Korean spicy fish salad

Step-by-step preparation

Cooking time: 2 hr 40 mins

1. STEP 1

   

   Prepare all the necessary ingredients. River fish is best suited for salad, such as carp, silver carp...

2. STEP 2

   

   Clean the fish well and gut it. Cut off the head and tail. Rinse thoroughly under running water.

3. STEP 3

   

   Separate the spine and rib bones from the carcass.

4. STEP 4

   

   Cut each side of the fish in half and cut into slices, about one and a half cm thick.

5. STEP 5

   

   Place the chopped fish in a deep cup, add vinegar essence and mix well. Press down with a flat plate and leave for 2 hours so that the pieces are well digested in vinegar. When an hour has passed, you need to check whether the fish has turned white and lick it; if it is not very sour and the middle of the piece is still raw, you can add a little vinegar. Don't be afraid to use vinegar essence. During the digestion process, it is neutralized by fish juice and only a piquant sourness remains.

6. STEP 6

   

   Cut the sweet bell pepper into thin strips about 5 mm thick.

7. STEP 7

   

   Cut fresh cucumbers to the same thickness.

8. STEP 8

   

   Cut the onion into half rings of the same thickness.

9. STEP 9

   

   Pass a few cloves of garlic through a press.

10. STEP 10

    

    Place all the prepared vegetables together with the prepared fish in a cup or container so that it is convenient to mix.

11. STEP 11

    

    Add salt, ground black and red pepper to the fish and vegetable mixture, sprinkle with paprika and pour over soy sauce. Mix everything thoroughly. If desired, you can add cilantro. It will be good when the finished salad sits for a while and acquires a general taste.

12. STEP 12

    

    So we have a truly exotic salad. Incredibly tasty with a piquant sourness. This dish can be successfully served on a holiday table. Bon appetit!