Korean mackerel hye with carrots

Step-by-step preparation

Cooking time: 3 hr 20 mins

1. STEP 1

   

   How to make Korean mackerel hye with carrots? Prepare your food. Take one large fish or two small ones. Thaw the mackerel by transferring it from the freezer to the refrigerator. It is better not to defrost the fish completely - this will make it easier to cut. Wash and peel the vegetables well. Take table vinegar 9%, you can use apple vinegar. A ready-made set for Korean dishes is a good choice for spices.

2. STEP 2

   

   How to properly fillet a whole fish? Remove the tail, head and fins. Cut along the ridge of the carcass to the spine. Turn over onto its side. Using a sharp knife, cut the meat from the spinal bone. Turn the carcass over and cut off the fillet on the other side. Clean the inside, removing the black film, as it is bitter and will spoil the taste. Remove large bones. Rinse and be sure to dry the fillet well.

3. STEP 3

   

   Pour vinegar over the mackerel until the fish is completely covered. I don’t like very sour things, so I diluted the vinegar by one third with water. Cover the top of the mackerel with a second plate and place a pressure (jar of water) on top. Leave the fish to marinate at room temperature for two hours.

4. STEP 4

   

   Grate the washed and peeled carrots on a Korean carrot grater. If you don’t have a special grater, you can cut it into strips with a sharp knife. Lightly salt the carrots and crush them with your hands so that they release the juice and become softer. Place the carrots in a deep salad bowl.

5. STEP 5

   

   Peel the onion and thinly cut into half rings with a sharp knife (if the onion is large, cut into quarter rings).

6. STEP 6

   

   Heat a frying pan, pour vegetable oil onto it. Add the chopped onion and fry it over medium heat until translucent. Then add chopped garlic and spices to the pan and stir. I didn’t have seasoning for Korean carrots, so I used coriander, paprika and ground pepper separately. Allow the spices to release their flavor in the hot oil for one minute and remove the pan from the heat.

7. STEP 7

   

   Cut the marinated mackerel into small pieces. After marinating, the fish turns out like boiled fish and spreads a little, so cut very carefully with a sharp knife.

8. STEP 8

   

   Place the mackerel fillet pieces into a salad bowl with the carrots.

9. STEP 9

   

   Place still hot fried onions with spices there.

10. STEP 10

    

    Add soy sauce.

11. STEP 11

    

    Gently mix the products with a wooden or silicone spatula. Let the Korean mackerel Hye with carrots brew for 3-4 hours, or better yet, overnight in the refrigerator. Serve the salad with sesame seeds sprinkled on top. Bon appetit!

Comments on the recipe

Bun

26.09.2023

5

I tried the recipe for red fish with vegetables. Delicious.

Eleno4ka

26.09.2023

4.9

I made Korean mackerel hye with carrots. I filleted the mackerel, immediately cut it into pieces and marinated it in table vinegar, otherwise I did not deviate from the recipe. I had ready-made seasoning for Korean carrots, but I always add extra paprika and coriander. I really liked the mackerel heh, I usually made it with other types of fish, it turned out that with mackerel it turns out amazingly tasty, I will be happy to cook according to this recipe in the future. Thank you, hallen-bunny!

Elenak

26.09.2023

4.6

Interesting, just thought about heh and please. I've never seen mackerel heh. It turned out very tasty. Mackerel is easy to clean and has few bones. The meat is delicious. Do this very quickly and without any problems. Delicious. I recommend. It’s great for a snack at the table, but I just like to eat it for everyday food.

Natalia

26.09.2023

4.6

I saw the recipe and my mouth watered! Heh, the most delicious thing!!! I made it with herring, I’ll try it with mackerel! Thank you!

Teacher

26.09.2023

4.8

An appetizing and original spicy dish with excellent aroma and taste. Easy to prepare A very tasty spicy dish of Korean cuisine - Korean mackerel heh with carrots. It’s a pleasure to cook; mackerel is not bony and tasty. Thank you very much for the recipe!