Heh from crucian carp

Ingredients

Large onion – 1 pc.

Large carrots – 1 pc.

Vegetable oil – 3 tbsp.

Ground dark pepper – 4 pinches

Ground coriander – 0.5 tsp.

98 kcal
20 minutes.
2 hours
2 hours 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

Khe from crucian carp is a tasty fish appetizer that will certainly appeal to those who love marinated fish. Heh is prepared from almost any fish, but if your region is full of crucian carp, especially in the spring, when it spawns, then making heh from it will be easier than usual!

Remember that such a snack must be allowed to brew for at least 2-4 hours, or even better, leave it overnight (that is, in the dark) in the refrigerator. During this period of time, the fish will be marinated one hundred percent, enveloped in the smell of spices. I don't use paprika because I think it overpowers the dish with its sweet flavor, but you can add it if you like.

Garlic in the dish will also be superfluous; its smell will overwhelm the taste of the fish itself. Small crucian carp have a lot of bones, which is why they are not fried or boiled, but used for cooking or dried for beer. From large crucian carp, the bones are cut off and the flesh is filleted.

So, prepare the necessary ingredients to make heh from crucian carp at home and let’s start cooking!

Peel, wash and grate the carrots using a Korean carrot grater. Also peel, wash and cut the onion into half rings. Place vegetable cuttings in a deep container.

Peel the crucian carp and wash it. Then rip open the bellies of the fish and remove the entrails, as well as the black film inside - it is very bitter. Be sure to wash it again. Cut off the heads, tails, and all fins. Fillet large fish, remove the backbone, and cut into portions. Cut the small one into pieces. Place the fish parts in a bowl with the vegetable cuts.

Add salt, pepper and ground coriander. Pour in vinegar and stir everything.

Heat the vegetable oil in a frying pan, pour it hot into the container and stir everything well again. Leave it under cling film or put it in a jar or container and place it in the refrigerator for at least 2 hours, maximum for a day or two. Do not forget to stir it for uniform production.

Place the finished crucian carp heh on a plate or in bowls and serve chilled.

Heh from crucian carp

Almost all of our compatriots pickle herring and mackerel, but not everyone knows that river fish can also be prepared using a similar method. In Korea, such snacks are very popular, they are known under the name heh. If you are a fan of Korean cuisine or just like spicy dishes, you will probably like crucian carp heh. It would be a good idea to prepare it using this method; moreover, vinegar destroys small bones, of which there are quite a lot in this fish, making it comfortable and pleasant to eat.

Individual manufacturing

The process of making heh from crucian carp does not take a lot of time and does not require great culinary skill. If you do not violate the technology for making this dish, the result will probably amuse you.

Crucian carp for making heh can be used new or frozen. The new snack is the most tender, but the frozen one is the most harmless to health. River fish are often affected by parasites that die when frozen. Taking into account that when cooking heh crucian carp are not subjected to heat treatment, this point is important. So that when defrosting the fish does not lose its juiciness, it is allowed to thaw evenly, without exposing it to sudden temperature changes.
To make heh, crucian carp must be thoroughly cleaned. The scales do not have to remain completely, even under the fins. To prevent the fish from slipping out of your hands, you can wear fabric gloves. It is comfortable to clean fish on a special board with a tail clamp.
To prevent the scales from scattering around the room when cleaning the fish, the crucian carp is immersed in water or placed in a bag.
After cleaning the crucian carp, it is necessary to gut it. This should be done carefully so as not to destroy the gallbladder, otherwise the dish will have a bitter aftertaste. The dark film covering the belly from the inside must be removed during gutting.
After gutting the crucian carp, the head, tail, and fins are removed, after which the carcass is cut and the backbone and rib bones are removed. You shouldn’t even try to remove every single small bone from a crucian carp, but you don’t need to worry about their presence either: they will soften and collapse under the influence of vinegar in the subsequent steps of making the snack.
You can marinate crucian carp with the skin, but the food will be softer and more pleasant to taste if the skin is removed.
The essential ingredients when making heh from crucian carp are coriander, red pepper, vinegar, refined vegetable oil and salt, which can be replaced or supplemented with soy sauce. Often the snack includes onions, carrots, garlic, herbs, paprika, dark pepper and other spices, which allows you to create a dish that is even more delicious and appetizing.
The marinating time for crucian carp depends on the size of its pieces and the amount of vinegar, usually it is 8 hours. It is not recommended to marinate fish for longer than 2 days, because during this period of time it softens very much, and the food can turn into porridge.

