Khe from fish: how to cook at home according to a traditional recipe and how long it can be stored

Khe from fish: how to cook at home according to a traditional recipe and how long it can be stored

Greetings, dear friends! Now I’ll tell you how to deliciously cook heh from fish at home, what kind of fish is best to make a salad from and how long it can be stored in the refrigerator.

Hye is an age-old dish in Korean cuisine. It is even more difficult to prepare than the European versions. In the traditional version, it is usually prepared using raw fish. The most commonly used ingredients in salad recipes include onions, carrots, reddish ground pepper, vinegar and soy sauce. The dish usually turns out juicy, very appetizing, fragrant and indescribably delicious.

Ingredients

Step-by-step manufacturing recipe

Video recipe

Benefits and harms of herring hex

1. Doesn't contain enough calories - can be added to your diet.
2. It is easily absorbed by the body because fish contains 20% highly nutritious protein.
3. Herring contains omega-3 fatty acids, which prevent the development of atherosclerosis (atherosclerosis is a chronic disease of the elastic and muscular-elastic arteries) . In addition, they help restore blood vessels in the body, lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) and have a beneficial effect on vision.
4. The dish is enriched with vitamins A, D, E, thiamine and pyroxidine. They have a beneficial effect on the musculoskeletal system, inhibit the development of cancer cells, and improve the condition of the skin, hair and nails.
5. Restores the functions of the thyroid gland.
6. Contains selenium, which helps remove oxidation products from the body.
7. Herring contains iron. It improves blood circulation (blood circulation throughout the body) , prevents the formation of blood clots, and strengthens the walls of blood vessels.

It is not recommended to consume hex from fish often and in large quantities, as edema (excessive accumulation of fluid in the extracellular tissue spaces of the body) , problems with the kidneys and surges in blood pressure may appear. The dish should not be included in the diet of people with diseases of the digestive system and cardiovascular system.

Useful tips

1. I recommend using the freshest fish, but you need to freeze it beforehand.
2. Vinegar will help get rid of the specific aroma of a raw product. It will also kill tiny harmful organisms and marinate the fillet perfectly.
3. Garnish with chopped parsley and pepper rings.
4. If desired, you can vary the dish with other ingredients - cucumbers, Korean carrots, bell peppers, carrots, tomatoes.
5. Among the spices, cilantro, snow-white, dark or reddish ground pepper, and parsley are excellent.

5 unique options

• From cod

A delicious cod appetizer that will not leave any of the guests at the festive table phlegmantic. To make it, you should take cod fillet, carrots, onions, tomato paste, vegetable oil, vinegar, and spices. I recommend marinating the fish for 12 to 18 hours, always in the refrigerator.

• From bearings

The usual snack recipe. For a special taste, add ground coriander, garlic and reddish hot pepper. Prepare the marinade using table vinegar, soy sauce and onions. The dish needs to sit for 1 hour before serving. You can decorate it with parsley and lemon slices.

• From mullet

A tender and juicy salad that goes perfectly with boiled potatoes or black bread. For the mullet marinade, use dark pepper, bay leaf, mustard seeds, onion, sugar and sea salt. Add a couple of tablespoons of vegetable oil and snow-white wine vinegar to the warm marinade, pour it over the fish and put it in the refrigerator for 3-4 hours. Before serving, garnish the dish with sliced ​​cucumbers and chopped herbs.

A light, appetizing and spicy salad appetizer. Suitable for lovers of culinary tests. You can cook not only for holidays, but also on fasting days. The freshest trout, sweet blue onions, carrots, garlic cloves, coriander, vegetable oil, salt, sugar, hot chili pepper, vinegar 70% will come in handy. When serving, sprinkle the dish with cilantro.

A delicious cool snack that comes out special and flavorful. It will look appropriate both on weekdays and on a formal table. To make it, just take pollock, carrots, onions, garlic, sunflower oil, diluted vinegar, dried basil, salt, ground coriander, ground red pepper. I recommend infusing the dish for at least 24 hours.

Conclusion

In the article we looked at a step-by-step recipe for making heh from fish with a photo. To make the dish tasty and aromatic, you should combine the ingredients correctly and use spices in moderation. It is recommended to store marinated fish in the refrigerator for no more than 2-3 days, covered with plastic.

Do you like to cook heh from fish? Tell us about it in the comments!

Korean fish khe

A very tasty appetizer that quickly scatters across guest plates.

Ingredients for “Korean Fish Heh”:

• Fish
• Carrots – 6 pcs.
• Onions – 6 pcs.
• Garlic - 1 piece
• Vinegar (You can use esensia 2 tbsp) - 12 tbsp. l.
• Soy sauce - 3 tbsp. l.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Sweet paprika - 1 tbsp. l.
• Nutmeg - 1 tsp.
• Coriander - 1 tsp.
• Khmeli-suneli - 1 tsp.
• Dark pepper - to taste
• Red hot pepper - 1 tsp.
• Vegetable oil – 100 ml

Production time: 60 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Korean fish khe”:

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Secrets of making heh

If you love hot and spicy dishes, but have never tried heh, we strongly recommend creating this, because for lovers of the brightest flavors, this is one of the best options for spicy dishes.

Heh is considered both a salad and an appetizer; unlike Korean carrots, it is really popular in Korea and is served in virtually every eatery. It is believed that the prototype of this dish was “hwe”, prepared only from raw fish and meat, which came from China and was very popular until the 11th century. After the epidemic that overtook the country in the 11th century, this dish disappeared from Chinese cuisine, and he in the form in which it is prepared now became a Korean “reinterpretation” of the usual Chinese “hwe”.

Heh was one of Confucius's favorite dishes, and was considered a fashionable dish during the period of the spread of Confucianism.

Nowadays, traditional heh is a spicy dish of marinated tuna, pollock or mackerel.

The Russian interpretation of this common Korean dish, however, provides for heat treatment of goods - it’s both calmer and more familiar. Otherwise, the manufacturing process is virtually no different from the Korean one, and any culinary specialist can master it. Naturally, we are talking about a lightweight technology, which Korean chefs themselves use, and the traditional version is very labor-intensive, although the taste of such heh is no different from that prepared according to lightweight recipes.

HOW TO COOK HE

You can prepare heh from fish, poultry or meat both for a daily meal and for a ceremonial table to the surprise of guests and loved ones. All lovers of spicy and special dishes will definitely appreciate heh, but note: since this dish is spicy, you shouldn’t get too carried away with it - everything is great in moderation.

So, how can you prepare heh at home?

RECIPE FOR PREPARING KHE FROM FISH

Useful: 500 g fish fillet (catfish, silver carp, tuna, pollock, etc.), 4 onions, 2 carrots, 2 cloves of garlic, 1 tbsp. vinegar essence, sweet pepper, herbs, coriander, spices, sugar, salt.

How to cook heh from fish.
Wash the fillet, cut into narrow long strips no more than 1 cm wide, pour in vinegar and leave for 30 minutes. Cut the carrots into long strips, sauté in vegetable oil, add salt, and place on top of the fish. Place a layer of sweet peppers cut into strips on the carrots, then onion in half rings, pour over the remaining vinegar, sprinkle with spices, sugar, salt, mix everything, adding finely chopped garlic and cilantro, put in the refrigerator for a day.

If you doubt the quality of the fish, marinate it for at least a day - this is the longest marinating time. Almost all types of fish can be used for heh - pink salmon, trout, pike perch, mullet, pelengas, mackerel, pike, catfish, sockeye salmon, salmon, carp and others.

As for spices, usually reddish hot pepper, dark pepper, coriander are used for heh, and soy sauce is often added to heh. Now on sale you can see special consistencies of spices for heh; it is also often made with Korean seasoning for carrots; whether to use them or to combine various spices without the help of others is up to each housewife to decide for herself.

Another method for preparing homemade fish heh:

HOMEMADE FISH KHE RECIPE

Useful: 1-1.5 kg of carp, 3-4 tbsp. vinegar 20%, 4 onions, 300 g vegetable oil, salt, 1 tbsp. sugar, reddish and dark pepper.

How to cook homemade fish heh. Cut the fish carcass into fillets, cut it like beef stroganoff - into strips, place in an enamel pan, pour over vinegar, put in the refrigerator for 2 hours, cover with a lid, then put in 3 onions cut into half rings, mix, put back in the cold for another 2 hours. Heat the oil in a frying pan until smoking, turn off the stove, add the onion cut into half rings (the remaining 1 head), salt the fish in the pan, add sugar, pepper, pour in the oil and onion from the frying pan, mix well and refrigerate for another 3-4 hours, covered with a lid.

If you do not want to use raw fish for heh, especially when it comes to river fish, you can boil the fillet for 15 minutes in a double boiler, after which you can cut it for heh.

Heh, as already noted, is prepared not only from fish, but also from meat.

RECIPE FOR PREPARING BEEF KHEE

Useful: 800 g beef, 200 g freshly squeezed orange juice, 100 g bell pepper, 3 tbsp. tomato paste, 1 onion, cumin, dill, parsley, basil, sugar, reddish and dark ground pepper, salt.

How to cook beef heh. Cut the meat into cubes like beef stroganoff. Mix tomato paste and orange juice, chop the greens finely and add to the meat. Grate the onion on a small grater or grind it into porridge using a blender, along with salt and pepper, also add bell pepper cut into narrow strips to the consistency of tomato and juice, mix. Place foil on a baking sheet, place the meat on it, pour the prepared sauce over it, cover with foil on top, bake for 40 minutes in an oven preheated to 150 degrees. Place the finished heh on a dish and garnish with herbs.

This recipe for meat heh is non-hazardous and heat-treated. There is another option for making meat heh by frying the meat before marinating.

RECIPE FOR HOMEMADE KHEH FROM MEAT

Useful: 400 g beef fillet, 500 g carrots, 2 heads of garlic, 3 tbsp. vegetable oil, 1 tbsp. vinegar, dark ground pepper, ground coriander, dill, parsley, salt.

How to cook heh from meat. Cut the carrots into strips (it is better to use a special grater for Korean carrots), add salt, mix, throw in, finely chop the garlic. Remove fat and veins from the beef, cut into strips along the fibers into pieces 2-3 cm long, pour in vinegar, stir for 10-15 minutes. Heat oil in a saucepan, add meat, fry for 10 minutes, stirring continuously, add garlic, carrots, pepper and sprinkle with coriander to taste, stir, heat for another 5 minutes. Cool the heh at room temperature, then refrigerate for several hours.

If the carrots you use for heh are not very juicy and sweet, add 1-2 tbsp to it for any 1 kg of carrots. cool water and sweeten it with sugar. It is better to cut frozen meat, but the main contribution to the excellent taste of such meat is long-term marinating after cooking in the refrigerator.

If you want to cook heh from chicken, you can’t go wrong either - the dish will turn out very tasty and will appeal to all lovers of poultry and savory snacks.

RECIPE FOR PREPARING CHICKEN KHEH

Useful: 500 g chicken fillet, 150 g vegetable oil, 2-3 onions, 3 carrots, 1 tbsp. vinegar 70% or 9% vinegar 7-8 tbsp, ground dark pepper, salt, 2 tbsp. seasonings for Korean carrots.

How to cook chicken heh. Cut the chicken into the narrowest strips possible, grate the carrots on a Korean grater, and cut the onion into half rings. Heat the oil in a frying pan, check its “readiness” with a toothpick: throw it into the oil - if it lights up, it means the oil is ready, pour the oil over the chicken with onions and carrots, stir, pour in the vinegar, add all the seasonings, pepper and salt, stir again, remove in the cold for a day.

The trick to this recipe is that the spices are added to the main ingredients after the oil - this way they retain all their own flavor, rather than if you pour oil into the spiced foods. It is best to take chicken breast for heh, and for ease of cutting it is better to slightly freeze it.

Heh – it’s delicious, very appetizing and special. From such a dish there will quickly be nothing left on the festive table, and you will receive a lot of compliments!

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HE from fish. Cooking outdoors. Crafting Recipes

Created by: umesto · Posted 07/07/2018 · Updated 03/25/2019

X E (either XVE or XO) made from fish is a dish that is simple to prepare and very tasty to eat. And especially in nature, where, frankly, any dish seems significantly tastier than the same thing, but prepared at home. And HE is no exception. This spicy Korean dish of fresh raw meat or fish, which is more reminiscent of some kind of salad with added spices, can also be prepared on the go, for example, while fishing. Enjoy it yourself and amaze your friends.

1. PREPARATION OF FISH

In fact, any freshly caught fish, regardless of its type and size, is suitable for production. The name of the dish will change the name of the fish, for example, XE from pike, or XE from perch, or XE from snow-white fish, which will only emphasize its peculiarity and natural taste properties. Note that you can prepare XE using a long method (2-3 days), and an accelerated method - 2-3 hours.

• We cut the fish, clean it of scales, trim the fins, remove the fillets and carefully wash it in cool water to remove blood clots (the internal environment of the human and animal body) and mucus. You can experiment and remove the fish fillet along with the skin. After preparing the fillet in a vinegar solution, the skin of, for example, pike becomes significantly softer and has a pleasant crunch on the teeth. But perch, pike perch and others are hard and prickly, but tasty, and are prepared without skin. Heads and fins can be completely used for fish soup .
• Cut the fish fillet into thin, approximately 1 cm, pieces and place in a suitable container. We remove the large bones, we don’t pay attention to the small bones - in the vinegar solution (but only if left for a long time!) they become inconspicuous and soft.

2. RECIPES

We note that, like any recipe, the recipe for making XE fully allows for a little improvisation with the addition of spices or some ingredients. For example, instead of onions, you can add radish, or instead of wine sauce, table sauce is completely suitable. The flavor colors naturally change, but the overall perception of the integrity of the dish remains. And an even bigger question is what ingredients will make the XE tastier!

RECEPTION 1. Long. Ready in 2-3 days:

The long -term method is more correct, because the fish not only acquires a better taste, but also becomes less dangerous (if, of course, there are doubts about its safety) in terms of eliminating various unnecessary microbes. Well, the small bones in the fillet, when kept in a vinegar solution for a long time, actually dissolve one hundred percent.

Ingredients:

• 1 kg. fish fillet.
• 100 grams of salt.
• 10-15 grams of dark ground pepper.
• 150-200 grams of vinegar.
• 150 grams of vegetable oil (if you pack it in jars for long-term storage, then 400 grams).
• 2-3 onions.
• 100 g - dill, parsley, paprika, bell pepper - to taste.

Preparing XE:

• In a suitable container, prepare a saline solution in a ratio of approximately 1:10, i.e. by 1.0 kg. fish fillet - 100.0 g salt.
• Pour the salt mixture over the fish fillet. There should be enough solution so that it covers the fish fillet completely. If there is not enough, add a little water.
• We cover the dishes with fish and place them in a cold space for 8 hours. For example, if you are fishing, then in the cellar (or hole) and at night (that is, in the dark) .
• While the fish is salting, prepare an aquatic vinegar solution. Depending on the vinegar or concentrate, dilute it in the following proportion: wine - 1:4, table - 1:8. Those. the solution should be slightly acidic.
• We clean and cut into rings or half rings 1 head (or two - you can’t spoil it with an XE onion) of onion, add it to the fillet.
• Add some spices (pepper, herbs) to the vinegar solution. There doesn’t have to be a lot of spices; they shouldn’t interrupt the taste of the fish.
• Place the salted fish in a bowl with the prepared vinegar (more precisely, with the marinade) for the same time during which it was salted, i.e., for example, for the same 8 hours.
• After 8 hours, place the marinated fillet pieces in a deep bowl.
• We clean and cut another onion into rings or half rings and add it to the fillet.
• Sprinkle with reddish pepper.
• Add vegetable (sunflower, corn or olive) oil to the fillet and mix everything.
• Sprinkle a little chopped dill, parsley, bell pepper, and paprika on top of the XE. And not only for taste, but also for aesthetic perception.
• HE ready. But we note that the dish acquires a rich taste after a couple of days. And if there are plenty of fish fillets, then package some of them in glass jars - a layer of fish, a layer of onions, fill them with oil and place them in a cold space (cellar or refrigerator).

RECEPTION 2. Frisky. Ready in 2-3 hours:

The shorter method is not enough, which is different from the long one discussed above. The differences lie in the combination of the salting and marinating process, or its complete absence. But this method of preparation does not make the dish less tasty; it makes the dish more palatable to others. And of course you can experiment with the ingredients.

Ingredients:

• 1 kg. fish fillet.
• 4 tablespoons salt.
• 2 tablespoons sugar.
• 3 tablespoons soy sauce.
• 10-15 grams of reddish ground pepper.
• 100 grams of vinegar.
• 150 grams of vegetable oil.
• 2-3 onions.
• 2 carrots.
• 5 cloves of garlic.
• 100 g - dill, parsley, paprika - to taste.

Preparing XE:

When prepared quickly, fish fillets are not salted in a solution or kept in a marinade. Therefore, we chop all the ingredients finely, place them together with the fish fillet in a suitable deep bowl, add spices, sauce and vinegar and mix everything thoroughly. Let sit for 30 minutes and serve.

3. CONCLUSION

In conclusion, we note that XE is already a good snack with an amazing taste. But to improve and enhance the taste, you can add monosodium glutamate, which is sold in stores together with spices. This is not for everyone!