As a big fan of Korean cuisine, I couldn’t pass up this dish at the market, where the abundance of Korean dishes simply makes my eyes wide open and my appetite works in earnest. After I and everyone in my family appreciated this dish, I decided that I should learn how to cook it myself.

Mackerel heh in the classic version is prepared simply and the cooking process consists more of marinating than any effort on the part of the person preparing this dish.

We will prepare all the products according to the list. I prepare the simplest, basic version of mackerel heh; there are a huge number of variations, but not all of them are equally good. This option is my favorite and has been tested more than once.

Let's cut off the head and remove the entrails of the fish, cutting it along the belly. Let's wash the fish well from the inside. After this, cut off all the fins from the surface of the skin. Let's cut the fish carcass along the ridge lengthwise so that the bone remains intact and all the flesh is on the skin. Cut the finished fillets into portions. Place the resulting pieces of mackerel on the skin into a bowl.

Pour vinegar over fish fillets. Mix the fish pieces with vinegar well.

Cover the bowl with a small saucer and place a press (a bottle or jar of water, for example) on the saucer. Place the fish in the refrigerator to marinate for 40-60 minutes.

After this, drain the released liquid from the fish, not all of it, you need to leave a little liquid (a couple of spoons).

Peel the onion and cut into half rings.

Add the onion to the pickled mackerel.

Wash the carrots, peel and grate either on a medium grater or on a Korean carrot grater.

Add carrots to the bowl with the fish and onions.

Now it's time for the spices. I won’t be original and just add ready-made seasoning for Korean carrots, it will come in very handy here.

Pour soy sauce into a bowl.

Heat vegetable (ideally sesame) oil in a frying pan until a slight smoke appears on the surface of the pan and pour boiling oil over the mackerel with vegetables and spices. Mix everything well, usually soy sauce provides enough salt, but just in case, taste the dish for salt and, if necessary, add more salt.

Again cover the bowl with mackerel heh with a small saucer, put pressure or weight on it and put it in the refrigerator for 1-2 hours.

Korean mackerel hye - done!

Bon appetit!

Khe fish is a universal dish that can be eaten with your family or put on the table during a holiday. Guests will be surprised by your culinary talents, because the fish dish has a spicy, pleasant taste.

You can replace mackerel with any fish at your discretion, but it is with mackerel that He turns out the most delicious and tender.

Classic recipe

How to cook mackerel Heh with carrots:

As you can see, preparing classic Heh is not a very labor-intensive, but lengthy process. It is considered long-lasting due to the fact that the fish must marinate, absorbing the juices of vegetables and seasonings. Then the dish will become truly spicy.

Korean mackerel hye

Now let's consider another option for preparing this dish: the original Asian one, which came to us from distant Korea.

In general, it is not known whether this dish was prepared specifically from mackerel in Korea - after all, almost any fish is suitable for cooking. Nevertheless, this recipe was indeed adopted from the Asians.

Snack ingredients:

• one kg of mackerel;
• two pieces. cucumbers;
• two pieces. bulbs;
• five cloves of garlic;
• three tbsp. greenery;
• one tsp paprika;
• ½ tsp. ground black and red pepper;
• two tbsp. Sahara;
• one tsp salt;
• three tbsp. soy sauce;
• two tbsp. sesame;
• ½ tsp. cilantro;
• two tbsp. vinegar essence.

The prepared appetizer is enough for five people.

Cooking time: 1 hour 15 minutes.

Calorie content per 100 g: 153 kcal.

BJU: 9/10/10 gr.

How to cook:

1. Clean the mackerel. Remove the fins, then remove the skin. Thinly slice the resulting fillet;
2. Place the fillet in a container with vinegar and marinate for half an hour;
3. Peel the onion, chop it, fry over maximum heat;
4. Add red (black) pepper and paprika, cilantro to taste to the fried onions;
5. Add sugar and salt;
6. Place the finished mixture over the pickled mackerel and mix thoroughly;
7. Cut the cucumbers and also place them with the fish;
8. Add greens and sesame seeds. Serve with soy sauce;
9. Ready! Can be served.