Khe from crucian carp can be served in a salad bowl, in tartlets or on skewers. This appetizer is good on its own, but it is often complemented with boiled potatoes and rice.

The usual recipe for crucian carp heh

crucian carp – 2 kg;
onions – 0.4 kg;
vinegar essence (70 percent) – 40 ml;
refined vegetable oil – 0.2 l;
salt – 20-30 g;
seasoning for Korean carrots – 10 g.

Clean the crucian carp, gut it, wash it. Cut off the head, tail, fins. After cutting the crucian carp lengthwise, remove the large bones.
Cut the crucian carp into pieces about 2-3 cm wide. Salt them, put them in a jar and put them in the refrigerator for 2-3 hours.
Remove the skins from the onion and cut into thin half rings.
Heat the oil, put the onion in it and simmer it over low heat until it becomes soft and transparent.
Add spices to the pan with onions and heat them for 2 minutes.
Pour the hot oil and onions into a bowl, add vinegar essence, stir. Pour the resulting consistency over the pieces of crucian carp.
Close the jar tightly and shake well a couple of times.
Place in a cool place for 8-12 hours. Shake the jar from time to time and turn it over so that the pieces of crucian carp are moderately soaked in the marinade.

All that remains is to place the appetizer on a dish and serve. Despite the fact that this recipe is quite simple, the appetizer it makes is delicious and delicious.

Korean crucian carp hye with garlic and soy sauce

crucian carp – 1.5 kg;
onions – 0.3 kg;
garlic – 6 cloves;
ground coriander – 5 g;
hot reddish pepper – 10 g;
sugar – 40 g;
soy sauce – 80 ml;
salt – 20 g;
refined vegetable oil – 80 ml;
table vinegar (9 percent) – 50 ml;
dill, parsley - to taste.

Clean gutted and cleaned fish from bones, first removing their tails, fins, and heads. Remove the skin. Cut the crucian meat into thin long strips and place in a bowl.
Remove the skins from the onion, cut it into thin half rings, and place it with the crucian carp.
Peel the garlic cloves, crush them with the flat side of a knife, chop finely and place in a bowl with fish and onions.
Rinse, dry, pat dry with a towel, dill and parsley. Finely chop them and combine with other ingredients.
Pour the oil into a saucepan, add pepper, heat it up.
Pour hot oil over pieces of crucian carp and stir.
In a separate container, mix salt, sugar and coriander. Add vinegar and soy sauce to them.
Add the marinade to the rest of the ingredients and stir.

Fish heh, prepared according to a Korean recipe, will be ready to eat in 2 hours, but it will acquire its best taste only after 6-8 hours. This snack option is truly spicy; lovers of spicy foods will love it.

A popular recipe for crucian carp heh with onions and carrots

crucian carp – 0.2 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
refined vegetable oil – 120 ml;
table vinegar (9 percent) – 60 ml;
salt – 10 g;
reddish ground pepper – 5 g;
dark ground pepper – 5 g;
ground coriander – 5 g;
fresh herbs - to taste.

Gut the crucian carp, clean, wash and dry with a napkin. Fillet them, cut them into pieces of 2-3 cm.
Scrub the carrots, rinse, and pat dry with a napkin. Grind the root vegetables using a grater designed for making Korean salads. If you don’t have such a device at home, you can use an ordinary grater with large holes or cut the carrots into narrow strips, armed with a sharp knife.
Remove the husks from the onions and cut them into thin half rings.
Place the fish and chopped vegetables in a bowl, pour over vinegar, sprinkle with salt and spices. Stir the ingredients with your hands so that the spices and salt are distributed moderately, covering any piece of fish.
Pour the oil into a saucepan, bring to a boil, pour it over the food in the bowl and stir it with a spoon.
Cover the bowl with cling film and refrigerate for 4 hours to 2 days. Typically, such an appetizer is marinated overnight and served during the day.

Heh, prepared from crucian carp with carrots, looks especially bright and appetizing.

Carp hee is a special appetizer that belongs to Korean cuisine. There are no exotic ingredients in its composition, so our fellow citizens can also prepare it for an everyday or even formal table.

Heh from crucian carp

An Asian dish called heh is prepared without heat treatment from virtually all types of fish that have elastic meat. The result is something tasty that can be classified as salads and cold appetizers. When preparing a dish from river fish, you need to work hard and remove all the bones.

Making heh from crucian carp has a little twist. It is better to use the freshest, but chilled fish, so it is easier to cut it. The fillets are not cut into very thin pieces, otherwise they will become limp under the influence of vinegar and turn into an amorphous mass if they are vigorously and roughly stirred.

