Main Page
National cuisine
Pike heh at home in Korean

Korean-Style Pike Hoe (Fish Salad)

Wonderfully tasty, unusual, zesty, and mayo-free! Korean-style pike hoe makes a standout dish for any special-occasion spread. It's surprisingly easy to make — the main thing is giving it time to rest and soak up the flavors. It's best to start it 4–6 hours before serving.

Lyalich

Recipe author

Watch the video

Composition / ingredients

Servings:

Pike (fillet)

500

Carrots

100

Onion

100

Salt (level)

0.25

Vegetable oil

Garlic

Dill

Ground hot pepper

Ground coriander

0.5

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 25 % 5 g

Carbohydrates 15 % 3 g

99 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pike hoe? Gather all the ingredients. Because pike is a freshwater fish, it can harbor parasites, so if you're not confident in the quality of your pike, it's best to skip this dish. Some say a hard freeze of about 10 days kills any parasites — I can't say for sure, but to be safe it's worth freezing freshly caught fish first.
Step 2:

Scale and gut the pike and rinse it under cold water. Cut off the fillets and be sure to remove even the tiniest bones — tweezers make this easy. Slice the fillet into strips about 1/3 inch (0.8–1 cm) thick.
Step 3:

Peel and mince the garlic and put it in a bowl. Pour in the vinegar and mash it together well.
Step 4:

Put the fish in a container, add the garlic-vinegar mixture, and stir well so all the fish is coated. Cover and refrigerate for one hour.
Step 5:

Peel the carrots, rinse them well in cold water, and grate them on a julienne (Korean-carrot) grater. Or cut them into thin matchsticks and put them in a bowl.
Step 6:

Add salt and ground coriander to the carrots. If you like, add a little sugar for a hint of sweetness.
Step 7:

Add chili pepper to the carrots — dried, or finely chopped fresh. Either way, adjust the heat to your taste. Mix everything well.
Step 8:

Add the carrots to the marinated fish and stir. Cover again and refrigerate for another hour.
Step 9:

Peel the onion and cut it into half-moons. Heat vegetable oil in a skillet over medium heat and add the onion.
Step 10:

Cook the onion for 2 minutes, stirring.
Step 11:

Right away, transfer the sautéed onion, oil and all, into the container with the pike and carrots, and stir.
Step 12:

Finely chop the dill, add it to the pike, and stir. Cover and refrigerate for one more hour. After that, the pike hoe is ready. Serve it with soy sauce and fresh vegetables.
Step 13:

Enjoy!

You can make this Korean-style hoe not just with pike, but with any white-fleshed fish.
Never thaw fish completely if you're going to cut it up! It's best to leave it on the bottom shelf of the fridge and bring it to just barely thawed. Then everything — cutting into steaks or large pieces, or filleting — goes smoothly. Fully thawed fish tends to fall apart into a shapeless mess when you cut it.
Everyone's tolerance for salty, sweet, bitter, spicy, and sour is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, go easy — some, like chili pepper, are especially easy to overdo.