As you have already noticed, the Korean version cooks faster and does not require long marinating in the refrigerator. It is suitable if guests come to you in literally a couple of hours, and you don’t know what to treat them with.

Simplified recipe

Ingredients for making homemade mackerel He:

• one kg of fresh mackerel;
• cilantro - to taste (you can use a mixture of seasonings);
• three tablespoons of vinegar 70%;
• soy sauce - to taste;
• three pieces onions;
• six cloves of garlic;
• fresh or ground hot pepper - to taste.

The prepared appetizer is enough for six people.

Cooking time: more than two hours.

Calorie content: 143.8 kcal.

BJU: 12.8/8.6/2.8 gr.

Stages of preparing Heh:

1. Remove the backbone and bones from the fish. There is no need to remove the skin from it - it will hold the fish so that it does not fall apart during the cooking process;
2. Cut the fish into small strips, about 4x2x1 centimeters;
3. Place the resulting strips in a container with a lid. Add 3 tablespoons of acetic acid to the container. The fillets will marinate for 35 to 40 minutes;
4. Mix the marinated mackerel thoroughly and cover the container with a lid. During the marinating time, it is better to stir it a couple more times;
5. The onion is cut into rings;
6. Cut the garlic cloves in the same way, but into small slices;
7. Chop two small peppers. You don’t have to add it, or add ground - it will give the dish an attractive smell and color;
8. Also chop the cilantro or take ground;
9. The fish should lighten in color. Add chopped leeks to it (it should release a little juice);
10. Add spices, garlic cloves and chopped red pepper to the same container;
11. Pour a couple of spoons of soy sauce over the fish; in this case, it is not necessary to add salt. Now stir;
12. The salad should brew for 40 minutes;
13. The dish is ready, you can serve.

Mackerel heh is a delicious dish, so your guests will appreciate your culinary talent.

Step-by-step recipes for making mackerel heh and various options

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

15 gr.

Carbohydrates

180 kcal.

Option 1: Recipe for classic mackerel heh

Heh─ these are small pieces of fish fillet, which are marinated with vinegar, spices, and vegetables. Eaten raw. Serve with a side dish, in salads or separately as an appetizer. Prepared from different types of fish. This mackerel dish will appeal especially to those who love marinated fish with fat. Choose unfrozen fillets or whole fish.

Ingredients:

• 500 gr. mackerel;
• 80 gr. carrots;
• 75 gr. Luke;
• 5 gr. salt;
• 45 ml of essence;
• 10 gr. ground black pepper;
• 50 ml vegetable oil.

Step-by-step recipe for classic mackerel heh

Chop the onion.

Grate the carrots.

Pour oil into a frying pan and heat.

Lightly fry the carrots first and then the onions.

Add salt and pepper to the vegetables.

When foam forms, remove the pan from the heat. Let the mackerel heh seasoning cool.

Cut the fish along the ridge. Separate the spine with bones from the fillet.

Cut the fillet into pieces 5 mm wide, leaving the length.

Pour vinegar essence over the fish and stir with a fork. The fish should turn slightly white.

Leave the fish on the table. Stir occasionally for an hour. I advise you to open the window.

Drain the resulting juice.

Place the fish in a bag and press down. Drain off any remaining juice.

Transfer the product to an enamel container.

Add carrot, onion and pepper seasoning. Mix thoroughly.

Place in the refrigerator for an hour.

This recipe was popular when ready-made Korean dressing was not yet available. Many recipes recommend using vinegar of varying concentrations. I interviewed several people who personally marinate raw fish, they confirmed to me that they use only essence for all types of fish.
Another secret from connoisseurs heh. Rarely does anyone add salt; instead, they take a couple of tablespoons of soy sauce; they also don’t remove the skin, since underneath it is the most delicious fat.

Option 2: Quickly prepare mackerel heh

Buy Korean carrots, soy sauce and skinless fillets. Thanks to this step-by-step recipe, the delicacy will be ready in thirty minutes.

