Hye from sudak in Korean

Tender pieces of pickled pike perch with onions and carrots! A traditional Korean dish with the prefix Hye can be prepared from almost any fish. Pike perch he is prepared quite simply and quickly, but it is very important to use the freshest fish for this dish.

Natalia Tsybulskaya

Recipe author

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Composition / ingredients

servings:

Pike perch

300

Carrots

Onion

Vinegar

Salt

to taste

Cilantro, coriander

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 53 % 16 g

Carbohydrates 7 % 2 g

197 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare all the necessary products. We will not heat-treat the fish, it will be practically raw, so we need the freshest fish. If you are sure of the reservoir in which you caught the fish, you can immediately cook from it, but if you do not know where you caught this fish, it is better to freeze it, then defrost it and start cooking. The freezing process will kill all harmful bacteria and microorganisms.
Step 2:
If you have frozen fish, to preserve the maximum amount of benefit, it must be properly thawed. To do this, immediately after the freezer, place the fish in the refrigerator for 8 hours and only then completely defrost at room temperature. Wash the fish well and be sure to dry it. Cut into small pieces - literally 1 bite.
Step 3:
Put the sliced pieces of fish in a bowl and pour in the vinegar. It should be 6-8% vinegar, not acetic essence. If you have an essence, to get the right vinegar, dilute it by taking 7 of the same spoons of water for 1 tablespoon of acetic essence. Put the fish in the refrigerator for 30 minutes.
Step 4:
Peel the onion and cut into a small cube. You will peel the onion much easier if you pre-soak it in cool water for 20 minutes.
Step 5:
Peel the carrots and cut them into cubes. You can also grate it on a grater for Korean carrots - it will even be more authentic.
Step 6:
Put the chopped onion and carrot on the fish.
Step 7:
Add salt, add coriander. It is allowed to add both coriander seeds and ground. The classic recipe no longer provides for the addition of any spices and seasonings, except for the usual hot ground pepper - you can put a pinch of it. Mix everything together.
Step 8:
Heat the vegetable oil in a frying pan. I recommend using odorless vegetable oils, preferably refined types of oils. Bring the oil to a boil.
Step 9:
Pour boiling oil over the fish and mix again.
Step 10:
Xe of pike perch is ready. Serve it immediately to the table. Bon appetit!