Heh from crucian carp at home step by step

Many of our compatriots pickle herring and mackerel, but not everyone knows that river fish can also be prepared in a similar way. In Korea, these snacks are very popular and are known as heh. If you are a fan of Korean cuisine or just love spicy dishes, you will definitely like crucian carp heh. It would be a good idea to prepare it in this way also because vinegar destroys small bones, of which there are a lot in this fish, making it convenient and pleasant to eat.

Cooking features

The process of preparing heh from crucian carp does not take too much time and does not require great culinary skill. If you do not violate the technology for preparing this dish, you will certainly be pleased with the result.

Crucian carp for making heh can be used fresh or frozen. Fresh snacks are more tender, but frozen ones are safer for health. River fish are often affected by parasites that die when frozen. Considering that when cooking heh crucian carp are not subjected to heat treatment, this point is important. To ensure that the fish does not lose its juiciness when defrosting, it is allowed to thaw gradually, without exposing it to sudden temperature changes.
To prepare heh crucian carp, you need to clean it well. There should be no scales left at all, even under the fins. To prevent the fish from slipping out of your hands, you can wear fabric gloves. It is convenient to clean fish on a special board with a tail clamp.
To prevent scales from flying around the room while cleaning the fish, the crucian carp is immersed in water or placed in a bag.
After cleaning the crucian carp, you need to gut it. This should be done carefully so as not to damage the gallbladder, otherwise the dish will have a bitter taste. The black film covering the inside of the abdomen must be removed during gutting.
After gutting, the head, tail, and fins are removed from the crucian carp, after which the carcass is cut and the backbone and rib bones are removed. You shouldn’t even try to remove every single small bone from the crucian carp, but you don’t need to worry about their presence either: they will soften and collapse under the influence of vinegar at further stages of preparing the snack.
It will be possible to marinate crucian carp with the skin, but the food will be softer and more pleasant to taste if the skin is removed.
The required ingredients when preparing crucian carp heh are coriander, red pepper, vinegar, refined vegetable oil and salt, which can be replaced or supplemented with soy sauce. Snacks often include onions, carrots, garlic, herbs, paprika, black pepper and other spices, which makes the dish even more tasty and appetizing.
The marinating time for crucian carp depends on the size of its pieces and the amount of vinegar, usually it is 8 hours. It is not recommended to marinate fish for longer than 2 days, as during this time it softens too much, and the food can turn into porridge.

Khe from crucian carp can be served in a salad bowl, in tartlets or on skewers. This appetizer is good on its own, but it is often complemented with boiled potatoes and rice.

A simple recipe for crucian carp heh

crucian carp – 2 kg;
onions – 0.4 kg;
vinegar essence (70 percent) – 40 ml;
refined vegetable oil – 0.2 l;
salt – 20-30 g;
seasoning for Korean carrots – 10 g.

Festive video recipe

Clean the crucian carp, gut it, rinse it. Cut off the head, tail, fins. Cut the crucian carp lengthwise and remove large bones.
Cut the crucian carp into pieces about 2-3 cm thick. Salt them, put them in a jar and put them in the refrigerator for 2-3 hours.
Peel the onion and cut into thin half rings.
Heat the oil, put the onion in it and simmer it over low heat until it becomes soft and transparent.
Add spices to the pan with onions and heat them for 2 minutes.
Pour the hot oil and onions into a bowl, add vinegar essence, stir. Pour the resulting mixture over the pieces of crucian carp.
Close the jar tightly and shake well several times.
Place in a cool place for 8-12 hours. Shake the jar periodically and turn it over so that the pieces of crucian carp are evenly soaked in the marinade.

Recipe for “Appetizer “Khe from crucian carp””:

In the photo, cooking fish in smaller quantities, I wrote it as in the original recipe. Wash and gut the crucian carp. Remove the head, fins, tail. Cut into pieces - about 2 - 3 pieces, depending on the size of the fish. Add some salt. And put it in the refrigerator for 3 hours.

Chop the onion into half rings. Heat the oil well in a frying pan, add onions and peppers. Keep on fire until the onion is transparent (or until the onion is soft).

We take out the fish - put it in a jar, carefully add vinegar and add hot onions and oil!

Close the lid and mix well. This time, not enough oil was added - which I later regretted, when the oil is just right - it tastes much better)

We put it away for 8 hours or at night, so to speak, out of sight)) Periodically turning the jar over.

And for lunch - boil potatoes! and get our fish! Mmm. Bon appetit! Hurry up to grab at least a piece! You can add 2-3 carrots on a Korean grater, it will also be beautiful and tasty).

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Join our group on Odnoklassniki and receive new recipes every day!

Share the recipe with friends:

Similar Recipes

70
361
117587

Korean crucian carp hye with garlic and soy sauce

crucian carp – 1.5 kg;
onions – 0.3 kg;
garlic – 6 cloves;
ground coriander – 5 g;
hot red pepper – 10 g;
sugar – 40 g;
soy sauce – 80 ml;
salt – 20 g;
refined vegetable oil – 80 ml;
table vinegar (9 percent) – 50 ml;
dill, parsley - to taste.

