2 cloves of garlic;
- red pepper and salt to taste.
Onions make the heh more juicy and balanced
The pike perch is cut into large cubes and then mixed with vinegar. The fish is left for a couple of hours for pickling, then squeezed, grated carrots and coarsely chopped onions are added to it. Season the mixture with hot vegetable oil, soy sauce, chopped garlic and spices to taste. The workpiece is removed for several hours in the refrigerator until fully cooked.
Heh from pike perch with vegetables
In addition to traditional onions and carrots, almost any vegetable can be used to make a Korean snack. At home, the dishes are added to it with bell peppers, eggplants, daikon and Chinese cabbage. This pike perch he salad is sure to please all lovers of Asian cuisine. To prepare it you will need:
- 1 kg fillet;
- 1 eggplant;
- 1 bell pepper;
- 1 cucumber;
- 2 carrots;
- 1 large onion;
- 3 tbsp. l. 9% vinegar;
- 50 ml of vegetable oil;
- 3 tbsp. l. soy sauce;
- salt and pepper to taste.
The pike perch cleaned from the skin and bones is cut into large cubes. They are poured with table vinegar, gently mixed and left to marinate for several hours. The excess liquid is drained, and the fillets are salted and pepper to taste.
The combination of vegetables can be selected based on your taste preferences.
Eggplant and bell pepper are cut into large strips and fried until soft in vegetable oil. The onion is chopped into thick half rings, the carrots are grated for heh, the cucumber is chopped arbitrarily. Fish and vegetables are mixed in a large container, seasoned with soy sauce and vegetable oil. You can add salt and a little red pepper to taste. He is put in the refrigerator overnight. The finished dish is served cold.
Heh from pike perch cheeks in Korean
It has long been believed that some parts of the fish have truly magical properties. For example, according to legend, the cheeks of a pike perch contain all the strength and intelligence of a fish. It was the fisherman who had to eat this part of the carcass in order to multiply his skill. In modern conditions of commercial fish farming, this delicacy has become available to almost everyone.
Korean style pickled cheeks are a real delicacy
To get fresh zander cheeks for he, the head must be cut off, then halved along the back line. In the area of the oral cavity, small meat growths are cut off. Considering that you can get a small amount of a delicacy from each fish, you can try to get it in the supermarket section. To prepare he from 200 g of zander cheeks you will need:
- 1 small carrot;
- 1 tbsp. l. table vinegar;
- 1 tbsp. l. vegetable oil;
- 10 ml soy sauce;
- salt to taste.
As with fish fillets, the cheeks are marinated in vinegar first. After a couple of hours, all the liquid is drained, and the main ingredient is mixed with grated carrots, soy sauce and oil. Salt is added to taste. It is not recommended to pepper heh from the cheeks so as not to change the bright taste of the main ingredient. Before serving, the dish is left in the refrigerator overnight.
Conclusion
The best pike perch he recipe is the one based on the experience of Asian masters. Each hostess will be able to prepare a magnificent dish that will in no way be inferior to its counterparts from retail chains.
