Mackerel heh - a recipe for an awesome classic snack, eaten instantly! Adapted from Korean cuisine.
Ingredients:
- 4 pieces of medium-sized fresh frozen mackerel;
- 7 pcs onions;
- 1 tbsp refined vegetable oil;
- 1/2 tbsp vinegar 6%;
- 100 g rock salt (approximately);
- 2 liters of water.
Preparation:
Everyone loves mackerel heh. The classic recipe, in my opinion, is the simplest and fastest. The marinated fish turns out very aromatic and amazingly tasty!
How to cook fish heh in Korean?
I slightly changed the traditional technology to suit my tastes, but there was not a single person who did not like this dish.
First of all, we completely defrost the fish.
Cut along the ridge and divide into small pieces (the thinner, the faster it will cook).
Prepare a deep enamel pan and pour water, dissolve the salt, following the specified proportion. Leave the mackerel in the brine for 2 hours.
Then, carefully rinse the fish from salt under running water and dry it on a paper towel to remove excess moisture. Place some of the fish in one thin layer in the same pan.
Cut the onion into half rings. Place the onions tightly on the mackerel and sprinkle thoroughly with a mixture of vegetable oil and vinegar.
Calories: Not specified
Cooking time: Not specified
In order to set the table for guests, you will need to prepare several types of main courses and, of course, snacks. Not a single feast is complete without them. While looking for something salty for a snack in the store, I didn’t find anything, so I had to use my connections. I called my sister and asked for advice on what I could cook for the guests. And my sister told me that she recently learned how to cook an excellent appetizer dish of mackerel according to a classic Korean recipe under the unusual name “he”. Looking ahead, I’ll say that I liked the result so much that I prepared this recipe with photos for you so that you can try Korean heh. Actually, absolutely any fish is suitable, but mackerel in this case is very good. Firstly, this fish is very tasty and healthy, and secondly, it has few bones, which is very important when you gather guests. Therefore, without thinking twice, I ran to the nearest fish store and bought fresh frozen fish there, which became the best snack.
To be fair, it must be said that they also cook, and not just from fish.
- 400 grams of fresh frozen mackerel,
- 0.5 pcs. bulbs,
- 0.5 pcs. carrots,
- 2 cloves of garlic,
- 30 grams of vegetable oil,
- 1 tea. l. granulated sugar,
- 0.5 teaspoon l. salt and ground black pepper,
- a couple of pinches of ground red hot pepper,
- 3 tables. l. 9% vinegar,
- 50 grams of water,
- 0.5 teaspoon l. Korean seasonings.
Step-by-step recipe with photos:
Let's immediately prepare the vegetables: chop them finely, or rather, three carrots on a Korean grater, and chop the onion into half rings. 
We’ll also squeeze in a couple of cloves of garlic for some extra flavor. 
We cut the mackerel along the ridge: clean it, remove the bones and the ridge itself. That is, it turns out that we simply separate the fillet. We do not remove the skin so that the mackerel can maintain its integrity. Cut the cleaned fish into small pieces. 
Mix the fish pieces together with the vegetables.
Season the mackerel with spices, sugar, salt and pour in vegetable oil and vinegar diluted in water.
Let the fish marinate for 6-8 hours and the dish is ready. Bon Appetite!
It will also be delicious.
There are many Heh recipes. The most correct recipe that you and your family like
I trust this author. She is a great specialist in Korean cuisine and conducts master classes on it in Moscow. I'm publishing her version 
Kheshnik, as you know, can be prepared from anything (and in almost any case it will turn out well :))
Since we love this appetizer so much, I got into the habit of making oil for the dressing on an industrial scale :)) Well, I mean, a whole 250 ml bottle. I wouldn’t keep this oil for more than a couple of weeks, but it goes away quickly. By the way, just adding a spoonful of it to a salad is very tasty.
So, I heat a glass of corn oil in a saucepan. I heat it up slightly until the first bubbles appear. I take it off the heat and throw it in:
* Zira - a tablespoon. I have both whole and ground. You can use ground for speed, but it spoils the color of the oil a little. It’s better to grind the whole one in a mortar.
* Coriander - a heaped teaspoon. Grind it in a mortar too.
* Paprika - a teaspoon.
