How to cook Hye from fish according to Korean recipe

Korean traditional cuisine is distinguished by a large number of different spices, which are present in almost all dishes and give them Asian piquancy and pungent taste. At the same time, in domestic culinary, these recipes and methods of preparation are practically not used. But such dishes as Hye from fish and carrots in Korean are quite often present on the tables of our compatriots as snacks and salads.

More recently, the ways of preparing Korean cuisine were kept secret, it was not accepted to transfer them to other nations. But today, thanks to the all-knowing Internet, the recipe for preparing Xe from fish has become available to all comers. At the same time, most housewives began to make their own additions and other ingredients, which are practically not used in Korean cuisine.

To prepare fish Xe, naturally, the fish itself, or more precisely, its fillets, will be needed. At the same time, the fish can be completely different, but the main thing is to completely remove the bones from it, which is sometimes neglected by some housewives. To prepare this dish you need a kilogram of fish fillets without bones.

Next, you need what makes salad Hye Korean, and all dishes of this cuisine gives an unforgettable aroma. This is red pepper and coriander, which are present in almost all dishes of Korean cuisine. Also you can not do without soy sauce (in the amount of 100-150 mg) and one st. Spoons of soybean paste. Still need to take one bulb, 5 cloves of garlic and art. Spoon of vinegar. Cilantro and other herbs are used to taste.

Fish fillets must be cut into small pieces about one centimeter thick. After that, pour them with vinegar and fall asleep with salt, but put it all in a closed container at an incline to drain the liquid. This process is the main process in preparing Xe from fish, and many housewives make the mistake of leaving the fillet in a prominent "Yushka" or cutting too large pieces.

Next, you need to prepare a special marinade based on soy sauce. To do this, we dissolve the soybean paste in it, throw the cilantro into it and add salt. To prepare Xe from fish, it is necessary to fry a little finely chopped red pepper with garlic and coriander in oil, then add the resulting mixture to the sauce.

When the hour has passed since the fish was left in the vinegar, it can be obtained, and the resulting "Yushka" must be drained. It's already no good, so do not use it to further prepare Xe from fish.

Once the fish are taken out of the vinegar, it must be filled with onion, which was previously cut into half rings. In this form, lettuce is aged for about 15 minutes. Then add the cooked sauce, and the culinary masterpiece is covered with a lid.

Xe of fish will be ready in an hour. This dish does not require a special way of storage. The longer it is insisted on the cooked sauce, the more its flavor will be more intense, which means it will be more delicious.

This recipe does not pretend to become a standard of Korean cuisine, but many representatives of this nation cook the dish just like that, although sometimes there are stunning interpretations.