Hehe is korean dish, distinguished by spicy sharp taste and spicy aroma. Consume it and as a snack, and how independent dish. The basis for Xe can become meat, vegetables, but the most common option is the dish of fresh fish.
Fish fillet Contains the mass of essential vitamins, proteins and amino acids
As part of HE fish fillet is treated with vinegar, lemon juice, salt and spices. So, in fact, the fish becomes pickled. But still, to eat fish as part of Korean HE without harm to his health, you need to know some rules.
The product must have the highest degree of freshness. The most optimal option is to use freshly detected fish for hehe.
HE fish can be bought from fishermen or in a specialized grocery store, where sea and river inhabitants are contained in aquariums.
In the absence of such an opportunity, get the ingredient for the snack in the chilled form. Be sure to pay attention to the gills and eyes. The first should be bright red and in no case are not black, but the second transparent.
To buy fish it is better to prefer large stores with a big crossway, so the chances to purchase fresh product become higher
Try to sniff the fish before buying. The smell can say a lot about this product.
Paradox, but fresh fish Fish does not smell - it has a fresh, messenger aroma of the sea, but the presence of an unpleasant smell is a reason to give up the purchase
To avoid deception, buy a whole fish. Fillet will not be able to tell about its freshness, besides, it is often subjected to a repeated defrost, which significantly reduces its taste.
Fish Hee Recipes
Korean snack Preparing very quickly. The main part of the time is taken by cutting fish on fillet. If you do it in advance, then cooking will not delay longer than 15-20 minutes.
Hee from pike with coriander and soy sauce
Pike tight white filletwhich quickly absorbs the fragrance of spices. The Korean snack from this fish is obtained very tasty and tender.
It is necessary to prepare:
- 1 kg pike fillet;
- 4 bulbs;
- 5 cloves of garlic;
- 100 g of sunflower oil;
- 3 tbsp. l. acetic essence;
- 2 tbsp. l. lemon juice;
- 3 tbsp. l. soy sauce;
- 1 tbsp. l. salts;
- 1 tsp. Ground Coriander;
- 1 tsp. Sahara;
- 5-6 peas of black, red, white and green peppers.
- Separate the pike.
Pike is very dense meat, so it is easy to cut even a newcomer
- Cut the fillet with medium sized slices.
Too thin fish slices will lose in the process of marination, and too large can remain untreated brine
- Mix lemon juice, vinegar, salt and sugar. Pour marinade pieces of fish.
Do not exceed the amount of vinegar specified in the recipe, otherwise the taste of XE will change for the worse
- Cut onions by half rings, and garlic disturb.
And onions, and garlic shred with a sharp knife
- Preheat oil.
Heat the oil on small heat so that the frying pan gets rolled out
- Onions and garlic fry.
Roasted onions will give HE very nice fragrance and taste
- In the mortar, squeeze the coriander.
Too small grinding for he is not needed, just enough to lose a coriander slightly
- Following the coriander, grind the mixture of peppers. Add spices in a frying pan with hot oil, onion and garlic.
Pepper is better to take peas and rub yourself before cooking he
- Now pour to vegetables and spices soy sauce, All mix and connect with fish. Mix again and put in the refrigerator for 2-3 hours.
For he, it is better to choose a classic soy sauce without additives
- Start a snack on the dish and serve to the table.
Hee from pike is obtained very appetizing and fragrant
Video: How to quickly separate the pike on the fillet
Classic Hee Recipe
Sudak refers to the largest predators dwelling in fresh water. Despite the fact that in the fillet of Sudak, there is little fat, it has a pronounced taste and a delicate structure.
Have to take:
- 1 kg of pikepery fillet;
- 4 bulbs;
- 3 carrots;
- 5 garlic teeth;
- 150 ml of vegetable oil;
- 5 tbsp. l. acetic essence;
- 1 tbsp. l. sea salt;
- 1 tsp. Mixtures of peppers;
- 1 tsp. Dry red pepper.
So, you must perform the following actions:
- Separate Sudak on the fillet. Cut the sliced \u200b\u200bslices.
Use a sharp knife for cutting fillets
- Fill fish with vinegar and put in cold for 3 hours.
For 3 hours of perch fillet as it should be wounded
- Cut onion by half rings.
Louk for he choose a large, it is sweeter than small bulbs
- Carrots Sattail on the Korean grater.
