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Spicy Korean fish salad

Spicy Korean-Style Fish Salad

For lovers of hot, zesty salads — this is just THE thing! This salad is very popular across Asia, and it's served with great success at big celebrations. It's a staple of Chinese and Korean cuisines and works wonders for the appetite. You can serve it with anything, but it's best with potatoes. Try it once and I'm sure you'll want to make it a regular on your family menu.

luba60

Recipe author

Composition / ingredients

Servings:

River fish

2000

Onion

Bell pepper

Cucumbers

Vinegar essence

Salt

Garlic

Ground red pepper

Ground black pepper

Paprika

Soy sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 73 % 11 g

Fats 7 % 1 g

Carbohydrates 20 % 3 g

68 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get all the ingredients ready. River fish works best for this salad — varieties like common carp or silver carp.
Step 2:

Scale and gut the fish well. Cut off the head and tail. Rinse thoroughly under running water.
Step 3:

Remove the spine and rib bones from the fish.
Step 4:

Cut each side of the fish in half and slice it into pieces about one and a half centimeters thick.
Step 5:

Put the sliced fish in a deep bowl, pour the vinegar essence over it, and mix well. Weigh it down with a flat plate and leave it for 2 hours so the pieces "cook" through in the vinegar. After an hour, check whether the fish has turned white and give it a taste — if it isn't very sour and the center of a piece is still raw, you can add a little more vinegar. Don't be afraid to use vinegar essence. As the fish cures, the vinegar is neutralized by the fish juices, leaving just a pleasant tang.
Step 6:

Cut the sweet bell pepper into thin strips about 5 mm thick.
Step 7:

Cut the fresh cucumbers to the same thickness.
Step 8:

Cut the onion into half-rings of the same thickness.
Step 9:

Press a few cloves of garlic through a garlic press.
Step 10:

Put all the prepared vegetables together with the cured fish into a bowl or container roomy enough to mix in easily.
Step 11:

Add salt, ground black and ground red pepper to the fish-and-vegetable mixture, sprinkle with paprika, and pour over the soy sauce. Mix everything thoroughly. If you like, add some cilantro. It's best to let the finished salad sit a while so the flavors meld.
Step 12:

And there you have it — a truly exotic salad, incredibly tasty with a zesty tang. A dish like this is a great choice for a festive table. Enjoy!

The recipe is tricky only in that it uses vinegar essence and you have to make sure the fish cures all the way through and turns white. Otherwise there's nothing to it. The salad comes out amazing, with a zesty flavor. You'll pleasantly surprise your friends with this dish.