Recipe heh from pollock with carrots. Heh from pollock in Korean

26.06.2022 Bakery products

Today - a recipe for a wonderful cold appetizer from a regular reader and blog commentator Mikhail Dorogov.

We were walking with friends in a cafe. And the conversation turned to ... pollock. One of our company told us this story about pollock: all the indigenous peoples living along the shores of the Pacific Ocean never ate pollock, they considered it a waste fish, not suitable for food. And pollock arose in our everyday life solely thanks to the Stalinist camps.

I got interested in this issue. It turned out that our friend was only partly right.

Pollock is a bottom-pelagic cold-loving fish of the cod family. It lives at depths of 200-300 meters. Hence a very simple conclusion: the natives of the Pacific coast did not really eat pollock, since they did not get it. In general, they almost did not know about its existence, since they did not have the opportunity to fish from a depth of 200 meters.

And they didn’t need it, because they calmly caught salmon and trout from their boats. Why did they have to deal with hard-to-find and rather small pollock when they calmly caught salmon as much as they needed? There were no restrictions back then.

But the distribution of pollock, apparently, is connected, indeed, with the Stalinist camps. In the thirties, due to the huge increase in the number of prisoners, the Soviet Union faced the question of providing them with inexpensive and high-quality food. Then attention was paid to pollock. It could be mined in huge quantities, making it a cheap product. But most importantly, it turned out that, in terms of its nutritional value, pollock is in no way inferior to the most valuable varieties of fish. By the forties, pollock entered the diet of regular army soldiers, and by the fifties it had firmly established itself in the entire Soviet public catering.

Literally the next day after my research, my eyes fell on preserves called "Heh - Korean fish." In fact, I have been buying these preserves for a long time, but for the first time I had the idea not to buy heh, but to cook it. The fact is that pollock is an ideal product for cooking heh.

Heh itself is an excellent cold appetizer. For example, to increase appetite before dinner. Yes, and under it, darling, heh - an excellent snack!

Unlike "Korean-style carrots", heh is really a Korean dish, with a long history. In Korea itself, this dish is very popular and is served in almost every eatery. More precisely, since this is a folk dish, now it is no longer a dish, but a whole direction in Korean cuisine. There are hundreds, if not thousands, of cooking recipes! It is believed that the prototype of this dish was “khwe”, prepared exclusively from raw fish and meat, which came from China, where it was very popular until the 11th century. After the epidemic that overtook the country in the 11th century, this dish disappeared from the cuisine of China, and heh, in the form in which it is prepared today, has become a Korean “rethinking” of the traditional Chinese “hwee”.

Traditional recipes are very difficult to prepare, so even in Korea, hye is most often prepared according to simplified recipes. In such options, the preparation of this snack is very simple, and the result is excellent!

So, we are preparing a variation on the theme heh.

What do you need?

What to do?

We remove the fillet from the pollock. In no case should the fish contain bones. Therefore, only small-boned or large fish are used for heh. Traditionally, heh is prepared only from sea fish, but recently pike, burbot, carp, and other large varieties of river fish have often been used. Do not use for he salmon and sturgeon. They have a specific and bright taste, which is not suitable for heh.
Removing the pollock fillet is not such a simple procedure, as it turned out, therefore I strongly recommend buying a ready-made pollock fillet, since now it is sold everywhere. From one kilogram of gutted pollock, approximately 600 grams of fillet is obtained. Cut the fillet into small pieces.
Fill the fish with vinegar, put it in the refrigerator for 30-40 minutes to marinate.
In the meantime, cut the onion into half rings.
It is often recommended to cut carrots into strips, as for carrot-chi. I do not like this option, because in the form of straws, carrots are quite hard and crispy. When it is the main component of the dish, this is good, and this option is justified. But when it serves as an addition to soft fish, the combination is not very good. Therefore, in this case, I recommend rubbing carrots on a coarse grater.
After the fish has marinated well, squeeze it, put it in a dish, salt it.
Dip the onion in the marinade for a few seconds, squeeze it and lay it on top of the pollock.
We do the same with carrots. Then squeeze out the garlic.
Now it's the turn of the components that are mandatory in almost all Korean dishes and which give them an easily recognizable and unique taste: coriander and red ground pepper. You can also add any seasonings you like. I added basil. We do not mix.
Heat sunflower oil in a frying pan until smokey. Then we pour them over the dish through the spices.
We put it in the refrigerator, after a couple of hours we mix it, then we put it back in the refrigerator. Let it brew for a day.

A wonderful cold appetizer heh from pollock is ready!

Heh from fish is especially liked by fans of spicy and savory snacks. Such a dish can be eaten simply with bread or in combination with a vegetable salad. It may seem to many that preparing an appetizer 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 kheh. For the preparation of snacks, raw fish fillet is used, which is marinated with the addition of various spices and spices.