For this dish need fresh and juicy carrots
- In the mortar, grind the crystals of the sea salt and pepper peas.
Sea Salt I. fragrant mix Peppers will give HE from Sudak Excellent taste and aroma
- Choose garlic.
Rubit garlic sharp knife so as not to lose juice
- Heat oil.
Oil choose the highest grade, it will largely depend on the taste of HE
- In hot oil pour dry red pepper and leave for 3 minutes. At this time, mix onions, garlic, carrots and spices with slices of pike perch. Pour to fish with vegetables sharp oil and mix. Cover the lid and leave for 30-40 minutes.
Choose for HE red pepper fresh grinding to ensure the dish required
- After the specified time, apply he from pike perch on the table.
By the way, from some waste when cutting a pike perch (head, ridge, tail part) It turns out a great light fish broth. It can be used to prepare sauce or soup.
Video: Cilment of Sudak
Hee from Sazan with Daikon and Seshut
In this recipe, Daikon is used instead of carrots. Korneflood gives the dish original taste.
Ingredients:
- 1 kg of Sazan fillet;
- 1 Daikon;
- 5 cloves of garlic;
- 3 bulbs;
- 2 tbsp. l. acetic essence;
- 100 ml of vegetable oil;
- 1/2 h. L. Coriander;
- 1/2 h. L. Chile;
- 1 tsp. salts;
- 1 tbsp. l. sesame.
Step-by-step recipe:
- Separate Sazan.
Be sure to remove the bones from Sazan fillet, for this it is convenient to apply the usual tweezers
- Test Daikon.
Most often he is made from Sudak or Sazan. But it turns out that this snack can be prepared from the bream.
Of course, this fish is bone, and she has little pulp. Therefore, for HE, you need to take a large bream. Small bones can not be removed - it is enough to carefully remove from the fillet ridge. Because when you cut into a fillet on narrow ribbons, you can simultaneously be and bones that will remain in the flesh. Almost all bones under the action of vinegar softened and will not be felt.
The taste of XE largely depends on the amount of vinegar, paprika and soy sauce. Therefore, once by making hes on this recipe, you define how many spices to put you for the second time. But if you reduce the amount of vinegar, then, then increase the exposure time of fish in the refrigerator. Still, the fish should be blocked.
How to cook hehe fish in Korean
To prepare he from bream you will need:
- 1 large bream;
- 1 bulb;
- 1 carrot;
- 1 teaspoon paprika;
- 1 teaspoon of powdered sugar;
- 3 cloves of garlic;
- salt to taste;
- 1 tablespoon of sunflower oil;
- 1 teaspoon of soy sauce;
- kinsea or parsley;
- red bitter pepper to taste;
- 3 tablespoons 9% vinegar.
Bream - HE Recipe Fish:
Clean the fresh bream, cut your head, cut the abdomen and pay off. Rinse well in cold water.
bream dot and mine
Fish cut down on the ridge and carefully remove the fillet along with the skin, trying to leave the robes on the skeleton.
separate fish fillet
Cut the bream fillet on narrow ribbons.
bream fillet cut on thin pieces
Fish pulp to fold into the enameled saucepan or any non-oxidized container and pour the vinegar. Stir and leave at room temperature for one hour.
lay out in a saucepan and pour vinegar
While the fish marina, prepare the remaining ingredients.
products for refueling hehe
Loons cut straws. Garlic finely chop. Grind greens.
Sodium grate with a long straw. Sprinkle salt and remember a little with your hands to stand out. Leave half an hour.
carrot cut straw
In a bowl, put the fusion fish, onions and carrots. Stir.
connecting onions. carrots and fish
Put the middle of the bowl of garlic, paprika, hot pepper And fill them with hot float oil.
add garlic and spices and red oil
Add soy sauce sugar powder, Greens and mix well.
add soy sauce and sugar
Fold the hee into a small saucepan, sink and close the lid.
put in a saucepan and let it stand
Put a saucepan in the fridge for twenty-four hours. During this time, snack should be mixed once.
