Marinated fish "He"

Today, no one can be surprised by the variety of salads. People have learned to combine a variety of ingredients, season them with interesting dressings and sauces, resulting in great taste. Today we will get acquainted with one type of salad called Heh. We understand that the name is interesting, and most likely many of you realized that this is a Korean salad, the fashion for which has firmly entered our kitchens. Usually, Korean friends first introduced us to the technology for preparing such salads, after which our chefs began to add a little of their imagination, including ingredients that were more accessible to us. Regarding the Heh salad, this is an excellent option for those of us who like to pamper ourselves with spicy dishes. In principle, Heh salad can be considered a salad and a good snack at the same time.

A modern classic dish, He is a spicy appetizer made from marinated pollock, tuna or mackerel. To prepare it, you must first marinate the fish, but do not heat it. He is also prepared from lamb, veal and poultry. Only pork is not used for this dish under any circumstances.

If we talk about the modern interpretation of cooking recipes Korean dish, then Russian chefs in some cases subject products to heat treatment, but in all other variants of cooking technology, they adhere to traditional Korean technologies.

Recipe 1. Salad “He”

Required ingredients:

Beef meat - 0.5 kg;

Salt, vinegar, a little sugar and soy sauce;

Carrots - 5-6 pcs.;

Onion - 2 heads;

Garlic - 3-4 heads,

Black and red hot pepper.

Cooking methods:

Take slightly frozen meat and cut it into strips. Prepare a marinade from a small amount of vinegar, soy sauce, sugar and salt. Mix everything and pour over the meat strips. Let the meat marinate in a cool place (not in the refrigerator) overnight.

In the morning, peel the prepared carrots and chop them. Cut the onion heads into half rings and mix with the meat. Add black pepper, a little hot pepper and 3-4 medium-sized cloves of garlic passed through a press. Mix everything well.

Pour 50 g of oil into the frying pan and heat it until smoke begins to appear above it. Pour hot oil over our salad, mix with a wooden spatula and let it brew until evening. In the evening, the Heh salad should be served.

Recipe 2. “Heh” salad

Required ingredients:

Fillet of catfish, pollock, tuna or other fish - 0.5 kg;

Carrots - 2 pcs.;

Onions - 4 pcs.;

Garlic cloves - 2 pcs.;

Sweet pepper, coriander, spices, vinegar essence 1 tbsp;

Salt and sugar.

Cooking method:

First, we process the fish fillet, make sure that all the bones are removed and cut it into thin strips. Pour vinegar and leave to marinate for 40-50 minutes. Peel the carrots and cut into Korean strips. Heat the oil in a frying pan and saute the carrots in it. When the carrots soften a little, add salt. Remove from heat and place a layer of carrots on the fish.

Peel the sweet pepper and cut into strips - this will be the third layer of the salad. Next you need to lay out a layer of onion rings, add salt, pour vinegar, sprinkle with spices, salt, sugar and pour vinegar. Stir and add chopped garlic cloves and cilantro. Place the salad in a cool place for 24 hours.

Recipe 3. “Heh” salad

Required ingredients:

Beef - 800 g;

Orange juice (fresh) - 1 glass;

Bulgarian pepper - 100 g;

Onion - 1 pc.;

Tomato paste - 3 tbsp;

Basil, dill, parsley, cumin; ground black and red pepper; salt.

Cooking method:

We cut the meat into strips, as in the case of beef stroganom. In a separate bowl, mix orange juice (200 g), tomato paste and chopped herbs. We grate the onion, and then beat it with a blender, add pepper, salt and beat it into the porridge again with a blender. Add the prepared sauce to the orange juice and tomato paste. Add more chopped into strips bell pepper and mix. Line a baking sheet with foil. Lay out a layer of meat strips, pour in the sauce and cover with a second layer of foil. Let's bake for 40 minutes in an oven heated to 150 degrees.

Then put the salad on a plate, garnish with herbs and serve.

Recipe 4. “Heh” salad

Required ingredients:

Chicken fillet - 0.5 kg;

Carrots - 3 pcs.;

Onion - 3 pcs.;

Vegetable oil - 150 ml;

Vinegar 9% - 7 tbsp;

Salt, pepper, seasoning for Korean carrots- 2 tbsp.

Cooking method:

Cut the chicken breast into thin strips. Peel the carrots and grate them on a special grater for Korean carrots. Cut the peeled onions into half rings. Pour oil into a frying pan and heat it. Pour hot oil over the ingredients and mix. Then add vinegar, add all the spices, mix again and put our Heh salad in the refrigerator for 24 hours.

Please note that all the spices in this salad should be added only after hot oil has been added to the salad. Only in this way will you be able to preserve their aroma and taste!

Recipe 5. “Heh” salad

Required ingredients:

Fresh pike, fillet - 1 kg;

Vinegar 70% - 1 tbsp;

Carrots - 2-3 pcs.;

Red hot pepper, paprika, onion - 1 head, salt, vinegar and vegetable oil.