* Hot red pepper (I have Korean kochukaru) - a heaping tablespoon. I have it in flakes, so I don’t chop it additionally. If I had taken a hotter Thai chili, of course, less pepper would have been needed. The oil should not be completely fiery, rather very aromatic and of such a cheerful red-orange color :))
First I add cumin and coriander, paprika and pepper - a little later, they burn very easily and then can taste bitter. If you have time, you can heat the oil several times and let it cool. I strain and it's done! Now every time we cook heh, it will be enough to warm up a few spoons of it.
For fish hashes, I chopped quite a lot of onions into quarter rings - they are delicious in - and a small bunch of green ones.
I add ground black pepper directly to the fish/squid.
Yes, I use vinegar essence, although many will disagree with me.
Heh from mackerel.
I cut two large mackerel, removed the fillet and cut it into small pieces. Salted and peppered with black pepper. Added onions.
Heat the oil and pour it into the fish, stirring. Added two teaspoons of vinegar essence. The fish will immediately change color and density. At the end I added some green onions. I packed everything tightly into the jar, ensuring that the mackerel was completely immersed in the marinade. I put it in the refrigerator for a day.
To summarize - heh is the most successful and brightest in taste. That's how you want it, but mackerel is almost ideal for a hash fish :))
Heh from squid.
I peeled a kilogram of squid and removed the chords. I boiled a pot of water, salted it well, and turned off the heat. I threw the carcasses into boiling water and, stirring, brought them to a state of cloudiness :)) Well, I don’t know how to describe it. The white should begin to coagulate, but not yet harden. That is, as soon as the squids began to lose transparency, I pulled them out and dried them. I cut it into long pieces (we just cut the squid, flatten it and cut it).
I added a tablespoon of light soy sauce to the squid.
I shredded one medium-sized carrot with a grater. I salted it and left it for about 20 minutes, then squeezed it out. In general, everything is like a carrot. In principle, you can even put it ready-made, but only then after the vinegar.
Mixed squid with carrots. I don’t add onions to squid. Peppered with a mixture of black and allspice.
I heated the oil and added it to the cup. Mixed in 1 tsp. essence (for tender squid you don’t need as much as for fish). On the contrary, I added more green onions. I compacted it into a container and put it in the refrigerator for a day.
An excellent appetizer, the squid remained tender and was not rubbery. It doesn't have much flavor, but the carrots complement everything well. And I don’t recommend ignoring soy sauce in the dressing.
Heh from capelin.
I have already shown heh from capelin: http://ktaara.livejournal.com/415657.html
This time I decided to try not to gut it, but simply remove the head. The capelin was very caviar and large. I prepared it according to the previous recipe.
Summary - epic fail. In gutted capelin, all the bones from the essence dissolved, but when marinated with whole carcasses, they remained in place. And it’s somehow not fun for me to pick at oily fish. And caviar goes great on sandwiches in the morning... In general, capelin, IMHO, just gut it!
UPD. After 5 days in capelin, the bones also stopped being felt. So you just have to wait a little ;))
In general, something like this :))
If you are not indifferent to fish, then this delicious appetizer should definitely appear on your table. Moreover, anyone can handle its preparation.
We will prepare Heh from mackerel. This dish came to us from Korea, and was appreciated, just like Korean carrots and other spicy Korean salads. Korean mackerel hye is a kind of fish salad or, if you want, an appetizer that will be appropriate both on the everyday menu and on the holiday table.
Heh can be prepared from different fish, the main thing is that it is not bony, otherwise you will be tormented in the preliminary preparation to remove the bones. After all, real classic heh is prepared from pure fillet.
For this we chose mackerel, a tasty, fatty and healthy sea fish. There are very few small bones in it, so separating the fillet will not be difficult. In general, an ideal home option!
Although there is a small but..., and it is as follows: on sale we can only buy frozen mackerel, and when defrosted, unfortunately, it does not hold a clear shape of the pieces. But this does not affect the taste of the dish, so let’s start cooking.
Ingredients
- Mackerel – 1 pc. (400g);
- Onions of two varieties - 2 pcs.;
- Vinegar 9% - 3-4 tbsp;
- Salt – 1-2 tsp;
- Sugar – 1 tsp;
- Soy sauce – 1 tbsp. (optional);
- Pepper mixture – 0.5 tsp;
- Ground coriander - a pinch;
- Vegetable oil – 2-3 tbsp.
