Not so long ago, Korean cuisine was a novelty for people living in the former Soviet Union. However, today sharp and piquant oriental pickles have taken root in our area. One of these unusual dishes is fish heh. This is a raw fillet marinated with spices and vegetables. How to make heh from fish so that it turns out truly tasty?
A little history
Hye is considered both a dish and a snack in Korea. It is prepared from both meat and fish, mainly tuna or pollock. He originated in the 11th century in China; Confucius loved him very much. However, after a large-scale epidemic, it disappeared from Chinese cuisine, but it became firmly established in Korean cuisine - in a new way.
The recipe according to which heh is prepared in Korea will seem too labor-intensive for a European. In this regard, adapted options for preparing the dish will be given below.
Subtleties of cooking
This dish is quite simple to prepare, but it requires skill. For heh, you should take the fillet of any fish that is not too bony. Both river and sea fish are suitable: mackerel, mullet, pelengas, catfish, pike perch, herring, salmon, pink salmon. You can also cook from pike, but this inhabitant of reservoirs is quite bony.
If you decide to make heh, you should not take frozen fish. When defrosted, it will lose its integrity and “marketable” appearance. You can purchase ready-made fillets in the store, which will significantly reduce labor costs during cooking.
Use a sharp knife to cut the fish into thin strips. It is better to remove the skin that is too thick first, so that the heh does not turn out to be too tough.
After adding vinegar, the pieces become brittle, so you need to be careful when stirring. Otherwise, the fish will acquire the consistency of mush.
Since he is a Korean dish, it will definitely contain coriander and red pepper. Traditionally, Korean pickles also contain zucchini, carrots, cabbage, and eggplant.
Freshly prepared heh will be an excellent appetizer for alcohol, or an addition to meat and first courses. Pieces of fish can be put on sandwiches or in tartlets, in salads.
Perhaps the proposed recipes will little reflect the taste of a real, very labor-intensive Korean dish, but they are not difficult to prepare at home.
Classic heh
Ingredients:
- 800 g fish fillet;
- 1 onion;
- 3 cloves of garlic;
- 1 tsp. Sahara;
- 2 tbsp. l. soy sauce;
- 1 tbsp. l. ground pepper;
- 2 tsp. vinegar;
- a pinch of salt;
- green;
- 1 hot pepper;
- 3 tbsp. l. any vegetable oil.
Preparation:
- Pour salt into the chopped fish, pour in vinegar and mix thoroughly.
- Peel the onion and chop it into rings.
- Peel the garlic cloves and cut into small pieces.
- Heat oil in a frying pan or small saucepan.
- Mix fish, oil, onion, garlic, red pepper, sugar, sauce.
- Chop the greens and hot peppers and put them in a dish.
- Let the fish stand for 30 minutes and serve.
This fish heh, made according to a classic recipe, will be easy to make at home for lunch or dinner. The ingredients of the dish are very simple and can be found in every housewife.
Heh in Korean
If you decide to cook Korean-style fish hye, the recipe for the dish will be a little more complicated.
Ingredients:
- 300-400 g fish fillet;
- 1 tsp. coriander;
- 4-5 garlic cloves;
- 3-4 onions;
- 1 tbsp. l. red pepper;
- 1.5 tbsp. l. vinegar;
- 1 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- green;
- soy sauce;
- vegetable oil.
Preparation:
- Heat a frying pan, add oil and quickly fry the red pepper in it.
- Peel the onions and cut into rings.
- Chop the garlic cloves and herbs.
- Mix soy sauce, coriander, salt, pepper, vinegar, sugar in a separate bowl.
- Mix the spices with the fish cut into strips, cover and refrigerate for a couple of hours.
- Mix again, place in small plates or bowls and serve.
Heh from mackerel
Mackerel heh is very tasty. The recipe includes few ingredients and is easy to prepare. The only difficulty is to buy fresh fish in the store, since mackerel is mostly sold frozen. It must be handled with extreme care, as the fillet may fall apart after defrosting.
Ingredients:
- 1 mackerel;
- 1 onion;
- 3 tbsp. l. lemon juice;
- 0.5 tsp. salt;
- 1 tsp. granulated sugar;
- 1 tsp. vegetable oil;
- seasoning for Korean carrots.
