Pike-perch he with vinegar
Some high-end restaurants prepare he from the freshest raw fish of the highest quality. This could be salmon, trout, or tuna. The quality of the fish in this case is beyond reproach.
- Pike perch (fillet)
- Garlic
- Table vinegar 9%
- Onions
- Carrot
- Red sweet pepper
- Hot capsicum
- Refined vegetable oil
- Soy sauce
- Salt
- Ground black pepper
- Prepare the pike perch. Wash the fillet and pat dry with paper towels. If you find any bones, remove them with tweezers. Cut the pike perch fillet into small slices and place in a large bowl.
- Peel and chop the garlic. Add it to the pike perch in a bowl. Pour in the vinegar and stir, making sure the marinade is evenly distributed among the fish pieces. Cover the bowl and refrigerate for 6 hours.
- Peel the onion and cut into half rings. Peel the carrots, wash them, and grate them coarsely. Wash the bell pepper and cut it in half lengthwise. Remove the seeds and membranes. Cut the flesh into strips. Chop the hot pepper.
- Heat vegetable oil in a frying pan. Add the onion, carrot, and pepper. Stir-fry over medium heat for 5 minutes. Be careful not to burn the vegetables. Let cool.
- Add the fried vegetables to the pike perch with garlic and vinegar. Season with salt and pepper to taste, pour in the soy sauce, and stir. Marinate in the refrigerator for another 6 hours.
If you want a milder flavor for your pike-perch he with vinegar, skip the hot peppers. It definitely won't be bland: garlic and onions will give the appetizer the desired punch.
Fish is incredibly healthy: it contains unsaturated fats and proteins, phosphorus and zinc, calcium and iron, and vitamins B and D. It's no coincidence that fish are caught in such huge quantities in oceans, lakes, and rivers, and farmed...
Lenten fish dishes may be eaten during Lent on the feasts of the Annunciation, Palm Sunday, and the Transfiguration of the Lord, as well as during the Apostles' Fast and the Nativity Fast, except Wednesdays and Fridays. Lenten dishes...
The most delicious khe comes from large fish—from 2 to 5 kg. Pike, silver carp, whitefish, mullet, and catfish are all suitable. Frozen fish can also be used for khe, but it should be cut into strips, not cubes, as if it were stroganina, otherwise the fish will fall apart.
Pike he with vinegar is a variation on a famous Korean appetizer that can also be considered a salad. It's made with raw fish or meat, thoroughly marinated first, of course. For the former, Koreans most often use tuna or mackerel as a base. We thought pike would be a great choice for this dish, and indeed, it was. However, this type of fish has one drawback: an unpleasant aftertaste. But soaking it in lemon water and then marinating it easily solves this problem. Try it and see for yourself that this method works, and the pike he turns out truly delicious!
No freshwater fish is easier to cook than pike perch. Pike perch is easy to clean and gut, simple to handle, and convenient to eat. It's difficult to overcook pike perch, yet its meat is not only tender, but also...