A day later he from the bream will be ready.
after a day he is ready
Korean Salad HE Fish Carp
Ingredients:
- fresh carp size to get 0.5 kg fillet
- kinza
- bulgarian pepper - 1/2 pcs
- onion onion - 2 pcs
- fresh cucumber - 1 pc
- garlic - 4 teeth
- the black ground pepper (taste)
- ground Pepper Chile (to taste)
- ground bell pepper (Paprika) - 4 teaspoons
- coriander - 1 teaspoon
- seduce - 1 teaspoon
- salt - 1.5 teaspoons
- soy sauce - 3 tablespoons
- acetic acid (70%) - 3 teaspoons
- vegetable oil - 100 ml
In this recipe, the bite is not used for us, but acetic acid. But precisely acetic acid is used by Koreans when preparing their dishes. Some of them even say that this has the secret of the difference between Korean Salads (or dishes) from those cooked by the Korean.
Cooking process:
Already cooked fillers must be cut into long pieces. These sliced \u200b\u200bfish pieces put over the night in the refrigerator. After the fish persists in the refrigerator, the juice that fish is allowed, you need to merge.
For cooking vegetable refueling, Vegetables need to cut long stripes. So cut the cucumber, carrots and Bulgarian peppers.
Kintz cut finely as on a salad. The onions are chopped with rings forged on the vegetable oil until golden color.
Now add to the fish: cucumber, pepper, onion (not fried), kinza, squeezed garlic.
Now we pour out all the spices.
Pour: soy sauce and roasted onions with vegetable oil.
Everyone is mixed very well and give HE for several hours.
Alas, I did not find recipes on the Internet proper cooking hee. Therefore, first in this article I am talking about cooking, and give. Naturally, as usual on recipes from the household, everything is described in detail.
Basically, the sites are walking reprints, at best, somewhere heard recipes. Understand, real or no recipe hee, you can very just - reading about vinegar in it. Typically, the recipes appear, or abstract vinegar, without specifying the type and percent, or 70% acetic acid, which is practically no dilution in the cooking.
So, if you see in the description of the preparation of he, just "vinegar" or "acetic acid", you can safely close the site. This or just reprinted from somewhere recipe, or the author did not take care of telling about the most important, pickling fish. Well, I will now explain what and how it really is.
A bit of history and classification. What is called Hoe's fish is a snack from a series of Korean salads invented by our Soviet-Russian Koreans. HE (HVE) in Korea is almost no different from Japanese Sashie, raw fish served with separate seasonings.
While he from fish with us, this is a dish, boiling as a full Korean salad. That occurred from the tradition of Korean fishermen raw fish Vinegar, for taste and disinfection.
The vinegar was then only natural, the Koreans are predominantly rice, which rarely has a fortress above 3%. In the Soviet Union, in the second half of the 20th century, when Korean salads were widespread, there were almost 70% acetic essence on the store shelves. Which, Soviet Koreans, diluted with water, used for their salads, as the usual 3% vinegar.
The dilution did not always spoke, telling the recipe he from fish. From here and went - "Add 5-6 teaspoons (25-30 ml) acetic acid 70% per 1 kg of fish "(published on one popular resource recipe)". I'll say right away, when you recalculate by 3% vinegar, it seems a completely normal ratio.
But! We look at what is happening.
1) acetic acid, due to its small volume, is not distributed evenly, and immediately absorbed into those few pieces to which it fell. Yes, with subsequent stirring and insistence, it will break a little, but still it will be unevenly. Some pieces will be too acidic, other little processed.
2) All acid will be absorbed by meat fish and it will become too sour.
Now we do as it should.
These 25-30 ml of acetic acid dilute 750-1000 ml of water. We get about 3% vinegar. Which fill fish. Mix. We leave for 30 minutes, no more. We merge vinegar with the help of a colander. You can even press a little. And cook on.
Previously, 70% acetic essence was used forced, another vinegar was usually not on the shelves. Now it is better to dilute 9% table vinegar In a ratio of 1: 3 or 1: 4.
What is the difference between this method of picking fish?
First, do not be afraid, fish in spite of the low percentage of vinegar, it is also normal about what the whims of her meat will say.
Secondly, the fish pieces are uniformly, as it is clumsy in a large volume of fluid.
Thirdly, surplus vinegar will be merged, and so much acid will remain in the fish as needed.
About marination time.
IN different recipes specified different time, From half an hour before the day. The right time is 30 minutes. For impregnation, even 3% vinegar is enough. Next, a more complex process will begin - part of the proteins is disturbed, and the part dissolves. What you will be perfectly on the turbidity of the liquid (vinegar can be white before, if there are minor fractions of meat, which dissolve faster). Well, those who marinate a day with acetic essence is guaranteed to receive fish, not inferior to old beef in hardness.
