Hye from pollock in Korean
Composition / ingredients
6
servings:
Cooking method
1. Defrost pollock, cut off the head and tail, remove the skin, using a sharp knife, separate the fillet from the ridge.
2. Cut the pollock fillet into small pieces, put it in a bowl and pour vinegar essence, mix.
3. Peel the onion, cut into half rings, spread it to the fish.
4. Peel the garlic, squeeze it out through a press, and send it after the onion.
5. Pour soy sauce, pour sugar and salt, coriander and ground red pepper.
6. Heat up the sunflower oil and pour it over the spices.
7. We spread carrots to the fish in Korean, add coriander greens, mix gently, leave to marinate for 2 hours.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Coriander greens - 25 kcal/100g
- Acetic essence - 11 kcal/100g
- Korean carrots - 134 kcal/100g