Ingredients:

• 350 gr. Korean carrots;
• 1 tbsp. l. soy sauce;
• 300 gr. mackerel fillet;
• 2 tbsp. l. vinegar essence.

How to quickly cook mackerel heh

Cut the fish fillet crosswise. The width of each piece is about 5 mm.

Place the mackerel pieces into an enamel pan.

Pour the essence into the fish in parts and mix well.

As soon as the fish turns light, it is ready to eat.

After 30 minutes, add Korean carrots to the mackerel heh.

Do you still have free time? Fry the onion and add to the heh. Boil the potatoes and mash them.

Option 3: Mackerel Heh with ready-made Korean dressing and sesame seeds

It is convenient to marinate fish with factory-made Korean carrot dressing, since it contains all the necessary spices. For originality, decorate the finished dish with sesame seeds.

Ingredients:

• 1 whole mackerel;
• 1 onion;
• 3 carrots;
• 1∕ 3 cups soy sauce;
• 2 cloves of garlic;
• 1∕4 cups vegetable oil;
• 1∕ 2 cups vinegar 9%;
• 20 gr. or a third of a package of Korean dressing;
• 5 sprigs of parsley;
• Sesame seeds.

How to cook

Wash the fish in cold water, cut off the head and tail, and remove the entrails.

Make a cut along the back.

You will get two pieces of fillet. Remove the backbone along with the side bones.

Cut the fish into pieces (1 cm each).

Pour vinegar over mackerel.

Place a press on top. In three hours the fish will be ready.

Chop the carrots into long pieces. Use a grater with a special attachment.

Chop the onion into rings too.

Open the package with Korean dressing. Measure out the contents and add to the carrots.

Salt the onion and then quickly fry it.

Transfer the onions to the carrots with the dressing.

Remove the mackerel and drain the vinegar.

Chop the greens.

Crush the garlic.

In an enamel cup, mix all the ingredients: mackerel, onions, carrots, garlic and herbs.

Place the mackerel hex into a glass jar, cover with a plastic lid and place in the refrigerator.

After an hour, place the heh pieces on a plate and sprinkle with sesame seeds. Serve with boiled potatoes.

Option 4: Mackerel heh in marinade

The set of ingredients in this recipe is standard, but the cooking method is interesting. First, prepare a hot marinade with spices.

Ingredients:

• 2 mackerel fish;
• 2 onions;
• 5 carnations;
• 1.5 glasses of water;
• 7 peppercorns;
• 3 pieces of allspice;
• Half a teaspoon of coriander;
• 4 tbsp. l. vegetable oil;
• 30 ml table vinegar;
• 1 tsp. Sahara.

Step by step recipe

Pour one and a half glasses of water into a saucepan and place on the stove.

Mix all the dry seasonings: salt, sugar, black and allspice, coriander and cloves. Lightly pound them in a mortar.

Add seasonings to boiling water and stir.

Cook for one minute.

Pour vinegar into the pan.

Cut the onion into rings.

Divide the mackerel fillet into pieces, approximately a centimeter thick.

Place the fish in a convenient container.

Add onion rings and stir.

Check if the marinade has cooled down. Pour the cooled liquid over the fish and place in the refrigerator.

Mackerel heh will be ready in a day.

Remove the fish pieces from the marinade and season with vegetable oil. Serve with vegetable salad.

Option 5: Golden mackerel heh

You will need some dry onion skins. It will give the fish a pleasant golden hue. The recipe is easy to remember, as all ingredients are indicated in simple units.

Ingredients:

• 1 mackerel fish;
• 1 onion;
• 1 tbsp. l. salt;
• 1 tsp. pepper;
• 1 carrot;
• 1 cup onion peel;
• 1 liter of water;
• 1 tbsp. l. apple cider vinegar.

Step-by-step instruction

Wash the onion skins.

Pour clean water into the pan.

Put all the onion skins and salt there.

Rinse the cleaned fish in clean water.

Place the whole mackerel in boiling water.

Measure out two minutes.

Remove the fish from the water.

Separate the fillet from the bones.

Sprinkle neat fillet pieces with spices.

Chop the onion and carrots and place on the fish.