And of course, Korean fishermen, thence of this dish, did not marinated fish for days. Before the dinner, they soaked the fish in rice vinegar sliced \u200b\u200bslices. And while they were located to eat, He was already ready.
Therefore, a pair of safety tips:
- Use sea fish. Better is better (not grown in the cages), such as Mixed, cod, etc.
- Be sure to marvel fish. Although it is optional, we have usually sell well frozen fish everywhere.
And with the river, especially just catching, fish is better to do some other dish.
About taste.
Fish thus prepared like meat. Really, many confused with pork. That is, they think this is a Korean salad of pork meat.
How to cook hes right
You can cook hee from fish, birds or meat for both everyday meal and for a festive table. Surprise and loved ones. All amateurs of sharp and spicy dishes We will certainly appreciate HE to dignity, but we note: because the dish is sharp, they should not be too involved - everything is good in moderation.
So how can you cook hee at home?
1. Recipe cooking hee from fish
It will take:
500 g of the Fish Fillet (COM, Tolstolobik, Tuna, Minttai or others),
4 bulbs,
2 carrots,
2 cloves of garlic,
1 tbsp. acetic essence,
Sweet pepper, greens, coriander, spices, sugar, salt.
How to cook hehe from fish.
Wash fillet, cut into a thin long straw no more than 1 cm wide, pouring vinegar and leave for 30 minutes.
Long straw chop carrots, pass on vegetable oil, satisfying, lay out on top to fish.
The sweet pepper sliced \u200b\u200bon the carrot laying the sweet pepper, hereinafter - half rings onions, to pour the remaining vinegar, sprinkle with spices, sugar, spilling, mix everything, adding finely chopped garlic and cilantro, remove into the refrigerator for a day.
If you doubt as a fish, pick it up for at least a day - this is the maximum time of marinion. For he, you can use many species of fish - Gorbuha, Trout, Sudak, Kefal, Pelengas, Skumbria, Pike, Soma, Nerk, Salve, Sazan and others.
As for spices, it usually uses red burning pepper, black pepper, coriander, and soy sauce can be added in hea. Today, there are special mixtures of spices for hea on sale, as well as it often makes it with seasoning for carrots in Korean, whether to buy them, or combine different spices on their own - every hostess solves herself.
Another way to cook homemade hee from fish:
2. Recipe Home Honey Fish
It will take:
1-1.5 kg Sazan,
3-4 tbsp. vinegar 20%,
4 bulbs,
300 g of vegetable oil, salt,
1 tbsp. Sahara,
Red and black pepper.
How to cook homemade fish hee.
Separate a carcass of fish on the fillet, cut it like on Beefstrogen - stripes, put it in an enameled pan, pouring a vinegar, remove into the refrigerator for 2 hours, covering the lid, then put 3 sliced \u200b\u200bonion, mix, mix again in cold for another 2 hours.
Roll up to a chimka oil in a frying pan, turn off the plate, pour chopped onion (the remaining 1 head), salted fish in a saucepan, pour sugar, penetrate, pour oil with a bow from a frying pan, mix well and remove in the cold for another 3-4 hours Cover with a lid.
If you do not want to use for HE crude fish, especially when it comes to fish River, fillet can be drilled in a double boiler, after that it can already be chopped for hehe.
Hee, as already noted, prepare not only from fish, but also from meat.
3. Recipe cooking hee from beef
It will take:
800 g beef
200 g of orange juice freshly
100 g of Bulgarian pepper,
3 tbsp. tomato paste
1 bulbs,
Zira, dill, parsley, basil, sugar, red and black ground pepper, salt.
How to cook he from beef.
Cut meat by strokes as on Beefstrogen.
Stir tomato paste and orange juice, chop finely greens, add to meat. On the shallow grater to lose the bow or with the help of a blender grind it into porridge, along with salt and pepper, as well as sliced \u200b\u200bthin straw bulgarian pepper Add to a mixture of tomato and juice, mix.
Stay on the tray of the foil, to put meat on it, to pour it with a cooked sauce, cover the foil from above, bake 40 min in the oven preheated to 150 degrees. Ready HE lay out on the dish and decorate the greens.
This xhe meat recipe is safe, thermal processing. There is another option to prepare meat heb with roasting meat in front of marination.
