Composition / ingredients
Step-by-step cooking
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In our family, they cook he from pink salmon or pike. The cooking methods do not differ much from each other. I will tell you about each type of xe with a separate recipe.
So, to cook pink salmon he, first you need to choose a fish.
I advise you to buy pink salmon undivided, i.e. with a head, fins and insides. It is better to buy fish at the market or in a specialized store – this way there are more guarantees that the fish is relatively fresh, and has not been in the freezer for a couple of years.
Cooking begins with the processing of the purchased fish.
Cut off the head, remove the fins and internal organs, cut off the tail, take out the skeleton.
Cut the resulting fillet into small pieces.
Cut onions into half rings, carrots into strips.
Put all the ingredients in a bowl and mix gently.
The resulting mixture should be marinated in the refrigerator for at least four hours.
Fish cooked in this way is a good snack for almost any wine.
Due to garlic, the dish can turn out very spicy, but that's how it should be.
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
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Soy sauce - 51 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground coriander - 25 kcal/100g