Pour vinegar over food.

Cover with a lid or plate of smaller diameter than the container with fish. Place a weight on top.
In an hour, the mackerel heh will be ready. If you do not like the taste too spicy, then do not add fresh onions and peppers. This way the dish will taste more tender.

Option 6: Mackerel heh with eggplant and carrots

Marinate pieces of raw mackerel, as well as carrots and eggplants. This appetizer of raw fish and vegetables prepared according to Korean traditions is amazing!

Ingredients:

• 2 mackerel;
• 2 carrots;
• 1 onion;
• 3 eggplants;
• 3 cloves of garlic;
• 50 ml soy sauce;
• 80 ml table vinegar;
• 70 ml vegetable oil;
• 4 gr. red and black pepper;
• 5 gr. coriander;
• 7 gr. nutmeg;
• 3 branches of basil;
• 1 tsp. Sahara;
• 5 branches of parsley;
• Salt.

Step-by-step instruction

Wash the eggplants, remove the tails.

Cut the eggplants lengthwise.

Rub the halves with salt.

Chop the clean mackerel fillet too.

Place the fish in an enamel pan and pour first soy sauce and then vinegar.

Put the fish under pressure.

Drain any remaining juice from the eggplant.

Pat the eggplants dry with a napkin and chop them into cubes.

Fry the eggplants in oil.

Chop the carrots into long thin pieces.

Cut the onion into strips too.

Fry the carrots and onions in the oil left over from the eggplant.

Chop the garlic.

Place eggplants, onions and carrots in one container.

Add all the spices to the vegetables: coriander, pepper, garlic, soy sauce, vinegar, sugar, salt.

Place the vegetables in the refrigerator for 4 hours.

Remove the fish from the marinade and squeeze lightly.

Place the mackerel in the vegetables. Stir and cover with a lid.

Let all the ingredients steep and soak in the spices.

Garnish the finished appetizer with sesame seeds and parsley. Potatoes baked on the grill and shish kebab are suitable for appetizers.

There are many He recipes. The most correct recipe is the one that you and your family like.

Kheshnik, as you know, can be made from anything (and in almost any case it will turn out well :))
Since we love this appetizer so much, I got into the habit of making oil for dressing hehe on an industrial scale :)) Well, I mean, a whole 250 ml bottle. I wouldn’t keep this oil for more than a couple of weeks, but it goes away quickly. By the way, just putting a spoonful of it in a salad is very tasty.
So, I heat a glass of corn oil in a saucepan. I heat it up slightly until the first bubbles appear. I take it off the heat and throw it in:

• Zira - a tablespoon. I have both whole and ground. You can use ground for speed, but it spoils the color of the oil a little. It’s better to grind the whole one in a mortar.
• Coriander - a heaping teaspoon. Grind it in a mortar too.
• Paprika - a teaspoon.
• Hot red pepper (I have Korean kochukaru) - a heaping tablespoon. I have it in flakes, so I don’t chop it additionally. If I had taken a hotter Thai chili, of course, less pepper would have been needed. The oil should not be completely fiery, rather very aromatic and of such a cheerful red-orange color :))

First I add cumin and coriander, paprika and pepper - a little later, they burn very easily and then can taste bitter. If you have time, you can heat the oil several times and let it cool. I strain and it's done! Now every time we cook heh, it will be enough to warm up a few spoons of it.
For fish hashes, I chopped quite a lot of onions into quarter rings - they are delicious in - and a small bunch of green ones.
I add ground black pepper directly to the fish/squid.
Yes, I use vinegar essence, although many will disagree with me.