4. Domestic meat recipe
It will take:
400 g of beef fillet,
500 g of carrots,
2 heads of garlic,
3 tbsp. vegetable oil
1 tbsp. vinegar
Black ground pepper, hammer coriander, dill, parsley, salt.
How to prepare he from meat.
Straw cut carrots (it is better to use a special grater for korean carrots), Salt, mix, leave, finely cut garlic. Remove with beef fat and streaks, straws to cut along the fibers on the pieces of 2-3 cm long, pour by vinegar, mix 10-15 minutes.
Roll over the oil in a saucepan, put meat, 10 minutes to fry, stirring continuously, put garlic, carrots, pepper and sprinkle with a coriander to taste, mix it, another 5 minutes warm it. Cool it at room temperature, then remove to the cold for several hours.
If the carrot that you use for hehe is not too juicy and sweet, add to it for each 1 kg of carrots 1-2 tbsp. cold water And sweeten it with sugar. Cut better frozen meat, well, the most important contribution to the wonderful taste of such he - a long marinency after heat treatment in a refrigerator.
If you want to cook Hee from the chicken, then you are also not lost - the dish will work out very tasty and please all lovers of birds and sharp snacks.
5. Recipe cooking Hee from chicken
It will take:
500 g chicken fillet,
150 g of vegetable oil,
2-3 bulbs,
3 carrots,
1 tbsp. vinegar 70% or 9% vinegar 7-8 tbsp,
Black pepper ground, salt,
2 tbsp. Seasonings for Korean carrots.
How to prepare he from chicken.
As a thin straw as possible, cut the chicken, to lose carrots on the Korean grater, chopped onions with half rings.
Roll oil in a frying pan, check its "readiness" toothpick: throw it into the oil - if it turns, it means, the oil is ready, pour oil chicken with onions and carrots, mix, pour vinegar, add all seasonings, pepper and salt, mix again, remove In the cold per day.
The cunning of this recipe is that the spices are added to the main ingredients after the oil - so they retain all their fragrance than if you pour products with oil spices. Take it better chicken breast, And for the convenience of cutting it, it is better slightly frozen.
Hehe is tasty, very appetizing and unusual. From such a dish on festive table Very quickly will not remain anything, and you will get a mass of compliments!
Hee of fish in Korean is the most suitable option. There is absolutely any fish, both river and marine. Very tasty he will succeed in mackerel, herring, cod, kefali, catfish, crucible, pike perch or pike. It is not necessary to remove small small bones from the fillet, a acetic essence during marination will make them soft. Better if the fish is fresh chilled. If the product has been proceeding, and, as a rule, seafood come to us on the counter in a frozen form, you need to trace the product to be proper quality and expiration date.
stock Foto Recipe X red fish
Ingredients:
- fish (in the photo of the Kizhche) - 300 g;
- onion - 3 heads;
- young garlic - ½ head;
- carrot - 1 piece;
- cucumber - 1 piece;
- acetic acid - 2 tablespoons;
- coriander - 1 tablespoon;
- hot peppers - 2 tablespoons;
- paprika and black pepper to taste;
- salt to taste;
- vegetable oil - 4 tablespoons;
- sugar - 1 teaspoon;
- soy sauce - 4 tablespoons.
Cooking process:
Leek Clean the husks, rinse and cut into thin half rings.
Prepared carrots Cut the thin straw (if you have a grater for Korean carrots, soda on it).
Young Garlic Cut the finely, not even cleaning. You can use old garlic, but it is pre-cleaned.
Fresh cucumber first cut into small plates, and then grind straw.
Red Fish (Kizhohuh, Gorbow or Trout) Separate on fillet, unless of course you didn't buy fillet in the store. Fish fillet wash well and cut into small, identical pieces. For he, you can not remove the skin from the fish, the main thing is that there is no scales on it.
Fillet fold into the bowl and fill with acetic essence, the acid will allow the fish protein to curl. Fish in vinegar becomes no fresh, but as it were thermally processed. Top lay out sliced \u200b\u200bonions, carrots and cucumber.
Add salt, sugar, paprika, black pepper, acute pepper and vegetable oil. Mix everything thoroughly.
Cover the bowl of a cup or tighten the food film, then put the fish heb in the fridge for the night.
The next day a snack is ready.
In this recipe, it is not used by greens, but you can add it if desired.
How to cook he from fish at home told Marina
