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Fish heh is especially popular among fans of spicy and savory appetizers. This dish can be eaten simply with bread or in combination with vegetable salad. Many may think that preparing a snack is quite difficult, but in fact, everything is simple here. Read the article and feel free to start cooking Korean dishes.

Korean cuisine has long won the hearts of Russian gourmets. One such dish is fish heh. To prepare the appetizer, raw fish fillet is used, which is marinated with the addition of various spices and herbs.

For Koreans, fish heh is both a snack and a full meal. If we talk about fish, Korean chefs give preference to tuna or pollock, but you can use other sea and river inhabitants - mackerel, pike perch, catfish, salmon, pink salmon, mullet, herring. You can marinate pike, however, cooks are not too fond of it because large quantity small bones.

It is best to choose fresh fish for an appetizer, since a frozen carcass loses its integrity when defrosted.

To reduce the cooking time, you can buy ready-made fillet, but the main thing is to cut it into thin slices, and be careful when stirring so that the appetizer does not turn into a mushy mixture. For heh, you can take different spices, but the right recipe heh implies the obligatory use of coriander and red pepper.

Classic recipe

For the classic heh recipe, you can take any fish, as long as there are no small bones in its meat. If you have a fresh catch on the table, then the appetizer will turn out excellent, all you have to do is choose the appropriate spices and seasonings.

Ingredients for 0.5 kg fish fillet:

bulb;
three garlic cloves;
a spoonful of sweet sand;
two tablespoons of soy seasoning;
two tablespoons of sesame oil;
two spoons of red pepper;
spoon vinegar essence;
a spoonful of coriander seeds.

Cooking method:

We cut the fish fillet into thin strips no more than three centimeters thick, add some salt, and pour in vinegar essence, which oxidizes the proteins of the fish and the fillet ceases to be raw. Marinate for three hours, longer if possible.
On sesame oil sauté chopped onion and spicy vegetables, then sprinkle with sweet sand, add fish, add soy seasoning, mix and remove from heat.
Grind the coriander seeds in a mortar and add them to the fish along with red pepper, mix again, let the appetizer brew for an hour, and serve with parsley leaves.

Cooking with vegetables

Today, in addition to the classic fish heh recipe, there are many other variations of preparing the snack. So, along with the fish, they began to pickle fresh vegetables, which refresh the appetizer and awaken the appetite. So, for the recipe we take 300 g of non-bony white fish.

Ingredients:

half a bell pepper;
one fresh cucumber;
110 g Korean carrots;
two onions;
three garlic cloves;
a bunch of parsley;
a spoon of paprika;
three tablespoons of soy seasoning;
three spoons of vinegar essence;
0.5 spoons of coriander (ground);
a spoonful of sesame seeds;
110 ml oil (refined or sesame).

Cooking method:

We also cut the fish fillet into thin strips, pour it with vinegar essence, add a little salt and marinate for at least two hours.
Chop the spicy vegetable and parsley, cut the cucumber into thin strips, chop the onion into quarters.
Mix the prepared vegetables and herbs with pickled fish pieces, add soy and oil, add all the spices, mix, cool the appetizer and serve.

How to make red fish

Red fish is considered a real delicacy, so any dishes made from it always turn out very tasty. Let's try to cook heh from such fish. Take any red fish, preferably fresh, weighing 400 g.

Ingredients:

one fresh cucumber;
three garlic cloves;
half a lime;
two tablespoons of sesame oil;
two tablespoons of soy seasoning;
two spoons of red pepper;
half a spoonful of cumin and dried cilantro.

Cooking method:

Marinate thin slices of red fish fillet in salt and lime juice for three hours.
In heated oil, simmer fresh cucumber strips and thin slices of garlic, pour in soy seasoning.
Mix the marinated fish with the resulting vegetable dressing, add all the spices, mix and you can enjoy the delicious appetizer.

Korean fish khe

For heh in Korean, you can take any deep-sea or sea fish, weighing half a kilogram. Korean chefs use a blend of hot seasonings for this appetizer, but we will focus on seasonings for Korean carrots.

Ingredients:

three tablespoons of sesame oil;
hot pepper pod;
three garlic cloves;
onions(not sweet);
two spoons of spice for Korean carrots;
a spoonful of sugar and vinegar;
a couple of sprigs of cilantro.

