Kitchen appliances and utensils: cutting board, knife, non-oxidizing container, blender, tablespoon and teaspoon, fish tweezers.
Ingredients
| Red fish (pink salmon, trout or chum salmon) | 1 kg |
| Garlic | 2-3 cloves |
| Soy sauce | 1 tbsp. l |
| Salt | 1 tbsp. l |
| Sugar | 0.5 tbsp. l |
| Onion | 1 PC. |
| Vinegar 70% | 1 tbsp. l |
| Seasoning Malasyan | 1 tsp |
| Ground ginger | 0.5 tsp |
| Ground black pepper | 1 tsp |
| Ground Red Hot Peppers | 3 tsp |
| Ground coriander | 0.5 tsp |
| Sunflower oil | 2 tbsp. l |
Step cooking
Take one kilogram of red fish and rinse it well. You can use any kind, for example, salmon, trout, pink salmon or chum salmon. The main thing is that the fish is very fresh and natural, without a bunch of dyes and additives.
When choosing fish in the market or in the store, be sure to pay attention to its smell and eyes, which should be without a cloudy film. You should be alerted not only by the stale aroma, but also by its absence at all, which indicates a preliminary soaking of the fish in vinegar or a solution of citric acid. The main indicator of freshness is the gills. In fresh fish, they should be bright red, and in frozen fish - pink. Gray or white gills are a sign of rotten fish.
- Clean the fish from the scales, gut it, remove the gills so that the fish does not taste bitter. Next, cut off the head, fins, tail, and separate the fillet from the skin and costal bones. Remove the remaining bones with fish tweezers. Very small can be left, because under the influence of vinegar essence they soften, and will not be felt.
- First, we cut the prepared fish fillet along, and then into slices no thicker than one centimeter wide.
- Transfer the sliced pieces to any non-oxidizing container that is tightly covered with a lid. In a blender, grind a couple of cloves of garlic and one onion, and pour the resulting mass into the fish.
- Pour one tablespoon of salt, half a tablespoon of sugar, a teaspoon of black pepper, half a teaspoon of ginger, half a teaspoon of coriander, a teaspoon of Malasian seasoning, three teaspoons of red hot pepper, a tablespoon of vinegar, a tablespoon of soya sauce and two tablespoons of sunflower oil. You can add a teaspoon of sodium glutamate to enhance the taste, but I never do this, because the spice palette and fresh fish in themselves give a very rich taste.
- Mix everything thoroughly, cover the container with a lid and send it to marinate in the refrigerator for the night. Serve the fish hehe by placing it on a serving plate, sprinkling it with herbs or sprinkling with lemon juice.
Video recipe
After watching the video, you will see how simple this recipe is in cooking.
Red fish hehe is the perfect, gourmet appetizer for your table. The piquant taste of pickled fish will not leave anyone indifferent. The appetizer is incredibly easy to prepare and does not require special skills. You can use the fillet of any fish that you like and adjust the severity of the dish by changing the proportion of spices. I advise you not to put off cooking and enjoy fish hehe soon. Share in the comments what you prefer to serve this dish with and how often you cook it.
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Oven baked pink salmon under a coat of tomatoes and cheese in the oven
Fried pike perch in a pan
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Enjoy your meal!
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