Korean mackerel hye with carrots

Step-by-step cooking

1. Step 1:

   

   How to make Korean mackerel hye with carrots? Prepare the products. Take one large fish or two small ones. Defrost the mackerel by transferring it from the freezer to the refrigerator. It is better not to defrost the fish until the end — so it will be easier to cut it up. Wash and peel the vegetables well. Take 9% table vinegar, you can use apple. As spices, a ready-made set for Korean dishes is well suited.

2. Step 2:

   

   How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Remove the large bones. Rinse and be sure to dry the fillets well.

3. Step 3:

   

   Pour vinegar over the mackerel so that the fish is completely covered with it. I don't like very sour, so I diluted the vinegar by one-third with water. Cover the mackerel with a second plate on top and put the oppression (a jar of water) on top. Leave the fish to marinate at room temperature for two hours.

4. Step 4:

   

   Grate the washed and peeled carrots on a carrot grater in Korean. If you don't have a special grater, you can cut it into strips with a sharp knife. Add a little salt to the carrots and remember them with your hands so that they let the juice out and become softer. Fold the carrots into a deep salad bowl.

5. Step 5:

   

   Peel the onion and thinly slice it with a sharp knife into half rings (if the onion is large, a quarter rings).

6. Step 6:

   

   Preheat the frying pan, pour vegetable oil on it. Pour out the chopped onion and fry it over medium heat until transparent. Then add the chopped garlic and spices to the pan, mix. I didn't have seasonings for Korean carrots, so I used coriander, paprika and ground pepper separately. Let the spices reveal their flavor in the hot oil for one minute and remove the pan from the heat.

8. Step 7:

   

   Cut the pickled mackerel into small pieces. After marinating, the fish turns out to be boiled and spreads a little, so cut very carefully with a sharp knife.

9. Step 8:

   

   Transfer the pieces of mackerel fillet to the salad bowl with the carrots.

10. Step 9:

    

    Put the hot fried onion with spices in the same place.

11. Step 10:

    

    Add soy sauce.

12. Step 11:

    

    Gently mix the products with a wooden or silicone spatula. Let the Korean mackerel hye with carrots brew for 3-4 hours, or preferably overnight in the refrigerator. Serve the salad, sprinkled with sesame seeds on top. Bon appetit!