Cooking method:

Clean the pike, fillet it and cut the fillet into small steaks. Place them in a small bowl and pour in 1 tbsp. 70% acetic acid. Mix. Let it marinate in a cool place for a while.

Peel the onion and cut it into rings. Mix the fillets again and add the onion rings.

Now let's get to the carrots. We clean it and cut it on a special grater. Send it to the fish, salt it and add 2 tsp. vegetable oil. Stir, add paprika and hot pepper. Mix again, add 1 tsp. liquid soybean, cover the dish with a lid and leave to marinate for 2.5 hours.

Then mix the salad well and put it in a salad bowl. This salad is the perfect appetizer to go with a glass of vodka!

If you are not sure about the quality of the fish, then use the maximum marinating time - 24 hours

When preparing Heh salad, use special spices, which today can be bought in supermarkets without any problems. This will shorten the salad preparation time.

Unfortunately, I couldn’t find any recipes on the Internet. proper preparation heh. Therefore, first in this article I talk about preparing the dish, and give. Naturally, as usual on Recipes from Domovest, everything is described in detail.

Mostly reprints circulate on sites, in best case scenario recipes heard somewhere. You can understand whether a heh recipe is real or not very simply by reading about vinegar in it. Usually, recipes contain either abstract vinegar, without specifying the type or percentage, or 70% acetic acid, which is practically not used in cooking without dilution.

So, if you see simply “vinegar” or “acetic acid” in the description of the preparation of heh, you can safely close the site. This is either just a recipe reprinted from somewhere, or the author did not bother to talk about the most important thing, marinating the fish. Well, now I’ll explain what and how it really is.

A little history and classification. What we call fish heh is an appetizer from a series of Korean salads invented by our Soviet-Russian Koreans. Hye (hwe) in Korea is almost the same as Japanese sashimi, raw fish served with individual seasonings.

Whereas our fish heh is a dish prepared like a full-fledged Korean salad. Derived from the Korean fishermen's tradition of seasoning raw fish with vinegar for flavor and disinfection.

At that time, vinegar was only natural; among Koreans, it was mainly rice vinegar, which rarely had a strength higher than 3%. In the Soviet Union, in the second half of the 20th century, when Korean salads became widespread, store shelves contained almost exclusively 70% vinegar essence. Which, diluted with water, Soviet Koreans used for their salads, like regular 3% vinegar.

They didn’t always talk about dilution when telling the recipe for fish heh. This is where it came from - “add 5-6 teaspoons (25-30 ml) of 70% acetic acid per 1 kg of fish” (recipe published on one popular resource).” I’ll say right away that when converted to 3% vinegar, it seems like a completely normal ratio.

But! Let's see what happens.
1) Acetic acid, due to its small volume, is not distributed evenly, but is immediately absorbed into the few pieces it hits. Yes, with subsequent stirring and infusion it will disperse a little, but it will still be uneven. Some pieces will be too sour, others under-processed.
2) All the acid will be absorbed by the fish meat and it will become too sour.

Now we do it right.
We dilute these 25-30 ml of acetic acid with 750-1000 ml of water. We get approximately 3% vinegar. Which we pour into the fish. Mix. Leave for 30 minutes, no more. Drain the vinegar using a colander. You can even squeeze it a little. And we continue to prepare.

Previously, they used 70% vinegar essence forcibly; there was usually no other vinegar on the shelves. Now it is better to dilute 9% table vinegar in a ratio of 1:3 or 1:4.

What is different about this method of marinating fish?
Firstly, don’t be afraid, the fish, despite the low percentage of vinegar, will marinate just as well, as evidenced by the whitening of its meat.
Secondly, the pieces of fish will marinate evenly, since it is soaked in a large volume of liquid.
Thirdly, the excess vinegar will be drained, and as much acid as needed will remain in the fish.

About marinating time.
IN different recipes indicated different time, from half an hour to a day. Right time- 30 minutes. Half an hour is enough to soak even 3% vinegar. Next, a more complex process will begin - some of the proteins become tanned, and some dissolve. Which you can clearly see by the cloudiness of the liquid (vinegar can turn white earlier if there are small fractions of meat that dissolve faster). Well, those who marinate for a day with vinegar essence are guaranteed to get fish that is not inferior in toughness to old beef.

And of course, Korean fishermen, the founders of this dish, did not marinate fish for days. Just before lunch, they soaked the cut-up fish in rice vinegar. And while we were settling down to eat, He was already ready.

Therefore, a couple of safety tips:
- Use sea ​​fish. It’s better to eat wild fish (not raised in cages), such as pollock, cod, etc.
- Be sure to freeze the fish. Although this is not necessary, we usually sell well-frozen fish everywhere.

And with river fish, especially freshly caught ones, it is better to make some other dish.

About taste.
Fish prepared in this way resembles meat. In fact, many people confuse it with pork. That is, they think that this is a Korean pork salad.