Preparation:
- Cut the mackerel fillet into thin strips.
- Peel the onion and chop into rings.
- Mix fish fillet and onion.
- Add salt, carrot seasoning, sugar, lemon juice, vegetable oil.
- Mix all ingredients well and refrigerate for 6 hours.
This dish is convenient to prepare in the evening and leave overnight in the refrigerator. Already in the morning you can enjoy delicious fish.
Salad with pickled mackerel
Ingredients:
- 1 kg frozen or fresh mackerel;
- 3 carrots;
- 1 onion;
- 3 tsp. sesame seeds;
- 2 tsp. dried seasoning;
- 100 g soy sauce;
- 0.5 l apple cider vinegar;
- salt, pepper, sugar to taste.
Preparation:
- Place fish fillets in a bowl with a wide bottom.
- Pour apple cider vinegar over fish.
- Place a flat dish on top and leave to marinate for 2 hours.
- At this time, peel the carrots and grate them into long strips on a Korean grater. If you don’t have such a grater, you can simply chop the vegetable thinly.
- Place the grated carrots in a bowl and sprinkle with salt, sugar, and pepper. Mix. You can add 1 tbsp. l. vinegar.
- Cut the peeled onion into rings.
- Heat a frying pan well and pour vegetable oil into it.
- Lightly fry the onion and sesame seeds.
- When the fish is marinated, drain it in a colander and add it to the carrots.
- Add onion, sesame seeds and soy sauce.
- Mix well and leave the salad in the refrigerator for a couple of hours.
Heh from pike
Another version of a Korean dish adapted to our conditions is pike hee, the recipe for which can be prepared at home.
Ingredients:
- 1 kg fillet;
- 3 onions;
- 3 carrots;
- head of garlic;
- 3 tbsp. l. Sahara;
- 2 tbsp. l. vinegar;
- ground black and red pepper;
- 1 tsp. coriander;
- green;
- 50 g vegetable oil.
Preparation:
- Cut the pike fillet into strips.
- Peel carrots, onions and garlic. Grate the carrots, chop the onion into slices, chop the garlic.
- Mix fish and vegetables, add sugar, spices, salt, vinegar.
- Heat vegetable oil well in a frying pan.
- Add fish and vegetables and mix.
- Add soy sauce.
- Place the mixture in a glass container and leave to marinate for 12 hours.
- Sprinkle with finely chopped herbs and serve.
Of course, one of the simplest options for preparing heh from fish is the classic recipe. However, if you want to surprise your loved ones with an unusual taste, you should try and cook, for example, a Korean dish. Fish seasoned with a fragrant marinade with spices is worthy of any holiday table.
There are many He recipes. The most correct recipe that you and your family like
I trust this author. She is a great specialist in Korean cuisine and conducts master classes on it in Moscow. I'm publishing her version 
Kheshnik, as you know, can be made from anything (and in almost any case it will turn out well :))
Since we love this appetizer so much, I got into the habit of making oil for the dressing on an industrial scale :)) Well, I mean, a whole 250 ml bottle. I wouldn’t keep this oil for more than a couple of weeks, but it goes away quickly. By the way, just putting a spoonful of it in a salad is very tasty.
So, I heat a glass of corn oil in a saucepan. I heat it up slightly until the first bubbles appear. I take it off the heat and throw it in:
* Zira - a tablespoon. I have both whole and ground. You can use ground for speed, but it spoils the color of the oil a little. It’s better to grind the whole one in a mortar.
* Coriander - a heaped teaspoon. Grind it in a mortar too.
* Paprika - a teaspoon.
* Hot red pepper (I have Korean kochukaru) - a heaping tablespoon. I have it in flakes, so I don’t chop it additionally. If I had taken a hotter Thai chili, of course, less pepper would have been needed. The oil should not be completely fiery, but rather very aromatic and such a cheerful red-orange color :))
First I add cumin and coriander, paprika and pepper - a little later, they burn very easily and then can taste bitter. If you have time, you can heat the oil several times and let it cool. I strain and it's done! Now every time we cook heh, it will be enough to warm up a few spoons of it.
For fish hashes, I chopped quite a lot of onions into quarter rings - they are delicious in - and a small bunch of green ones.
I add ground black pepper directly to the fish/squid.