Heh turns out tastier than their large carcasses; it is better to fry small crucian carp completely.

Heh from crucian carp at home

Crucian carp is a popular fish that is sold everywhere; everyone knows how to cut it. Hard scales are removed from the carcasses, fins, tails and gills are cut out. They take out the insides and carefully clean the film that lines the abdomen.

What to do with valuable entrails and cut-off parts? Don't throw it away! They prepare delicious dishes:

Manufacturing sequence xe

Preparatory salting. To make the flesh of the fish harder, you can salt the carcasses: 2 tablespoons of salt (with a small slide) for any liter of water. Boil the saline solution, cool it to 40°, pour over the fish and leave it overnight (that is, in the dark) in the refrigerator. Then put it on a sieve, let the brine drain, wash and dry.

You can omit the first stage and start straight away from the 2nd.

Receiving fillet. The backbone with rib bones is removed from the carcasses, and all small bones are tried to be removed with tweezers. If this doesn’t work, the hope remains that they will soften under the influence of vinegar and will not be felt in the finished dish.
True sirloin cut. Carcasses, or rather their halves, freed from bones, are cut into pieces across the body. You can throw in the skin so that it stops the pieces of fish from spreading, but in crucian carp it is tough and not particularly tasty. You can remove it, cut pieces 2-3 cm wide, and very carefully stir the ingredients during the manufacturing process.
Marinating fish is often separated into a separate stage. Fillet pieces are poured with diluted vinegar or essence and the fish is allowed to brew: in vinegar for 4 to 8 hours, in essence for up to 20 minutes.

When making heh from crucian carp at home, this process is omitted. Immediately combine all the ingredients and add vinegar. The finished dish is allowed to stand for 30 minutes to a day. The 2nd option is better, because heh is prepared a day or even 2-3 days before serving.

Vinegar is an essential component in hexa. You can use not only table vinegar, but also apple, grape, wine and other types of vinegar. Or replace it with juice squeezed from lemon, or diluted citric acid.

Recipe for crucian carp with vegetables

onion - 1-2 pcs.
carrots - 1 pc.
bell pepper - 1-2 pcs.
garlic - 5 cloves
sesame - 1 tbsp. l. seeds
7–9% vinegar - 2 tbsp. l.
sugar - 1 tbsp. l.
soy sauce - 1 tbsp. l.
coriander - 1 tsp. grains
salt, pepper, other spices - to your own taste
vegetable oil - 3-4 tbsp. l. (sesame, olive, sunflower)
greens - optional.

You can add tomatoes, cucumbers, radishes, radishes. Or cook heh, alternating different vegetables and comparing the acquired taste.

Usually, for khe, the fillet and vegetables are cut into long and narrow strips. There are likely exceptions: shredding in half rings, rings, circles, semicircles, random rectangles, etc.

Sprinkle the carrots with a pinch of salt, stir and let stand until the juice is released. Then put in a colander to drain the released liquid. (The same is done with radish in order to remove the bitterness along with the juice).

Place half of the chopped garlic, crushed sesame and coriander seeds on top of the carrots. Sprinkle pepper on top.

Heat the oil and pour it over the spices to really bring out their flavor.

Sprinkle fish fillet with vinegar, add onions and other vegetables, carrots, sugar, remaining garlic, soy sauce. Mix the mixture carefully and place it in the refrigerator to steep. Before serving, check for salt and mix with fresh herbs.

Recipe for crucian carp with tomato sauce

onions - 2-3 pcs.
carrots - 1-2 pcs.
vinegar - 2 tbsp. l.
ground peppers (black, aromatic, reddish hot, paprika) - 1/3 tsp each.
vegetable oil - 0.5 cups
tomato paste - 2 tbsp. l.
salt - 1 tbsp. l.

The carrots can be grated and lightly squeezed before mixing all the ingredients.

Cut the onion into half rings and mash with your hands to release the bitterness. Dry with cardboard napkins.

Add carrots, onions, tomato paste (preferably hot Chinese pepper paste), and vinegar to the fish fillet. Add salt and mix.

Sprinkle all the peppers, pinches of your favorite dry herbs and other spices as you wish on top. You can get by with just peppers.

Pour in hot vegetable oil when a slightly noticeable smoke appears above it.

After the oil has cooled, place the dish in the refrigerator, and take a sample the next day by serving it with boiled potatoes or a pasta side dish.

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The secret of making Heh from crucian carp

Khe from crucian carp is a fairly common appetizer. No matter what kind of housewife will be able to amaze her family with a tender and special dish. The household will probably be satisfied.