Cooking method:

Remove the seeds from the red pepper pod, cut it into rings and fry in well-heated oil for a few seconds. Then add onion half rings to it, followed by chopped garlic.
Mix thin slices of fish fillet with all the spices, add a little salt, add vinegar, add fried vegetables, mix, cover and let sit indoors for three hours.
To ensure that the fish is well soaked, you can place a weight on top.
The original prepared snack can be served like this. Place heh on a lettuce leaf, roll it up and serve with any Korean sauce, for example kimchi.

Herring recipe

Despite the fact that heh is quite a spicy snack, it is very healthy and, of course, very tasty. It is better to cook such a dish yourself rather than buy it, in order to be sure of the quality of the ingredients used. We will tell you how to make heh from herring. We use fresh fish, not salted or pickled.

Ingredients for 1 kg of fish:

half a kilo of carrots;
bulb;
three garlic cloves;
185 ml vinegar;
two tablespoons of soy seasoning;
a pinch of hot pepper;
three spoons of sweet sand;
a spoonful of sesame seeds;
spoon of butter.

Cooking method:

Cut the herring fillet into pieces and marinate in vinegar for an hour.
Then drain the fish excess liquid, add a spicy vegetable passed through a press, chopped onions and carrots, as well as crushed sesame seeds.
Add soy and oil. Then pepper and salt to taste, mix and infuse the appetizer for two hours.

From mackerel

Mackerel is fatty, healthy and delicious fish. It has few bones, making it ideal for making heh.

Ingredients for one mackerel weighing 400 g:

two onions of two varieties;
three tablespoons of vinegar;
a spoonful of salt and sweet sand;
a pinch of ground coriander;
three tablespoons of refined oil;
half a spoon of pepper mixture;
spoon of soy seasoning if desired.

Cooking method:

Cut the fish fillet into small pieces, mix with vinegar and leave for half an hour.
We take two types of onions, chop them into thin quarters, mash them a little with our hands so that the vegetables release their juice.
Combine the onion with the fish, pour in the oil and soy, add all the seasonings, mix, cover and leave in a cool place for a couple of hours.

Delicious pollock heh

Fish such as pollock is especially popular among our housewives. Fish is tasty, healthy and affordable. It can not only be stewed, fried, or baked, but also used to prepare heh. For the recipe you will need a fish fillet weighing half a kilogram.

Ingredients:

two carrots;
three heads of onions;
two sweet peppers;
two garlic cloves;
spoon of vinegar essence;
half a spoon of ground pepper (black);
a spoonful of crushed coriander;
salt and sugar to taste;
three sprigs of cilantro;
three peas of allspice;
three tablespoons of oil.

Cooking method:

We cut the fish fillet into pieces 1.5 cm thick. We dilute the vinegar essence with water (ratio 1:6), pour it into the fish, add salt and marinate.
Cut the pepper into strips, chop the onion into thin rings, finely chop the spicy vegetable, and grate the carrots.
Combine peppers and onions with fish. First fry the garlic in heated oil, then add the carrots to it, sauté for no more than a minute, then mix with the rest of the ingredients.
Season the appetizer with all the spices; you don’t have to chop the peppercorns. We put chopped cilantro, mix everything, cover, put pressure on top, and leave the appetizer for five hours, or better yet, all night.

Fish heh from pike

Pike is often used to prepare heh, despite the fact that the fish is quite bony. But the time spent is worth it to enjoy the aromatic, spicy and delicious snack.

Ingredients for 1 kg of pike:

one onion and one carrot each;
a spoonful of ground pepper (red and black);
a spoonful of coriander;
a small head of garlic;
three tablespoons of salt and sand;
two tablespoons of vinegar essence;
sesame oil (refined).

Cooking method:

We fillet the pike, remove the bones and cut into strips. Mix with onion half rings and carrots chopped on a Korean grater, add dry seasonings and spices.
Fry the chopped garlic in oil for 30 seconds and pour in the fish and vegetables along with vinegar. Cover the appetizer and leave for two days.

As it turns out, preparing delicious fish in Korean is quite simple. The main thing is to pay attention to the quality of the fish and choose the spices. At the same time, you yourself can adjust the spiciness and taste of the dish.

Description

Heh from fish- it's very popular fish dish Korean cuisine, which the Slavic people loved no less than Korean carrots. If you are a fan of bright flavors and love spicy and spicy fish dishes, then try making fish heh at home according to our photo recipe. He won't disappoint you.

Heh fish can be both a salad and a fish appetizer at the same time. This dish is extremely popular in Korea and is served in almost every cafe and eatery. The history of the origin of fish he says that this dish is a kind of “reinterpretation” of the Chinese “Hwe”, which was popular in China until the 11th century. Hwe was prepared exclusively from raw meat and fish. However, due to the epidemic, this dish completely disappeared, and was replaced by a new fish dish - heh. Fish heh was Confucius's favorite dish.

The classic Korean recipe for fish heh involves exclusively marinating the fish carcass without heat treatment. However, our people have slightly modified the technology of the Korean fish dish, including light heat treatment of raw fish: this is both more reliable and calmer. Otherwise, our recipe for making fish heh is no different from the Korean one. Of course, we are talking about a more simplified version of preparing khe in Korean, since classic recipe a bit labor intensive. But we want to say that the taste of simplified heh is no worse.

Korean fish hye is divinely tasty and aromatic. Due to the fact that the fish is marinated in a bite, fresh vegetables and spices, it is completely saturated with the smells of vegetables, herbs and dry spices. It will be impossible to resist such a dish. Therefore, carefully study our step by step recipe with a photo and impress your invited guests. Be sure that this unforgettable taste of fish heh will make everyone who tries even a piece fall in love with it. After all, our master class will tell you all the secrets of preparing delicious marinated fish.

Ingredients

(1 kg)
(1 large or 2 medium onions)
(80 ml)
(1 piece red)
(1-2 pcs.)
(1-2 pcs.)
(1 tsp)
(to taste)
(to taste)
(1 tbsp.)
(3-4 cloves)
(1 bunch)

Cooking steps

In our countries, silver carp or carp fillets are often used for Xe fish, but you can use any other fatty fish. The fish must be cleaned and gutted. Cut off the head, tail and all fins. Cut open the belly and remove all the entrails. If you wish to use only fish fillets, then carefully cut out the backbone and remove all bones. Wash the fish thoroughly and dry it with a paper towel. Cut the fish fillet into medium pieces, as shown in the photo, and place in a deep glass container. Add salt and vinegar to the fish, mix thoroughly and wrap the container in cling film. Place in the refrigerator for 40-45 minutes. If you did not cut out the backbone and cut the fish into whole pieces, then it should marinate in vinegar for 2-3 hours.

After the fish has been in the refrigerator, you can take it out. Rinse the fish thoroughly several times under running water and drain in a colander. Excess moisture should drain completely. You can dry the fish a little with a paper towel.

Onions need to be peeled and cut into thin half rings or rings. Peel the carrots and cut into thin long strips. Cut out the stem of the bell pepper and remove all the seeds. Rinse it thoroughly and cut into thin half rings. Fresh cucumbers rinse, cut off the bases on both sides and cut into long strips. Wash the greens, dry and finely chop. Send chopped vegetables and herbs to the fish.

Heat in a frying pan sunflower oil and add red there ground pepper. Quickly dissolve it in oil and turn off the heat.

Peel the garlic, pass through a press and add to the rest of the vegetables. Add dried chopped cilantro, ground pepper and a little salt there. Pour in hot oil and pepper. Mix all ingredients thoroughly. Cover the container with fish and vegetables cling film or cover and refrigerate for several hours. At this time, the fish will be thoroughly marinated and saturated with the aromas of all vegetables and spices.

After a few hours, you can remove the fish from the refrigerator and place it on a dish. Korean-style fish hye can be served! This is the color palette you should end up with! However appearance– this is a small fraction of what awaits you. And what an aroma this fish dish emits! There is no point in talking about taste! Prepare this amazing Korean dish and see for yourself what divine fish you can make at home using regular food products.

Bon appetit!

As a rule, many people love Korean salads. But they often don’t know how to cook them. Today I propose to prepare a delicious raw fish salad called Heh.

My husband brought fresh large sea trout from the store. I cleaned it, cut it into steaks, put the head, tail and fins on the fish soup (or rather on fish soup, because I think that real fish soup can only be prepared in nature and only from freshly caught fish).

