Spicy Korean fish salad

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. For salad, river fish is best suited, such as carp, carp...

2. Step 2:

   

   Clean the fish well, gut it. Cut off the head and tail. Rinse thoroughly under running water.

3. Step 3:

   

   Separate the spine and rib bones from the carcass.

4. Step 4:

   

   Cut each side of the fish in half and cut into slices, about one and a half cm thick.

5. Step 5:

   

   Put the chopped fish in a deep bowl, pour vinegar essence and mix well. Press down with a flat plate and put it on for 2 hours so that the pieces are well digested in vinegar. When an hour has passed, you need to check if the fish has turned white and lick it, if it is not very sour and the middle of the piece is still raw, you can add a little vinegar. Don't be afraid to take vinegar essence. In the process of digestion, it is neutralized by fish juice and only a piquant sourness remains.

6. Step 6:

   

   Sweet bell pepper cut into thin strips about 5 mm thick.

8. Step 7:

   

   Cut fresh cucumbers of the same thickness.

9. Step 8:

   

   Cut onion into half rings of the same thickness.

10. Step 9:

    

    Pass a few cloves of garlic through the press.

11. Step 10:

    

    Put all the prepared vegetables together with the finished fish in a cup, container, so that it is convenient to mix.

12. Step 11:

    

    Add salt, ground black and ground red pepper to the fish and vegetable mass, sprinkle with paprika and pour soy sauce. Mix everything thoroughly. If desired, you can add coriander greens. It will be good when the finished salad will stand a little and get a general taste.

13. Step 12:

    

    Here we have a truly exotic salad. Incredibly delicious with a piquant sourness. Such dishes can be successfully served on a festive table. Enjoy your meal!