For Koreans, fish heh is both an appetizer and a full meal. If we talk about fish, then Korean chefs prefer tuna or pollock, but you can use other sea and river inhabitants - mackerel, pike perch, catfish, salmon, pink salmon, mullet, herring. You can pickle pike, however, cooks do not like it too much because of the large number of small bones.

It is best to choose fresh fish for snacks, as a frozen carcass loses its integrity when defrosted.

To reduce the cooking time, you can buy a ready-made fillet, but most importantly, you need to cut it into thin slices, and be careful when mixing so that the appetizer does not turn into a mushy mixture. For heh, you can take different spices, but the correct heh recipe requires the use of coriander and red pepper.

Classic recipe

For a 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 your table, then the appetizer will turn out excellent, it remains only to choose the right 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 tablespoons of red pepper;
a spoonful of 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, fill it with vinegar essence, which oxidizes the proteins of the fish and the fillet ceases to be raw. Marinate for three hours, longer if possible.
Saute chopped onions and spicy vegetables in sesame oil, then sprinkle with sweet sand, put fish, pour soy seasoning, mix and remove from heat.
Grind coriander seeds in a mortar and send them to the fish together 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 recipe for fish heh, there are many other variations in the preparation of snacks. 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 of Korean carrots;
two bulbs;
three garlic cloves;
bunch of parsley;
a spoonful of paprika;
three tablespoons of soy seasoning;
three spoons of vinegar essence;
0.5 tablespoons of coriander (ground);
a spoonful of sesame;
110 ml oil (refined or sesame).

Cooking method:

We also cut the fish fillet into thin strips, pour with vinegar essence, add a little salt and marinate for at least two hours.
Grind the spicy vegetable and parsley, cut the cucumber into thin strips, chop the onion into quarters.
Mix prepared vegetables and herbs with pickled fish pieces, pour in soybeans 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 from it always turn out to be very tasty. Let's try to cook heh from such fish. Take any red, preferably fresh fish, weighing 400 g.

Ingredients:

one fresh cucumber;
three garlic cloves;
half a lime;
two tablespoons of sesame oil;
two tablespoons of soy seasoning;
two tablespoons 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.
On the heated oil, let in the straws of fresh cucumber and thin slices of garlic, pour in the soy seasoning.
We mix the marinated fish with the resulting vegetable dressing, put all the spices, mix and you can enjoy a delicious snack.

Heh from fish in Korean

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

Ingredients:

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

Cooking method:

We release the red pepper pod from the seeds, cut into rings and fry for a few seconds in well-heated oil. Then we put onion half rings to it, and then chopped garlic.
We mix thin slices of fish fillet with all the spices, add a little salt, pour in vinegar, put the fried vegetables, mix, cover and infuse in the room for three hours.
In order for the fish to be well soaked, you can put a load on top.
The original ready-made snack can be served like this. We put heh on a lettuce leaf, roll it up and serve with any Korean sauce, for example, with 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, and not 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 of vinegar;
two tablespoons of soy seasoning;
a pinch of hot pepper;
three spoons of sweet sand;
a spoonful of sesame;
a spoonful of oil.

Cooking method:

Cut the herring fillet into pieces and marinate in vinegar for an hour.
Then we drain the excess liquid from the fish, put the spicy vegetable passed through the 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.

Mackerel

Mackerel is a fatty, healthy and tasty fish. It has few bones, so it is perfect for making hye.

Ingredients for one mackerel weighing 400 g:

two bulbs of two varieties;
three tablespoons of vinegar;
spoons of salt and sweet sand;
a pinch of ground coriander;
three tablespoons of refined oil;
half a spoonful of a mixture of peppers;
teaspoon soy seasoning, if desired

Cooking method:

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

Delicious hee from pollock

Such fish as pollock is especially popular with our hostesses. The fish is tasty, healthy and affordable. It can not only be stewed, fried, or baked, but also used to make heh. For the recipe, you need a fish fillet weighing half a kilogram.

Ingredients:

two carrots;
three heads of onions;
two sweet peppers;
two garlic cloves;
a spoonful of vinegar essence;
half a spoonful 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:

Cut the fish fillet into slices 1.5 cm thick. Dilute the vinegar essence with water (ratio 1:6), pour it into the fish, salt and marinate.
Cut the pepper into strips, chop the onion into thin rings, finely chop the spicy vegetable, three carrots on a grater.
We combine pepper and onion with fish. First, fry the garlic in heated oil, then put 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, peppercorns can not be crushed. We put chopped cilantro, mix everything, cover, put oppression on top, and insist the appetizer for five hours, and preferably all night.
spoonfuls 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 cut the pike into fillets, remove the bones and cut into strips. Mix with onion half rings and carrots chopped on a Korean grater, pour dry seasonings and spices.
Fry the chopped garlic in oil for 30 seconds and pour the fish with vegetables along with vinegar. We cover the appetizer and insist for two days.