My dad was an avid fisherman, he always caught fish himself and made this salad himself for his birthday, and it was his recipe that I prepared Heh today.

So, for preparation we will need:

Fresh fish - about 1-1.2 kg
onions - 2-3 pcs.
garlic - 5-6 cloves
red hot pepper(fresh or dry ground)
green cilantro or dry mixture of cilantro and cumin
acetic acid 70%
soy sauce

Cooking time - from 1.5 - 2 hours (when marinating with acetic acid) to 12 hours (when marinating with table vinegar).
Difficulty - low

I cleaned the fish from the backbone and bones. I did not remove the skin, because in this case the pieces of fish do not fall apart in the salad, and the skin becomes very soft when marinated.

Cut into small strips measuring approximately 3-4 cm by 1-2 cm by 0.7-1 cm.

Place the chopped fish in a bowl with a tight-fitting lid. I poured 2-3 spoons acetic acid 70%.

Clarification - I always use acid!!!, since in this case the fish is marinated for less time - about 35-40 minutes. If used for pickling table vinegar, That better fish leave overnight.

Mix the fish poured with acid thoroughly, cover the dish with a lid and leave to marinate. During this time, I stirred the fish several times.

While the fish was marinating, I peeled and cut the onion into rings or half rings.

I also peeled the garlic and cut it into thin slices.

I cut 2 pods of hot pepper - in my family they like this salad very spicy. If you don't like it spicy, you can omit the pepper, or add dry sweet pepper for flavor and color.

I didn’t have any green cilantro, it was too late to run to the store, so I crushed dry cilantro and cumin.

When the fish was marinated, it became lighter in color. To check whether the fish was marinated, I took one piece of the large size and cut it across.

If the inside is the same color as the surface, then the fish is ready, but if the inside is even darker, you need to leave the fish to marinate for a few more minutes.

To the fish I added chopped onion and slightly grated between my palms (you want it to release a little juice), garlic, pepper, spices, and poured a few spoons of soy sauce on it so that the salad was salty to taste (I didn’t add salt). Mixed everything well.

I left the salad to soak for another 40-60 minutes. The salad is ready! We ate it in one sitting!

Bon appetit!

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Not so long ago, Korean cuisine was a novelty for people living in the former Soviet Union. However, today sharp and piquant oriental pickles have taken root in our area. One of these unusual dishes is fish heh. This is a raw fillet marinated with spices and vegetables. How to make heh from fish so that it turns out truly tasty?

A little history

Hye is considered both a dish and a snack in Korea. It is prepared from both meat and fish, mainly tuna or pollock. He originated in the 11th century in China; Confucius loved him very much. However, after a large-scale epidemic, it disappeared from Chinese cuisine, but it became firmly established in Korean cuisine - in a new rethinking.

The recipe according to which heh is prepared in Korea will seem too labor-intensive for a European. In this regard, adapted options for preparing the dish will be given below.

Subtleties of cooking

This dish is quite simple to prepare, but it requires skill. For heh, you should take any fillet, not too bony fish. Both river and sea fish are suitable: mackerel, mullet, pelengas, catfish, pike perch, herring, salmon, pink salmon. You can also cook from pike, but this inhabitant of reservoirs is quite bony.

If you decide to make heh, you should not take frozen fish. When defrosted, it will lose its integrity and “marketable” appearance. You can purchase ready-made fillets in the store, which will significantly reduce labor costs during cooking.

The fish should be cut sharp knife into thin strips. It is better to remove the skin that is too thick first so that the heh does not turn out too tough.

After adding vinegar, the pieces become brittle, so you need to be careful when stirring. Otherwise, the fish will acquire the consistency of mush.

Since heh is a Korean dish, it will definitely contain coriander and red pepper. Traditionally, Korean pickles also contain zucchini, carrots, cabbage, and eggplant.

Freshly prepared heh will be an excellent appetizer for alcohol, or an addition to meat and first courses. Pieces of fish can be put on sandwiches or in tartlets, in salads.

Perhaps the proposed recipes will little reflect the taste of a real, very labor-intensive Korean dish, but they are not difficult to prepare at home.

