How to learn how to cook delicious Korean fish according to the recipe with a photo

Kitchen appliances and utensils:

• pan;
• deep bowl, plastic, glass with a lid;
• small lid (plate);
• cutting board;
• loin knife;
• kitchen knife;
• grater;
• garlic clover.

Ingredients

Step cooking

Fish preparation

1. Clean the scales of fresh fish, remove the head, entrails, fins. Fresh fish of various varieties is suitable for cooking: carp, pike, common carp, silver carp, grass carp and others. The fresher the fish, the tastier hehe. To obtain 1 kg of fillet, a fish weighing about 2 kg is taken. Separate the fillet (1 kg), take out the ridge and large costal bones. Remove skin if desired. Very small bones do not need to be removed, they will soften in vinegar essence.
   
2. Cut the resulting fillet lengthwise into two parts - the first part with a thick layer of meat at the ridge, the second is thinner, containing meat at the abdominal bones. Cut the thick part of the fillet into slices about 5-6 mm thick across the cut fish meat. Divide the thinner portion of the fillet into slices approximately 1 cm thick.
   
3. Put the sliced ​​fish in a plastic or glass deep bowl. Add salt (1 tbsp.) And vinegar 70% essence (2 tbsp.). Stir the fish well. Right before our eyes, the pieces of fish “scald” in essence, changing color and texture. Seal the fish mass, cover with a small lid, pressing the layer (or a plate of suitable diameter). Set aside for 30 minutes for the pickling process.
   
4. While the fish is insisting, peel the onions (4 pcs.). Cut each onion into 4 pieces, cut into strips approximately 3 mm thick. Divide the resulting onion into two equal parts.
   
5. Peel the garlic (1 head), pass the garlic cloves through the garlic press, or grate them on a fine grater.
   
6. Pour the chopped garlic into the pickled fish pieces (after half an hour), add half the onion, mix. If you want the taste of the dish to be not too acidic, drain the juice from the pickled fish. Seal the fish, cover with a small lid (or plate), let stand for another 30 minutes. While the fish is brewing, prepare a dressing.
   

Cooking dressing

1. Heat the oil in a frying pan (100 ml) well.
   
2. Pour into the pan the second half of the chopped onion (from 2 onions), fry until light golden brown.
   
3. When the onion begins to brown, pour red sweet paprika (1 tsp), ground coriander (1 tsp), hot red pepper (1 tsp), seasoning “For fish” (1 tsp.) .). Mix well. Turn off the heat, let the onion mixture stand for 5 minutes, so that the onion and oil absorb the aroma of spices.
   

Cooking heh

1. Pour soy sauce (2 tbsp.) Into a bowl of pickled fish, put the dressing. Gently mix fish with sauce and dressing. Lightly compact the mass. Cover the bowl with a plate, put in the refrigerator for 7-8 hours.
   
2. Put the finished dish on a serving plate or in a salad bowl, decorate and serve.
   

Did you know? A side dish of boiled rice, which is prepared without salt and spices, is well suited to the appetizer. Rice is served in separate cups.It goes well with mashed potatoes, boiled or baked potatoes. During cooking, you can add cilantro greens, chopped, or in the form of whole stems with leaves. Fresh cilantro adds extra aroma and taste to the dish.

Video recipe

If you have never prepared fish hehe, this video tutorial will help you, in which an experienced chef shares the intricacies and secrets of preparing this delicious Korean dish.

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