Korean pike perch - delicious, juicy and flavorful dish

Kitchen appliances and utensils:

• cutting board;
• sharp knife;
• pan;
• scapula;
• deep bowl or bowl;
• measuring cup;
• teaspoon and tablespoon;
• fridge.

Ingredients

Step cooking

1. Take one pike perch weighing about 1 kg and make cuts along the fin on both sides. Remove the fin.
   
2. After that, carefully separate the skin from the meat. If the skin will be difficult to separate, use a knife. The skin needs to be separated on both sides of the fish.
   
3. Cut the tail and carefully separate the head from the body, without damaging the inside. Do not cut the skin from the bottom to the end.
   
4. Then in one motion remove the head along with the skin and viscera.
   
5. Remove the last lower fin.
   
6. Rinse the zander carcass thoroughly under running water and pat dry with paper towels. Next, you need to separate the fillet from the bones. Gently start cutting the meat from the ridge, then separate it from the ribs. Follow the same procedure from the other side.
   
7. Then scrape the remaining meat from the bones.
   
8. Cut the finished fillet into small pieces.
   
9. Cut a small onion in half rings and send to zander.
   
10. Pour 3 tbsp of fish with onions. l vinegar and mix well. Leave to marinate at room temperature for 30 minutes.
    
11. Grate medium-sized carrots on a Korean carrot grater.
    
12. Finely chop two cloves of garlic.
    
13. Pour 40 ml of vegetable oil into the pan. Add chopped garlic to the oil, 1 tsp. sugar, 1/2 tsp ground coriander, 1/2 tsp salt and 1 tsp. without a slide of ground chili. Cook, stirring constantly, for 1 minute.
    
14. Then add the carrots and warm for another half minute.
    
15. Remove the carrots from the heat and immediately add to the fish. Mix well.
    
16. Marinate in the refrigerator for 4 hours. Korean pike perch is ready.
    

Video recipe

In the video you can also watch one of the ways to prepare heh from pike perch. The recipe is slightly different from that described in the article. but also of considerable interest.

Other fish recipes