Mother-in-law desperately resisted, but still gave the recipe for her signature hee fish

Even now, in early spring, when fresh vegetables bite heavily in price, you can treat yourself to salad. Although some people call this dish stew. He's a Korean fish. A recipe that is very popular in some regions and almost not used in others. It is time for more people to learn about this unique food.



What is he and what is his highlight? The fact is that we will use raw fish to prepare this salad. But do not think that our editorial board has completely lost its mind: the fish, of course, will undergo culinary processing. It will be 100% safe to use. But without heat treatment. Intriguing? Then let's start.

The main thing you need to know is that we need acetic acid. Not vinegar or essence, but acid. The bottle should have 70% on it. Not 805 in essence, not 95 in vinegar. For our needs, only a couple of spoons will do, so one bubble will last for a long time.

The ingredients

• 1 kg of fillet sazana (any freshwater fish of the right size is suitable)
• 2 tbsp acetic acid 70%
• 1 tbsp salt
• 3-4 bulbs
• garlichead
• 100g vegetable oil
• 2 tbsp soy sauce
• 1 tsp ground coriander
• 1 tsp fish condiments
• 1 tsp sweet paprika
• 0.5 tsp red spicy pepper

Preparation

1. Start with the fish. If you have a whole carcass, get the knife sharper. The fish must be cleaned, disemboweled, the head, fins removed and the ridge and rib bones removed. In short, leave only one fillet. Next, cut it along, separating the thick and precise parts. Thick cut into pieces half a centimeter, thin - a centimeter. Do not touch the bones, further manipulation of acetic acid will do everything.
   
   
   
   
2. Now take out a deep bowl and put some fish fillets in it. Pour salt to them and add 2 tablespoons of the same acid. Stir everything thoroughly with a spoon and cover it with a lid or plate. At the same time, you will notice the fish turning white. This is a sure sign that she has begun to prepare. Let the fish be alone for about an hour, no more.
   
   
   
   
3. In the meantime, cut the bow with mid-rings. Divide it into two equal halves. Clean the garlic and pass through the press. When the fish is ready, drain the formed liquid from it, add garlic and half the onion slicing. Stir and cover again. Do not touch the fish for the next half hour or an hour.
   
   
   
   
4. Heat the pan and add vegetable oil to it. For 5 minutes on medium heat roast the onions. And then sprinkle it with coriander, paprika, fish seasoning and red pepper. Turn off the fire, cover the pan with a lid and let the seasonings brew for 5 minutes. Red pepper does not tolerate too hot oil, and from this it can change in taste for the worse.
   
   
   
   
5. Go back to the fish. After the right time, drain the juice from it if it appears again, and add soy sauce. Put the contents of the pan right in that deep bowl. Stir your hands in gloves. Be careful not to damage the fish. Cover the hee lid and let the salad brew for about 12 hours. After that, serve it on the table, sprinkling finely cut greens or simply adding a couple of slices of lemon.
   
   
   
   

He from the fish in Korean: the advice of the editorial board Here is such an original dish turned out. In fact, we only talked about the basic version. The Koreans themselves are constantly experimenting with it and add finely peeled carrots, cucumbers, boiled vegetables. Sprinkled with sesame. But that's not all. In acetic acid, they process not only fish, but also chicken meat. Even chicken belly buttons!



Such salads taste very juicy and saturated. Fish or meat manages to boil and becomes an excellent base for a mixture of spices and seasonings, which is revealed in heated vegetable oil. It seems to be the most understandable and familiar ingredients, but it turns out still tasty and original. Guests at the festive table will definitely be surprised, try it!