Preparation
If you, like us, bought frozen mackerel, then, of course, you need to defrost it. It is better to do this gradually, without resorting to warm baths. Thaw at room temperature.
And here’s some advice: don’t wait for the fish to defrost completely, start processing it while it’s still slightly hard. This will make it easier for you to separate the fillets, remove the bones and remove the skin.
And we start by cutting off the head along with the fins strictly at an angle to the fish’s nose. Next, we will rip open the abdomen and remove the entrails. Immediately rinse the mackerel under cold water.
Now we separate the fillet. To do this, make cuts in the center of the back along the ridge on both sides and use a knife to separate the fillet part.
After this, carefully remove the skin.
Remove the remaining bones from the fillet, which can be easily felt with your fingers. And then, once the mackerel is ready for cooking, cut it into small pieces.
Place them in a bowl and pour vinegar on top and mix. The vinegar will kind of “cook” our fish. Let's leave it like this for half an hour.
Let's prepare the onion. We used two types of onions: sterling and red, but this is not necessary, you can use onions, you just want them to be juicy. Cut it into thin half rings.
Lightly rub the onion with your hands so that it releases its juice, and pour it into the already prepared mackerel. Immediately add the remaining ingredients: salt, sugar, a mixture of peppers, coriander, soy sauce and vegetable oil.
Mix all the ingredients of our delicious snack under the wonderful name Mackerel Xe and, closing the container with a lid, send it to steep in the refrigerator.
You can taste the dish in just a couple of hours, or you can leave it overnight.
This moderately spicy and very appetizing appetizer will delight not only you, but also your friends, whom you will definitely want to treat and surprise with mackerel heh!
Pleasant taste sensations to everyone!
Not so long ago, Korean cuisine was a novelty for people living in the former Soviet Union. However, today sharp and piquant oriental pickles have taken root in our area. One of these unusual dishes is fish heh. This is a raw fillet marinated with spices and vegetables. How to make heh from fish so that it turns out truly tasty?
A little history
Hye is considered both a dish and a snack in Korea. It is prepared from both meat and fish, mainly tuna or pollock. He originated in the 11th century in China; Confucius loved him very much. However, after a large-scale epidemic, it disappeared from Chinese cuisine, but it became firmly established in Korean cuisine - in a new way.
The recipe according to which heh is prepared in Korea will seem too labor-intensive for a European. In this regard, adapted options for preparing the dish will be given below.
Subtleties of cooking
This dish is quite simple to prepare, but it requires skill. For heh, you should take the fillet of any fish that is not too bony. Both river and sea fish are suitable: mackerel, mullet, pelengas, catfish, pike perch, herring, salmon, pink salmon. You can also cook from pike, but this inhabitant of reservoirs is quite bony.
If you decide to make heh, you should not take frozen fish. When defrosted, it will lose its integrity and “marketable” appearance. You can purchase ready-made fillets in the store, which will significantly reduce labor costs during cooking.
Use a sharp knife to cut the fish into thin strips. It is better to remove the skin that is too thick first so that the heh does not turn out too tough.
After adding vinegar, the pieces become brittle, so you need to be careful when stirring. Otherwise, the fish will acquire the consistency of mush.
Since heh is a Korean dish, it will definitely contain coriander and red pepper. Traditionally, Korean pickles also contain zucchini, carrots, cabbage, and eggplant.
Freshly prepared heh will be an excellent appetizer for alcohol, or an addition to meat and first courses. Pieces of fish can be put on sandwiches or in tartlets, in salads.
Perhaps the proposed recipes will little reflect the taste of a real, very labor-intensive Korean dish, but they are not difficult to prepare at home.
Classic heh
Ingredients:
- 800 g fish fillet;
- 1 onion;
- 3 cloves of garlic;
- 1 tsp. Sahara;
- 2 tbsp. l. soy sauce;
- 1 tbsp. l. ground pepper;
- 2 tsp. vinegar;
- a pinch of salt;
- greenery;
- 1 hot pepper;
- 3 tbsp. l. any vegetable oil.
Preparation:
- Pour salt into the chopped fish, pour in vinegar and mix thoroughly.
- Peel the onion and chop it into rings.
- Peel the garlic cloves and cut into small pieces.
- Heat oil in a frying pan or small saucepan.