Heh from mackerel

I cut two large mackerel, removed the fillet and cut it into small pieces. Salted and peppered with black pepper. Added onions.
Heat the oil and pour it into the fish, stirring. Added two teaspoons of vinegar essence. The fish will immediately change color and density. At the end I added some green onions. I packed everything tightly into the jar, ensuring that the mackerel was completely immersed in the marinade. I put it in the refrigerator for a day.
To summarize - the most successful and brightest in taste heh. That's how you want it, but mackerel is almost ideal for a hash fish :))

Heh from squid

I peeled a kilogram of squid and removed the chords. I boiled a pot of water, salted it well, and turned off the heat. I threw the carcasses into boiling water and, stirring, brought them to a state of cloudiness :)) Well, I don’t know how to describe it. The white should begin to coagulate, but not yet harden. That is, as soon as the squids began to lose transparency, I pulled them out and dried them. I cut it into long pieces (we just cut the squid, flatten it and cut it).
I added a tablespoon of light soy sauce to the squid.
I grated one medium-sized carrot. I salted it and left it for about 20 minutes, then squeezed it out. In general, everything is like a carrot. In principle, you can even put it ready-made, but only then after the vinegar.
Mixed squid with carrots. I don’t add onions to squid. Peppered with a mixture of black and allspice.
I heated the oil and added it to the cup. Added 1 tsp. essence (for tender squid you don’t need as much as for fish). On the contrary, I added more green onions. I compacted it into a container and put it in the refrigerator for a day.
An excellent appetizer, the squid remained tender and was not rubbery. It doesn't have much flavor, but the carrots complement everything well. And I don’t recommend ignoring soy sauce in the dressing.

Heh from capelin

Not so long ago, Korean cuisine was a novelty for people living in the former Soviet Union. However, today sharp and piquant oriental pickles have taken root in our area. One of these unusual dishes is fish heh. This is a raw fillet marinated with spices and vegetables. How to make heh from fish so that it turns out truly tasty?

A little history

Hye is considered both a dish and a snack in Korea. It is prepared from both meat and fish, mainly tuna or pollock. He originated in the 11th century in China; Confucius loved him very much. However, after a large-scale epidemic, it disappeared from Chinese cuisine, but it became firmly established in Korean cuisine - in a new way.

The recipe according to which heh is prepared in Korea will seem too labor-intensive for a European. In this regard, adapted options for preparing the dish will be given below.

Subtleties of cooking

This dish is quite simple to prepare, but it requires skill. For heh, you should take the fillet of any fish that is not too bony. Both river and sea fish are suitable: mackerel, mullet, pelengas, catfish, pike perch, herring, salmon, pink salmon. You can also cook from pike, but this inhabitant of reservoirs is quite bony.

If you decide to make heh, you should not take frozen fish. When defrosted, it will lose its integrity and “marketable” appearance. You can purchase ready-made fillets in the store, which will significantly reduce labor costs during cooking.

Use a sharp knife to cut the fish into thin strips. It is better to remove the skin that is too thick first so that the heh does not turn out too tough.

After adding vinegar, the pieces become brittle, so you need to be careful when stirring. Otherwise, the fish will acquire the consistency of mush.

Since heh is a Korean dish, it will definitely contain coriander and red pepper. Traditionally, Korean pickles also contain zucchini, carrots, cabbage, and eggplant.

Freshly prepared heh will be an excellent appetizer for alcohol, or an addition to meat and first courses. Pieces of fish can be put on sandwiches or in tartlets, in salads.

Perhaps the proposed recipes will little reflect the taste of a real, very labor-intensive Korean dish, but they are not difficult to prepare at home.

Classic heh

Ingredients:

• 800 g fish fillet;
• 1 onion;
• 3 cloves of garlic;
• 1 tsp. Sahara;
• 2 tbsp. l. soy sauce;
• 1 tbsp. l. ground pepper;
• 2 tsp. vinegar;
• a pinch of salt;
• greenery;
• 1 hot pepper;
• 3 tbsp. l. any vegetable oil.

Preparation:

1. Pour salt into the chopped fish, pour in vinegar and mix thoroughly.
2. Peel the onion and chop it into rings.
3. Peel the garlic cloves and cut into small pieces.
4. Heat oil in a frying pan or small saucepan.
5. Mix fish, oil, onion, garlic, red pepper, sugar, sauce.
6. Chop the greens and hot peppers and put them in a dish.
7. Let the fish stand for 30 minutes and serve.

This fish heh, made according to a classic recipe, will be easy to make at home for lunch or dinner. The ingredients of the dish are very simple and can be found in every housewife.

Heh in Korean

If you decide to cook Korean-style fish hye, the recipe for the dish will be a little more complicated.

Ingredients:

• 300-400 g fish fillet;
• 1 tsp. coriander;
• 4-5 garlic cloves;
• 3-4 onions;
• 1 tbsp. l. red pepper;
• 1.5 tbsp. l. vinegar;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• greenery;
• soy sauce;
• vegetable oil.

Preparation:

1. Heat a frying pan, add oil and quickly fry the red pepper in it.
2. Peel the onions and cut into rings.
3. Chop the garlic cloves and herbs.
4. Mix soy sauce, coriander, salt, pepper, vinegar, sugar in a separate bowl.
5. Mix the spices with the fish cut into strips, cover and refrigerate for a couple of hours.
6. Mix again, place in small plates or bowls and serve.

Heh from mackerel

Mackerel heh is very tasty. The recipe includes few ingredients and is easy to prepare. The only difficulty is to buy fresh fish in the store, since mackerel is mostly sold frozen. It must be handled with extreme care, as the fillet may fall apart after defrosting.

Ingredients:

• 1 mackerel;
• 1 onion;
• 3 tbsp. l. lemon juice;
• 0.5 tsp. salt;
• 1 tsp. granulated sugar;
• 1 tsp. vegetable oil;
• seasoning for Korean carrots.

Preparation:

1. Cut the mackerel fillet into thin strips.
2. Peel the onion and chop into rings.
3. Mix fish fillet and onion.
4. Add salt, carrot seasoning, sugar, lemon juice, vegetable oil.
5. Mix all ingredients well and refrigerate for 6 hours.

This dish is convenient to prepare in the evening and leave overnight in the refrigerator. Already in the morning you can enjoy delicious fish.

Salad with pickled mackerel

Ingredients:

• 1 kg frozen or fresh mackerel;
• 3 carrots;
• 1 onion;
• 3 tsp. sesame seeds;
• 2 tsp. dried seasoning;
• 100 g soy sauce;
• 0.5 l apple cider vinegar;
• salt, pepper, sugar to taste.

Preparation:

1. Place fish fillets in a bowl with a wide bottom.
2. Pour apple cider vinegar over fish.
3. Place a flat dish on top and leave to marinate for 2 hours.
4. At this time, peel the carrots and grate them into long strips on a Korean grater. If you don’t have such a grater, you can simply chop the vegetable thinly.
5. Place the grated carrots in a bowl and sprinkle with salt, sugar, and pepper. Mix. You can add 1 tbsp. l. vinegar.
6. Cut the peeled onion into rings.
7. Heat a frying pan well and pour vegetable oil into it.
8. Lightly fry the onion and sesame seeds.
9. When the fish is marinated, drain it in a colander and add it to the carrots.
10. Add onion, sesame seeds and soy sauce.
11. Mix well and leave the salad in the refrigerator for a couple of hours.

Heh from pike

Another version of a Korean dish adapted to our conditions is pike hee, the recipe for which can be prepared at home.

Ingredients:

• 1 kg fillet;
• 3 onions;
• 3 carrots;
• head of garlic;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. vinegar;
• ground black and red pepper;
• 1 tsp. coriander;
• greenery;
• 50 g vegetable oil.

Preparation:

1. Cut the pike fillet into strips.
2. Peel carrots, onions and garlic. Grate the carrots, chop the onion into slices, chop the garlic.
3. Mix fish and vegetables, add sugar, spices, salt, vinegar.
4. Heat vegetable oil well in a frying pan.
5. Add fish and vegetables and mix.
6. Add soy sauce.
7. Place the mixture in a glass container and leave to marinate for 12 hours.
8. Sprinkle with finely chopped herbs and serve.

Of course, one of the simplest options for preparing heh from fish is the classic recipe. However, if you want to surprise your loved ones with an unusual taste, you should try and prepare, for example, a Korean dish. Fish seasoned with a fragrant marinade with spices is worthy of any holiday table.