This classic Korean recipe is loved by anyone who has tasted the well-prepared "He" at least once. Any fish that is not baked will do. I cook with trout.
Ingredients: Fresh fish - 1 Kilogram, Onions - 2-3 Pieces, Garlic - 5-6 Cloves, Soy sauce - To taste, Red hot pepper - To taste (you can take fresh or dry ground), Acetic acid 70% - 2 -3 Art. spoons, Cilantro greens - To taste (or dry mixture of cilantro and cumin).
Preparation:
1. The fish must be cleaned of the ridge and bones. Do not remove the skin: in this case, the fish pieces do not fall apart in the salad. The skin becomes very soft after pickling.
2.Cut into small pieces-strips about 3-4 * 1-2 * 0.7-1 cm in size.
3. Put the chopped fish in a bowl with a tight-fitting lid. Fill with 2-3 tablespoons of 70% acetic acid. I use acid, since in this case the fish is marinated for a shorter time (about 35-40 minutes). If you use table vinegar for pickling, then it is better to leave the fish overnight. Thoroughly mix the fish poured with acid. Cover the dishes with a lid and leave the fish to marinate. During this time, mix it several times.
4. While the fish is marinated, peel and cut the onion into rings or half rings.
5. Peel and cut the garlic into thin plastics.
6. Cut 2 hot pepper pods. If you are not a fan of spicy pepper, you can not add pepper, but you can add dry sweet - for smell and color.
7.When the fish was marinated, it became lighter. To check if the fish is completely marinated, take one piece of the largest size and cut it across. If inside it does not differ in color, then the fish is ready. If it is darker inside, leave the fish to marinate for a few more minutes.
8.Add the onion, chopped and slightly shabby between the palms, to the fish (you need it to let the juice a little), garlic, pepper, spices, pour a few tablespoons of soy sauce so that the salad is salty to taste (do not add salt). Mix everything well.
9. Leave the salad to soak for another 1 hour.
Cooking time 2 hours, 10 minutes. Difficulty average.
