Hye from silver carp in Korean
Composition / ingredients
13
servings:
Cooking method
To begin with, we prepare a marinade consisting of vinegar, water, sugar, spices, salt and garlic. The marinade must have a rich taste in order to give part of the taste to the fish.
To muffle the acid of vinegar, sugar must be put more than salt, i.e. in this part it is necessary to follow the recipe.
We clean the fish from the fins and bones, and then cut into thin slices no more than a centimeter thick.
We put the fish in a suitable container, shifting the onion rings, carrots, grated on a Korean grater, and pour the marinade.
The minimum cooking time is 2 hours, but it is advisable to marinate longer.
Before serving the he from the carp on the table, the marinade should be drained.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Maggi Seasoning - 59 kcal/100g
- Silver carp - 86 kcal/100g