Yes, I use vinegar essence, although many will disagree with me.
Heh from mackerel.
I cut two large mackerel, removed the fillet and cut it into small pieces. Salted and peppered with black pepper. Added onions.
Heat the oil and pour it into the fish, stirring. Added two teaspoons of vinegar essence. The fish will immediately change color and density. At the end I added some green onions. I packed everything tightly into the jar, ensuring that the mackerel was completely immersed in the marinade. I put it in the refrigerator for a day.
To summarize - the most successful and brightest taste heh. That's how you want it, but mackerel is almost ideal for a hash fish :))
Heh from squid.
I peeled a kilogram of squid and removed the chords. I boiled a pot of water, salted it well, and turned off the heat. I threw the carcasses into boiling water and, stirring, brought them to a state of cloudiness :)) Well, I don’t know how to describe it. The white should begin to coagulate, but not yet harden. That is, as soon as the squids began to lose transparency, I pulled them out and dried them. I cut it into long pieces (we just cut the squid, flatten it and cut it).
I added a tablespoon of light soy sauce to the squid.
I grated one medium-sized carrot. I salted it and left it for about 20 minutes, then squeezed it out. In general, everything is like a carrot. In principle, you can even put it ready-made, but only then after the vinegar.
Mixed squid with carrots. I don’t add onions to squid. Peppered with a mixture of black and allspice.
I heated the oil and added it to the cup. Added 1 tsp. essence (for tender squid you don’t need as much as for fish). On the contrary, I added more green onions. I compacted it into a container and put it in the refrigerator for a day.
An excellent appetizer, the squid remained tender and was not rubbery. It doesn't have much flavor, but the carrots complement everything well. And I don’t recommend ignoring soy sauce in the dressing.
Heh from capelin.
I have already shown heh from capelin: http://ktaara.livejournal.com/415657.html
This time I decided to try not to gut it, but simply remove the head. The capelin was very caviar and large. I prepared it according to the previous recipe.
Summary - epic fail. In gutted capelin, all the bones from the essence dissolved, but when marinated with whole carcasses, they remained in place. And it’s somehow not fun for me to pick at oily fish. And caviar goes great on sandwiches in the morning... In general, capelin, IMHO, just gut it!
UPD. After 5 days in capelin, the bones also stopped being felt. So you just have to wait a little ;))
In general, something like this :))
Calories: Not specified
Cooking time: Not specified
This amazing and unusual dish came to us from Korea, so its taste is slightly different from the snacks we are used to. It is prepared quite quickly and easily, and the list of products is very small. The good news is that we don’t need to spend a lot of time in the kitchen during the cooking process, because we won’t be cooking or frying anything. Mackerel heh will infuse in the refrigerator for several hours on its own. So take this fact into account. We just have to season the main ingredient of this classic recipe - mackerel. The tender fillet of this fish turns out juicy, slightly sweet and sour at the same time. It's all about the marinade, although it is quite simple to prepare. Cold fish appetizer will be an excellent option for serving for dinner or lunch, or on a holiday table. Everyone will like it for its piquancy and slight spiciness, because such qualities are inherent in many dishes of Asian countries. Therefore, if you are crazy about the cuisine of those regions, feel free to buy mackerel and hurry to prepare traditional heh according to this step-by-step recipe with photos. Also take a look.
- mackerel – 1 pc.,
- onion – 2 pcs.,
- carrot – 1 pc.,
- lemon juice – 3 tbsp.,
- Korean carrot seasoning – 1 tsp,
- salt - ½ tsp,
- sugar – 1 tsp,
- vegetable oil – 1 tsp.
How to cook with photos step by step
Let's start cooking by cleaning the fish. After this, we divide the mackerel into fillets, which we cut into thin strips. 
We clean the onion and chop it into half rings. Peel the carrots and grate them on a coarse grater. 
Mix mackerel fillets, carrots and chopped onions in a bowl. 
Season everything with freshly squeezed lemon juice. 
Salt, add a teaspoon of sugar and Korean carrot seasoning to add piquancy. Fill the contents with vegetable oil. 
Mix the ingredients thoroughly so that the fillet is soaked in the marinade as much as possible. 
