Pike perch fillet - 1-1, 5 kg;
Carrots - 3 pcs .;
Onions - 2 large heads;
Acetic essence (70 percent) - 5 teaspoons;
Soy sauce - 100 ml;
Vegetable oil - 150 ml;
Spices - black pepper, coriander, red pepper adjika to taste;
Garlic - 4-5 cloves.
The difference between Korean cuisine and other Oriental cuisines is the sharpness of the dishes. I wrote “spices to taste” because not everyone can eat very spicy dishes. To heh, and to all other dishes are served unleavened rice bread or simply boiled rice without salt. This well softens the sharpness of dishes.
For heh we need freshly pike perch. This is necessary because the fish is not heat treated, and the defrosted fish will be too dry. Sudak cut into fillets, remove skin, remove all bones. Prepared fillet cut into strips of width 1, 5 cm, laid in a saucepan and soaked in vinegar essence with soy sauce for 2 hours. After 2 hours, squeeze the fish and put it in a salad bowl, pour carrots on top. rubbed on a Korean grater.
Add black pepper, coriander, red pepper adjika, crushed garlic.
Onion cut into half rings and fry in vegetable oil until golden brown. While the oil boils immediately pour it on the fish with carrots, constantly stirring. The smell while getting awesome. Now you need to let the salad cool, you can sprinkle with soy sauce to taste, if you like salted. If you do not have fresh perch on hand, you can replace it with a carp, but there are more bones there, you have to tinker longer. Heh ready. Enjoy your meal!