Ingredients:

800 g fish fillet;
1 onion;
3 cloves of garlic;
1 tsp. Sahara;
2 tbsp. l. soy sauce;
1 tbsp. l. ground pepper;
2 tsp. vinegar;
a pinch of salt;
green;
1 hot pepper;
3 tbsp. l. any vegetable oil.

Preparation:

Pour salt into the chopped fish, pour in vinegar and mix thoroughly.
Peel the onion and chop it into rings.
Peel the garlic cloves and cut into small pieces.
Heat oil in a frying pan or small saucepan.
Mix fish, oil, onion, garlic, red pepper, sugar, sauce.
Chop the greens and hot peppers and put them in a dish.
Let sit the fish for 30 minutes and serve.

This fish heh, made according to a classic recipe, will be easy to make at home for lunch or dinner. The ingredients of the dish are very simple and can be found in every housewife.

If you decide to cook Korean-style fish hye, the recipe for the dish will be a little more complicated.

Ingredients:

300-400 g fish fillet;
1 tsp. coriander;
4-5 garlic cloves;
3-4 onions;
1 tbsp. l. red pepper;
1.5 tbsp. l. vinegar;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
green;
soy sauce;
vegetable oil.

Preparation:

Heat a frying pan, add oil and quickly fry the red pepper in it.
Peel the onions and cut into rings.
Chop the garlic cloves and herbs.
Mix soy sauce, coriander, salt, pepper, vinegar, sugar in a separate bowl.
Mix the spices with the fish cut into strips, cover and refrigerate for a couple of hours.
Mix again, place in small plates or bowls and serve.

Mackerel heh is very tasty. The recipe includes few ingredients and is easy to prepare. The only difficulty is to buy fresh fish in the store, since mackerel is mostly sold frozen. It must be handled with extreme care, as the fillet may fall apart after defrosting.

Ingredients:

1 mackerel;
1 onion;
3 tbsp. l. lemon juice;
0.5 tsp. salt;
1 tsp. granulated sugar;
1 tsp. vegetable oil;
seasoning for Korean carrots.

Preparation:

Cut the mackerel fillet into thin strips.
Peel the onion and chop into rings.
Mix fish fillet and onion.
Add salt, carrot seasoning, sugar, lemon juice, vegetable oil.
Mix all ingredients well and refrigerate for 6 hours.

This dish is convenient to prepare in the evening and leave overnight in the refrigerator. Already in the morning you can enjoy delicious fish.

Read also:

Ingredients:

1 kg frozen or fresh mackerel;
3 carrots;
1 onion;
3 tsp. sesame seeds;
2 tsp. dried seasoning;
100 g soy sauce;
0.5 l apple cider vinegar;
salt, pepper, sugar to taste.

Preparation:

Place fish fillets in a bowl with a wide bottom.
Pour apple cider vinegar over fish.
Place a flat dish on top and leave to marinate for 2 hours.
At this time, peel the carrots and grate them into long strips on a Korean grater. If you don’t have such a grater, you can simply chop the vegetable thinly.
Place the grated carrots in a bowl and sprinkle with salt, sugar, and pepper. Mix. You can add 1 tbsp. l. vinegar.
Cut the peeled onion into rings.
Heat a frying pan well and pour vegetable oil into it.
Lightly fry the onion and sesame seeds.
When the fish is marinated, drain it in a colander and add it to the carrots.
Add onion, sesame seeds and soy sauce.
Mix well and leave the salad in the refrigerator for a couple of hours.

Another version of a Korean dish adapted to our conditions is pike hee, the recipe for which can be prepared at home.

Ingredients:

1 kg fillet;
3 onions;
3 carrots;
head of garlic;
3 tbsp. l. Sahara;
2 tbsp. l. vinegar;
ground black and red pepper;
1 tsp. coriander;
green;
50 g vegetable oil.

Preparation:

Cut the pike fillet into strips.
Peel carrots, onions and garlic. Grate the carrots, chop the onion into slices, chop the garlic.
Mix fish and vegetables, add sugar, spices, salt, vinegar.
Heat vegetable oil well in a frying pan.
Add fish and vegetables and mix.
Add soy sauce.
Place the mixture in a glass container and leave to marinate for 12 hours.
Sprinkle with finely chopped herbs and serve.