As it turned out, it’s quite simple to cook delicious fish in Korean. The main thing is to pay attention to the quality of the fish and pick up spices. At the same time, you yourself can adjust the spiciness and taste of the dish.

This dish is loved by many. Khe can be made from anything: meat, poultry, mushrooms. I offer a recipe for cooking Xe their pollock. This dish is available to each of us. Pollock is an inexpensive fish. Yes, and it is not in short supply. The rest of the ingredients are also easily found in kitchen cabinets. But the result of cooking He from pollock will pleasantly surprise you. The fish is obtained with an extraordinary taste.

I really like the fact that the spiciness of the finished dish can be adjusted to your taste in this recipe. known to be very sharp. I prefer a milder taste. You can adjust the spiciness with the help of spices, the amount of garlic used.

Important: when the fish is marinated in vinegar, be sure to squeeze it lightly. Excess liquid in the finished dish is not needed. Yes, and vinegar should only be slightly felt in He from pollock. As for the addition of parsley, this is purely my innovation. I love her scent.

In my opinion, parsley not only saturates the dish, but also helps to feel the whole aftertaste in a new way. But I don’t put the onion on which the fish lay during cooking on a serving plate with a dish. Although many chefs put it on a serving plate as an addition to the dish. But, again, this is a matter of taste.

Cooking steps:

1) Cut the fish into strips about 5 cm long. For this dish, use the fillet. Pour the vinegar over the fish and marinate in the refrigerator for 1 hour.

2) Next, you need a deep bowl. The bottom of the bowl is covered with onions, cut into rings. After 1 hour, pollock must be removed from the refrigerator, slightly squeezed so that the vinegar stack and the liquid released during pickling. The onion that was used in the vinegar pickling is no longer needed. The fish is drenched in soy sauce.

Ingredients:

Pollock (fillet) 600 g, vinegar 100 ml, soy sauce 100 - 150 ml, spices to taste, garlic 3-4 cloves, parsley 30 g, onion 1 pc., olive oil (optional) 1 tbsp. a spoon.

Ingredients:

Fish (fillet) - 0.5 kg.
Large carrots - 2 pcs.
Onion - 4 pcs.
Sweet pepper - 1 pc.
Garlic - 2-3 cloves.
Vinegar - 2 tbsp. l.
Spices (chili, black pepper, coriander).
cilantro.
Sugar - 1 tsp
Sunflower oil.
Salt.

spicy snack

The most popular snack in Korea is by no means spicy carrots, as many people think, but hee salad or, as it is also called, hee.

Koreans traditionally prepare hye salad from carrots and mainly with raw meat or fish, and use sesame oil, rice wine and many aromatic and hot spices as dressings, which give the appetizer an amazing, delicate taste. Everyone can make a hye salad, even if they do not follow the entire original Korean recipe.

The hye salad recipe came to Korea from China, in which the traditional hoe salad was prepared until the epidemic that struck the country in the 11th century. After that, the popularity of the dish among the Chinese population gradually waned, and soon it was no longer cooked at all.

But the Koreans intercepted the baton and created their own version, known today. By the way, it is believed that heh meat salad with carrots was a favorite dish of Confucius, as a result of which the appetizer became extremely popular during the heyday of Confucianism.

Traditional kheh salad is made from fish: marinated tuna, herring, cod, mackerel. In a real Korean salad, heh fish is only marinated, not thermally processed in any way, but if desired (or for safety reasons), it can be boiled or fried in advance.

There are also heh recipes with meat and poultry. In Korea, they use beef, lamb, but in no case pork, this is most likely due to the fact that the latter is harmful when half-cooked. Our housewives can cook heh salad with any meat, including pork, because without heat treatment it is somehow unusual and unsafe.

Heh is prepared in Korean according to a simplified recipe, the original one is rarely used even by professional chefs, the taste of the dish practically does not suffer from this. The main thing is to use only fresh and high-quality products for cooking.

Particular attention should be paid to carrots, they should be sweet, juicy, if they are dry, add a couple of tablespoons of cold water with sugar. Spices are often selected to taste, red hot pepper, coriander must be present. You can buy a ready-made set of seasonings or use the same ones that are added to Korean carrots.

Ne he and a Chinese salad with a similar name - hei he (heihe). The latter is an appetizer of fresh vegetables, noodles, mushrooms and spicy dressing.

To prepare heh salad, use one of the recipes with a photo to please yourself with one of the best spicy appetizers as simply and quickly as possible.

