Pink salmon hye in Korean

Step-by-step preparation

Cooking time: 14 hr

1. STEP 1

   

   How to make Hye from pink salmon at home in Korean? Prepare the necessary ingredients. I took the tail part of pink salmon.

2. STEP 2

   

   Rinse the fish thoroughly and dry well. Cut the fish lengthwise, remove the skin, and remove the backbone and bones. I got 350 grams of fillet. I took the amount of spices exactly by the weight of the clean fillet. Read more about cutting the fish at the end of the recipe.

3. STEP 3

   

   Cut the pink salmon fillet crosswise into pieces 1-1.5 cm thick. You can freeze the fish a little to make it easier to cut even pieces.

4. STEP 4

   

   Place the fish in a glass or enamel bowl, add sugar and salt and mix gently. Let the fish sit for 15 minutes.

5. STEP 5

   

   Dry whole coriander in a dry frying pan, stirring, for 1-1.5 minutes to make it more fragrant. You can use ready-made ground coriander, but, unlike whole coriander, it does not have such a rich, pronounced taste and aroma.

6. STEP 6

   

   Add acetic acid to the fish and stir. Cover the container with fish with cling film and leave for 20 minutes.

7. STEP 7

   

   During this time, you can stir the fish a couple of times so that the pieces marinate evenly. Gradually the color of the fish will lighten, which means that the marinating process is underway.

8. STEP 8

   

   Peel the onion and cut into not very thin half rings.

9. STEP 9

   

   Heat vegetable oil in a frying pan. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil, in separate articles, links at the end of the recipe. Place half the onion in the frying pan and fry over moderate heat until golden brown, stirring occasionally. Don't be confused by the amount of oil, it will act as a marinade.

10. STEP 10

    

    Add the other half of the onion to the fish and stir.

11. STEP 11

    

    Remove the boiling oil and onions from the heat, wait until the boiling stops, and immediately add paprika and pepper. Mix everything well. This will allow the spices to lightly brew and color the oil. This oil will give the snack a special taste and color.

12. STEP 12

    

    Pour the hot oil and onions into the fish and stir gently.

13. STEP 13

    

    Grind the coriander. It is better to do this just before use in order to preserve the aroma of the spice as much as possible.

14. STEP 14

    

    Add coriander to fish and stir.

15. STEP 15

    

    Peel and chop the garlic in a convenient way: on a grater, through a press, or finely chop.

16. STEP 16

    

    Peel the carrots, wash and grate on a Korean carrot grater.

17. STEP 17

    

    Add garlic, carrots to the fish and stir.

18. STEP 18

    

    Pour in soy sauce and mix well again. Cover the appetizer with a lid and leave it in the refrigerator to marinate for 4-5 hours, or preferably overnight. During marinating, the appetizer can be stirred a couple of times.

19. STEP 19

    

    When serving, sprinkle pink salmon heh with sesame seeds toasted in a dry frying pan and garnish with fresh parsley. Bon appetit!

Comments on the recipe

Mama•Tima

19.09.2023

4.5

Watch the video for the Korean heh recipe.

Rubik's Cube

19.09.2023

4.9

Interesting recipe, I’ll definitely try it, and I recently cooked it too, like this

Parra

19.09.2023

5

This was my first time making amazing heh from pink salmon. This is actually my first experience of salting fish at home. I didn’t get the fish whole, as in the recipe, but still gutted. But I think it didn’t have much effect - it turned out so tasty! I will definitely cook according to this recipe - it can be used as a sandwich or as an appetizer.

Yuras

19.09.2023

4.6

Is the fish salted or fresh frozen?

krakofinch

19.09.2023

4.7

Yuras, obviously raw. The recipe contains so much sugar and salt that it is exactly intended for pickling

Tikhonov Viktor

19.09.2023

4.8

Great recipe thanks very tasty