We send the actually finished dish to the refrigerator to brew. This will require 5-6 hours of time. I advise you to try something equally delicious
Kitchen appliances and utensils: sharp knife, cutting board, tablespoon and teaspoon, glass bowls of various sizes, plastic glove, refrigerator.
Ingredients
Step-by-step preparation
- Cut the whole mackerel into skinless fillets. To do this, first make a cut along the entire back of the mackerel with a sharp knife, and cut near the head. Remove the skin from both sides. It comes off quite easily. Cut off the head in front of the fin. Cut the belly and remove the entrails. Using slow movements of the knife, cut the meat with rib bones from the spine in an even layer. Separately cut out the rib bones and fins. The fillet is ready.
- Cut the fillet into pieces of approximately the same width, not exceeding 1 cm.
- Place the chopped mackerel in a glass or earthenware salad bowl (do not use metal dishes). Salt the fish (about 1/2 part of a teaspoon), pour in table vinegar 6-9% (3 tablespoons) and mix well. Leave the fish to marinate for about 30 minutes.
- While the fish is marinating, prepare the vegetables: peel and cut the onion into thin half rings (1 piece). Peel and wash carrots (1 piece). Cut it into thin strips. Wash and cut fresh cucumber (1 piece) into thin strips in the same way as carrots.
- Place all the vegetables in a large bowl, salt them with the remaining salt (about 1.5 teaspoons) and mix well. Leave the vegetables for 20 - 30 minutes until they release their juice and become soft.
- Squeeze the remaining vegetables from the juice and place them in a clean salad bowl. Place marinated pieces of mackerel over the vegetables. Add sugar (a teaspoon), soy sauce (2 tablespoons), ground coriander seeds (1/2 teaspoon), odorless vegetable oil (3 tablespoons) and yannen to taste. Mix everything well. It is better to do this by hand, wearing a plastic glove.
- Place the dish in the refrigerator for at least an hour, but preferably overnight.
Methods of decorating dishes and serving options
Mackerel heh is served cold. Transfer the finished marinated heh into a small saucer. When serving, drizzle the dish with a small amount of sesame oil (1 tablespoon) and sprinkle with light sesame seeds (1 teaspoon).
Video recipe
If you are partial to fish, then this delicious appetizer should definitely appear on your menu. Moreover, it is very easy to cope with its preparation - and anyone can do it. How? Watch the video.
You learned the recipe for making mackerel heh. Cook, try and write in the comments if you liked the dish. And if you cook mackerel heh in a different way, then be sure to write too.
Calories: Not specified
Cooking time: Not specified
I just love mackerel. That is why, most often, this fish in our family is purchased by the whole box. Then I conscientiously put it in the freezer and, if necessary, then I take out the right amount and prepare the next dish: a second dish or some tasty ones. Today I will tell you about a classic recipe for preparing such an unusual dish as mackerel heh. Don’t be afraid that you won’t be able to cope: my detailed and step-by-step recipe with photos will tell you everything in great detail. You know, before I always spent quite a decent amount on this dish, since I always bought red fish. However, I’ll be honest, having tried mackerel heh with a friend once, I was pleasantly surprised, as the dish tasted simply amazing. Now I always cook heh from my very favorite fish, namely mackerel! I serve heh most often as an appetizer, which, to be honest, literally “flies away” from the holiday table, and even the first one!
Ingredients:
- half of fresh mackerel,
- 0.5 teaspoon of salt,
- 0.5 teaspoon sugar,
- 1 tablespoon soy sauce,
- 2 tablespoons of vinegar,
- a pinch of ground pepper,
- 1 onion,
- 2 tablespoons vegetable oil,
- a pinch of coriander.
Recipe with photos step by step:
So, first of all, start the cooking process by thoroughly cleaning the mackerel, washing it, and cutting it in half along the back. Remove the ridge. 
Cut the fish into thin portions. 
Place the fish pieces in a bowl, pour in the vinegar. Leave the fish for 30 minutes. 
Then chop the onion and place it on top of the fish pieces. 
Add salt, ground pepper, sugar, coriander. 
Then add oil and soy sauce. Mix everything carefully so as not to damage the mackerel pieces. 
Place the snack in the refrigerator to soak for a couple of hours. You can prepare the dish in the evening and serve it the next day. 
It’s also tasty and affordable