Cooking

Heh salad with fish and carrots is considered traditional. For cooking, you can use almost any fish: salmon (pink salmon, salmon, trout), tuna, cod or pollock, pike, herring or mackerel, pike perch, pelengas, etc.

The recipe for heh from fish does not depend on the type of the latter. The only thing is that it is better to use fresh rather than frozen. If the quality of the product is in doubt, then it needs to be marinated longer (at least a day).

Before preparing the heh salad, the fish should be washed, cut into strips about 1 cm wide or less. The thinner the pieces, the better they marinate. Pour vinegar over fish straws and leave for at least half an hour.
Using a Korean grater, chop the carrots and lightly fry them in vegetable oil (it should not become soft), add salt at the end. Spread the carrots in an even layer over the fish.
Sweet pepper cut into thin long strips, lay it on top of the carrot.
Chop the onion into thin half rings and put the next layer.
Top everything with vinegar, sprinkle generously with spices mixed with sugar, add a little salt. Mix well by adding chopped garlic, chopped cilantro.
Ready Korean fish salad hye put in the refrigerator for 24 hours.

The amount of spices and vinegar depends on personal preference, heh can be less spicy or more spicy. To make the appetizer taste even more Asian, you can pour it with soy sauce.

Options

Chicken salad with carrots is very popular. It is prepared in a slightly different way.

Cut the chicken fillet, carrots and onions into thin strips and pour over the vegetable oil heated in a frying pan, mix well.
At the next stage, pour the salad with vinegar, sprinkle with spices and garlic, salt, mix again, let it brew for a day.

Xe salad with herring is very tasty, a kind of alternative to traditional holiday appetizers from this fish.

Herring fillets are cut into thin slices, poured with vinegar for 30 minutes, after which they are thrown into a colander and the excess liquid is allowed to drain.
Carrots chopped on a Korean grater, onion half rings, crushed garlic and spices are added to the fish.
Everything is thoroughly mixed, and then poured with soy sauce and vegetable oil.
Crushed sesame seeds are also added there and everything is mixed well again.
If heh salad was prepared from fresh herring, it can be eaten immediately, and if from frozen, leave to marinate for 12-24 hours.

By the way, herring heh salad can be prepared with carrots, daikon, or a mixture of them.

On weekdays and holidays, heh salad will be an excellent addition to food and table decoration, photos will help to effectively decorate it and surprise guests with a bright spicy snack.

Heh fish in Korean - delicious, fast, safe, inexpensive way to cook

Delicious, fast, safe, inexpensive way to cook heh fish.This recipe is good because, even for the first time, they always get a stable result, with a guaranteed traditional taste.

Pollock - 1-2 pieces (300g)
Bulb onion - 1 piece (50g)
Carrot - 1 piece (100g)
Garlic - 1 clove
Sugar - 1 tbsp. a spoon
Salt - 1 teaspoon
Vinegar 9% - 1st. a spoon
Soy sauce - 1 teaspoon
Ground red hot pepper - 0.5 tsp
Ground paprika - 0.5 tsp
Ground coriander - 0.5 tsp
Whole coriander - 0.5 tsp
Vegetable oil - 2 tbsp. spoons

I specifically used the most affordable ingredients. Although: pollock can be replaced with a more noble, not very oily fish. For example, chum salmon or pink salmon. Vinegar is better to use rice. And hot red pepper is preferably coarsely ground (flaked).

Cooking:

Pollock, usually the so-called backs of pollock, are cleaned from the remaining entrails and black film.

We cut it in half. Cook in the microwave for about 1 minute, no longer. This is an important point. We need to get boiled but not overcooked fish. Better even slightly undercooked.

Pay no attention to the tail. Around him, the meat was digested, but the bulk of the pulp turned out just right. Remove bones, fins and skin.
We divide the fillet into segments. The fillet of almost all fish consists of such slices. We pour half the sugar (0.5 tablespoons), half the salt (0.5 teaspoons), pour half the vinegar (0.5 tablespoons). We mix. And while we leave to marinate.

We cut the onion into sickles, lengthwise (and not across, in half rings) the halves of the onions. I put it in another cup. We pour a quarter of salt (0.25 teaspoons) and sugar (0.25 tablespoons) from the indicated proportions, pour the remaining half of the vinegar (0.5 tablespoons).

Mix and set aside to marinate. Let's start cooking carrots. We chop carrots on a Korean grater.

Salt with the remaining salt (0.25 tsp). Knead with your hands until soft for a couple of minutes. We get three cups of semi-finished products - marinated fish and onions, and salted carrots.

A little tricky, but it will work for sure. Next, pour the remaining seasonings into the carrots - chopped garlic, red hot pepper and paprika, ground and half a whole coriander. We pour soy sauce.