- Mix fish, oil, onion, garlic, red pepper, sugar, sauce.
- Chop the greens and hot peppers and put them in a dish.
- Let sit the fish for 30 minutes and serve.
This fish heh, made according to a classic recipe, will be easy to make at home for lunch or dinner. The ingredients of the dish are very simple and can be found in every housewife.
Heh in Korean
If you decide to cook Korean-style fish hye, the recipe for the dish will be a little more complicated.
Ingredients:
- 300-400 g fish fillet;
- 1 tsp. coriander;
- 4-5 garlic cloves;
- 3-4 onions;
- 1 tbsp. l. red pepper;
- 1.5 tbsp. l. vinegar;
- 1 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- greenery;
- soy sauce;
- vegetable oil.
Preparation:
- Heat a frying pan, add oil and quickly fry the red pepper in it.
- Peel the onions and cut into rings.
- Chop the garlic cloves and herbs.
- Mix soy sauce, coriander, salt, pepper, vinegar, sugar in a separate bowl.
- Mix the spices with the fish cut into strips, cover and refrigerate for a couple of hours.
- Mix again, place in small plates or bowls and serve.
Heh from mackerel
Mackerel heh is very tasty. The recipe includes few ingredients and is easy to prepare. The only difficulty is to buy fresh fish in the store, since mackerel is mostly sold frozen. It must be handled with extreme care, as the fillet may fall apart after defrosting.
Ingredients:
- 1 mackerel;
- 1 onion;
- 3 tbsp. l. lemon juice;
- 0.5 tsp. salt;
- 1 tsp. granulated sugar;
- 1 tsp. vegetable oil;
- seasoning for Korean carrots.
Preparation:
- Cut the mackerel fillet into thin strips.
- Peel the onion and chop into rings.
- Mix fish fillet and onion.
- Add salt, carrot seasoning, sugar, lemon juice, vegetable oil.
- Mix all ingredients well and refrigerate for 6 hours.
This dish is convenient to prepare in the evening and leave overnight in the refrigerator. Already in the morning you can enjoy delicious fish.
Salad with pickled mackerel
Ingredients:
- 1 kg frozen or fresh mackerel;
- 3 carrots;
- 1 onion;
- 3 tsp. sesame seeds;
- 2 tsp. dried seasoning;
- 100 g soy sauce;
- 0.5 l apple cider vinegar;
- salt, pepper, sugar to taste.
Preparation:
- Place fish fillets in a bowl with a wide bottom.
- Pour apple cider vinegar over fish.
- Place a flat dish on top and leave to marinate for 2 hours.
- At this time, peel the carrots and grate them into long strips on a Korean grater. If you don’t have such a grater, you can simply chop the vegetable thinly.
- Place the grated carrots in a bowl and sprinkle with salt, sugar, and pepper. Mix. You can add 1 tbsp. l. vinegar.
- Cut the peeled onion into rings.
- Heat a frying pan well and pour vegetable oil into it.
- Lightly fry the onion and sesame seeds.
- When the fish is marinated, drain it in a colander and add it to the carrots.
- Add onion, sesame seeds and soy sauce.
- Mix well and leave the salad in the refrigerator for a couple of hours.
Heh from pike
Another version of a Korean dish adapted to our conditions is pike hee, the recipe for which can be prepared at home.
Ingredients:
- 1 kg fillet;
- 3 onions;
- 3 carrots;
- head of garlic;
- 3 tbsp. l. Sahara;
- 2 tbsp. l. vinegar;
- ground black and red pepper;
- 1 tsp. coriander;
- greenery;
- 50 g vegetable oil.
Preparation:
- Cut the pike fillet into strips.
- Peel carrots, onions and garlic. Grate the carrots, chop the onion into slices, chop the garlic.
- Mix fish and vegetables, add sugar, spices, salt, vinegar.
- Heat vegetable oil well in a frying pan.
- Add fish and vegetables and mix.
- Add soy sauce.
- Place the mixture in a glass container and leave to marinate for 12 hours.
- Sprinkle with finely chopped herbs and serve.
Of course, one of the simplest options for preparing heh from fish is the classic recipe. However, if you want to surprise your loved ones with an unusual taste, you should try and prepare, for example, a Korean dish. Fish seasoned with a fragrant marinade with spices is worthy of any holiday table.
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