Manufacturing rules

The recipe for the dish is not particularly difficult, so anyone can repeat it. The main thing is strict adherence to simple rules .

What needs to be created:

It is better to use the fish chilled. If it is frozen, it will not retain its integrity and the entire composition of the necessary substances.
Before you start cooking, you need to carefully clean and gut the crucian carp. The scales under the fins should be removed. After cleaning, be sure to wash the fish from the inside.
It is worth cutting off the skin: this will make the dish softer.
To clean the bones, you should cut the fish crosswise, removing the backbone with large bones. Small ones can be picked up with tweezers.
Cut the crucian carp fillet so that the slices come out long and even.
You should pour vinegar over the fish in advance. In order not to turn its meat into porridge, you need to mix the slices very carefully.
It is better to add cilantro with reddish pepper. These seasonings are perfect for snacking.

Recipe for traditional heh ikh crucian carp

Ordinary cooking is not particularly difficult. The dish is easy to prepare at home.

Required ingredients:

crucian carp – 2 kg;
onion – 5 pcs.;
carrots – 2 pcs.;
table vinegar – 2 tablespoons;
salt – 25 g;
ground reddish pepper – 5 g;
paprika – 10 g;
allspice – 1 tsp;
vegetable oil – 0.2 l.

Carefully clean the fish, removing scales and under the fins. Cut open the belly and carefully remove the entrails. Carefully wash the crucian carp under cool water.

Cut the fish in half. Remove the backbone with bones. The smallest ones are grabbed with tweezers. The finished fillet is cut into slices.

How to properly cut vegetables:

Remove the onion skins from the vegetable and wash with water.
Cut it into half rings or rings.
Wash and peel the carrots. Then chop it into long and narrow strips.

Technique for mixing ingredients correctly:

Place the onion in a container with clean fish when all the vegetables have already been chopped.
Season with peppers and add salt . Give the mixture a little time to soak in the spices.
Place the frying pan on medium heat . Pour vegetable oil there. When hot, add bell pepper. Then mix everything and remove from heat. Pour the resulting oil and pepper over the fish and stir.
Place carrot sticks in a container with crucian carp and onions . Pour vinegar over everything and mix thoroughly but carefully. The resulting marinade should be moderately distributed.
Place the mixture in a jar and cover it with a lid. Put it in a cold space and leave it overnight (that is, in the dark) .

The next day the dish is served on the table. If the recipe is followed one hundred percent, the result will be a delicious snack .

Korean heh with crucian carp

The dish can be prepared differently. The recipe will then include soy sauce . The product will give the snack a special special taste . Soy sauce is sold ready-made. You can find it on the shelves of any hypermarket.

To prepare heh with crucian carp according to the Korean recipe, you need to prepare the following products:

crucian carp – 2–3 pcs.;
onion – 5 pcs.;
garlic cloves – 5 pcs.;
cilantro – 1 tsp;
reddish pepper – 1 tbsp. l.;
vinegar – 50 ml;
soy sauce – 80 ml;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.;
vegetable oil – 80 ml;
greens (dill with parsley) - several branches.

Fish making technique:

Rinse the crucian carp well in cool water. Remove scales, removing them under the fins and on the belly.
Remove the entrails and wash the fish to remove any remains.
The head, fins and tail are cut off.
Cut the crucian carp in half.
Cut out the backbone with large bones. Remove small ones with tweezers.
Cut off the skin.
Cut the resulting fillet into slices using a sharp knife blade.

When the fish pieces are ready, you should start with the vegetables. Take an onion and peel it. Then they cut it into rings and add them to the container with crucian carp.

Garlic cloves are peeled and cut into thin slices. Place them in a container.

The frying pan is filled with vegetable oil . After this, it is heated over medium heat. Add pepper to the oil. Fry for about 3 minutes. Pour the pepper with vegetable oil into a container with crucian carp, onion rings and garlic.

Carefully wash the dill and parsley and chop them finely. Pour into container.

In a small bowl, mix coriander with salt and sugar. Pour soy sauce and vinegar . Mix well and carefully. The prepared marinade is poured onto fish slices, onion rings and garlic. Stir thoroughly.

At the end of cooking, close the container with a lid and put it in a cold place. Keep the dish there overnight . The next day it can be served.

Conclusion

Crucian carp khe is an excellent appetizer that perfectly complements the main course. It can also be prepared together with other salads. Regardless of whether it is a traditional or Korean recipe, crucian carp hee will be remembered for its distinctive, distinctive taste. The marinade gives the dish a zest, which makes the dish unusual, but very tasty.

Useful video

How to cook Heh from crucian carp in the video below: