Fish he

Fish and seafood were the main part of Korean cuisine for commoners, and the meat of sheep or pigs was fed by representatives of the upper strata of the population. Freshwater and sea fish are still popular now, they are served raw, fried or dried. Fry mackerel, croaker and Pacific herring. Shrimp, squid, shellfish and other seafood are salted. Also, the fish is cooked on the grill or dried in natural conditions to extend the shelf life. Prepare a he from fish in Korean by pickling her with vegetables. More often this is a chopped carrot.

All dishes of Korean cuisine, like fish, he in Korean, are sharp because they are used in a large quantity of spices. Preference is always given to the red pepper, which Koreans have been using since the 16th century (after it was brought into the country by the Portuguese). Therefore, all dishes of Korean cuisine are painted in red-orange color. This tradition has developed because of the warm climate in which it is difficult to keep food. Punished food was highly appreciated by Koreans, and the words "sharp" and "tasty" are synonymous with them. In addition to pepper, they use garlic, combining it in different proportions with pepper, prepare dishes that differ in taste.

Recipe 1

Korean food with the name "Fish he" is prepared from any fresh, but preferably non-stick fish. The following products will be needed:

• 800 grams of fish, can be herring, fish washed, cleaned and separated from the spine and large bones;
• 1 onion head is cut into half rings;
• 4 cloves of garlic pressed press;
• 1 teaspoon of sugar;
• 2 teaspoons of soy sauce;
• 2 spoons dessert powder red pepper;
• 3 tablespoons tablespoons sunflower oil;
• 2 teaspoons of tea vinegar essence;
• black pepper;
• Greens as desired;
• salt.

Fish cut into strips, put in a bowl, poured with vinegar essence to marinate fish (to completely scald in vinegar, but crumbled). Add onions, garlic, red pepper and pour hot oil. Mix the soy sauce, sugar, black pepper and greens. All this is added to the bowl to the rest of the products. The fish is ready in an hour, it is served to the table.

Recipe 2

This version of the Korean dish - fish he - is prepared with frying pepper in hot oil. Ingredients:

• 300 g of pink salmon fillet (can be replaced with another red fish) without skin;
• 5 cloves of garlic pressed press;
• 1 teaspoon ground teaspoon coriander;
• 4 onions onions, cut into half rings;
• 1 tablespoon table powder red pepper powder;
• 2 table spoons of sugar;
• 1 ½ tablespoons of table vinegar essences (concentration 70%);
• 1 tablespoon table salt;
• vegetable oil;
• Soy sauce;
• dill;
• parsley.

Fry the red pepper in a hot red-hot oil. Fish fillets cut into strips, put into a bowl. Add onions, garlic and greens. Pepper fried, vinegar, coriander, salt, sugar and soy sauce are combined in another bowl. Stirred. A sharp mixture is poured into the fish, and the lid is closed with a lid. Clean in the refrigerator for three hours. Before serving on the table, he from fish is mixed in Korean and placed in a salad bowl.

Recipe 3

To prepare this dish, as in other recipes in which the fish are described, only raw fish are used. It is not subjected to heat treatment, since harmful micro-organisms are destroyed by concentrated acetic essence. Fish can be taken any, but not too fat. Carasso suits well. Ingredients:

• 1 kg of fresh fish washed, cleaned, removed backbone and bones;
• 4 onion heads (can be more) cut into half rings;
• 2 teaspoons of acetic essence;
• 1 teaspoon of spicy red pepper ground;
• 1 tablespoon red sweet pepper ground;
• salt.

The fish is cut into strips less than 1 cm thick and transferred to an enamel bowl with a lid. Add the onion. Pour in the vinegar essence, add salt, red hot and sweet pepper. Stir, mash the onion, so that it will separate the juice. Tightly close the bowl with a lid and clean for the whole day in the refrigerator. The fish is ready. Serve as a snack.