Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary ingredients for cooking pink salmon hye at home in Korean. I took the tail part of the pink salmon.
Step 2:
Wash the fish thoroughly, dry it well. Cut the fish lengthwise, remove the skin, remove the spine and bones. I got 350 grams of fillet. I took the amount of spices exactly by the weight of a clean fillet.
Step 3:
Salmon fillet cut across into 1-1.5 cm thick pieces. You can freeze the fish a little to make it easier to cut even pieces.
Step 4:
Put the fish in a glass or enameled dish, add sugar and salt, mix gently. Let the fish stand for 15 minutes.
Step 5:
Dry the whole coriander in a dry frying pan, stirring, 1-1.5 minutes, so that it becomes more fragrant. You can use ready-ground coriander, but, unlike the whole, it does not have such a rich, pronounced taste and aroma.
Step 6:
Add acetic acid to the fish, mix. Close the container with fish with cling film, leave for 20 minutes.
Step 7:
During this time, you can mix the fish a couple of times so that the pieces are marinated evenly. Gradually, the color of the fish will lighten, which means that the marinating process is underway.
Step 8:
Peel onions, cut into not very thin half rings.
Step 9:
Heat the vegetable oil in a frying pan, put half of the onion. Fry the onion over moderate heat until golden brown, stirring occasionally. Don't be confused by the amount of oil, it will act as a marinade.
Step 10:
Add the second half of the onion to the fish, mix.
Step 11:
Remove the boiling oil with onions from the heat, wait until the boiling stops, and immediately add paprika and pepper. Mix well. Thus, the spices will be slightly brewed, and the oil will color. This oil will give the snack a special taste and color.
Step 12:
Pour the hot oil with onion into the fish, mix gently.
Step 13:
Grind coriander. It is better to do this just before use in order to preserve the flavor of the spice as much as possible.
Step 14:
Add coriander to the fish, mix.
Step 15:
Peel garlic, chop it in a convenient way: on a grater, through a press or finely chop.
Step 16:
Chop carrots on a grater for Korean carrots.
Step 17:
Add garlic, carrots to the fish, mix.
Step 18:
Pour in soy sauce, mix well. Close the snack, leave it in the refrigerator for marinating for 4-5 hours, or preferably overnight. During the pickling, the snack can be mixed a couple of times.
Step 19:
When serving, sprinkle the pink salmon hehe with sesame seeds toasted in a dry pan and garnish with fresh parsley. Enjoy your meal!
Korean dishes can combine several flavors at the same time - spicy, sour, sweet, salty. This is the main feature of Asian cuisine.
The addition of chili pepper gives pink salmon heh a pungent taste. Instead, you can take ground red or hot pepper.
Guided by the preferences of the household and my own taste, I replaced the chili pepper with ground black. Therefore, the snack turned out to be moderately spicy and very fragrant.
Increased the pickling time, leaving the he in the refrigerator until the next day. In my opinion, this is the best and most reliable option. The fish is better marinated, nourished with the taste and aroma of spices and vegetables.
If desired, for greater sharpness and piquancy, you can increase the amount of garlic and pepper. You can also add any ready-made seasoning for fish.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
- Acetic essence - 11 kcal/100g
