He with daikon carp sesame

Cut the fish into fillets, remove the skin, cut the flesh into pieces about 2 cm in size. Put it in a bowl, season with vinegar essence and leave for 1 hour in the refrigerator, stirring from time to time. Then remove the bowl from the refrigerator, salt the fish and pepper with black pepper, mix, transfer to a colander. Cover with a film, press it down with a not very heavy load and put it in the refrigerator on a dish where the juice could drain together with excess vinegar for 30 minutes. Peel and finely chop carrots and daikon, mix with fish, add soy sauce and crushed garlic. Heat the vegetable oil with coriander, red pepper to taste and sesame almost to a boil and, without letting it boil, pour this he oil. Mix it up. Wash the sweet bell pepper, remove the seeds along with the stalk, and thinly slice the pulp. Serve the he from the carp, garnished with sweet pepper.