Clean gutted and cleaned fish from bones, first removing their tails, fins, and heads. Remove the skin. Cut the crucian meat into thin long strips and place in a bowl.
Remove the skins from the onion, cut it into thin half rings, and place it with the crucian carp.
Peel the garlic cloves, crush them with the flat side of a knife, chop finely and place in a bowl with fish and onions.
Wash, dry, pat dry with a towel, dill and parsley. Chop them finely and combine with other ingredients.
Pour the oil into a saucepan, add pepper, heat it up.
Pour hot oil over the crucian carp pieces and stir.
In a separate container, mix salt, sugar and coriander. Add vinegar and soy sauce to them.
Add the marinade to the rest of the ingredients and mix.

Fish heh, prepared according to a Korean recipe, will be ready to eat within 2 hours, but will acquire its optimal taste only after 6-8 hours. This snack option is truly spicy; lovers of spicy foods will love it.

Recipe for crucian carp with tomato sauce

onions - 2-3 pcs.
carrots - 1-2 pcs.
vinegar - 2 tbsp. l.
ground peppers (black, allspice, red hot, paprika) - 1/3 tsp each.
vegetable oil - 0.5 cups
tomato paste - 2 tbsp. l.
salt - 1 tbsp. l.

The carrots can be grated and lightly squeezed before mixing all the ingredients.

Cut the onion into half rings and mash with your hands to release the bitterness. Dry with paper towels.

Add carrots, onions, tomato paste (preferably hot Chinese pepper paste), and vinegar to the fish fillet. Add salt and mix.

Sprinkle all the peppers, pinches of your favorite dry herbs and other spices as desired on top. You can get by with just peppers.

Pour in hot vegetable oil when barely noticeable smoke appears above it.

After the oil has cooled, place the dish in the refrigerator, and the next day take a sample by serving it with boiled potatoes or a pasta side dish.

Pie with crucian caviar
Salted crucian caviar
Pancakes from crucian caviar
Crucian caviar in the oven

Good fishing online stores

will allow you to purchase any fishing goods at competitive prices!

– through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Popular recipe for crucian carp heh with onions and carrots

crucian carp – 0.2 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
refined vegetable oil – 120 ml;
table vinegar (9 percent) – 60 ml;
salt – 10 g;
ground red pepper – 5 g;
ground black pepper – 5 g;
ground coriander – 5 g;
fresh herbs - to taste.

Gut the crucian carp, clean, rinse and dry with a napkin. Fillet them, cut them into pieces of 2-3 cm.
Scrub the carrots, wash them, and pat dry with a napkin. Grind the root vegetables using a grater designed for making Korean salads. If you don’t have such a device in your home, you can use a regular grater with large holes or cut the carrots into thin strips using a sharp knife.
Remove the husks from the onions and cut them into thin half rings.
Place fish and chopped vegetables in a bowl, pour over vinegar, sprinkle with salt and spices. Mix the ingredients with your hands so that the spices and salt are evenly distributed, coating each piece of fish.
Pour the oil into a saucepan, bring to a boil, pour it over the food in the bowl and mix it with a spoon.
Cover the bowl with cling film and refrigerate for 4 hours to 2 days. Typically, such an appetizer is marinated overnight and served during the day.

Heh, prepared from crucian carp with carrots, looks especially bright and appetizing.

Carp hee is a savory snack that belongs to Korean cuisine. It contains no exotic ingredients, so our compatriots can also prepare it for an everyday or even holiday table.

The secret of making Heh from crucian carp

You can cook fish not only in water, but also... in acetic acid. This is how it is prepared in the Korean dish "he". Most often, large fish are taken for heh, but if you wish, you can prepare this delicious appetizer from small fish - rudd, roach and even crucian carp. It's delicious, simple and very inexpensive. Try it!

For the recipe you will need:

800 g of small fish (I cooked with rudd), 2-3 tablespoons of vinegar essence (70%), 2 onions, 100 ml of vegetable oil, a pinch of ground red hot pepper, 0.5 teaspoon (or to taste) ground black pepper , 1 teaspoon salt, 0.5 teaspoon sugar.

At the very beginning I would like to forestall a possible question about the safety of this dish. Yes, raw river fish is used to prepare heh, which creates a risk of parasite infection. Most of them die when treated with acetic acid, but, unfortunately, the larvae and finches of some parasites manage to survive even in this extreme environment. Therefore, if you have the slightest doubt, first freeze the caught fish and leave it in the freezer for at least 10 days, and only then defrost it and cook it. This way you will completely protect yourself. I understand that heh made from frozen fish significantly loses its taste, but if peace of mind is more important to you, do just that. Clean the fish, gut it, remove the gills, then rinse thoroughly and dry so that excess moisture does not dilute the acid. Place in a stainless or glass bowl and very carefully pour two tablespoons of vinegar essence on top. Stir, cover tightly and put in the refrigerator. After about two hours, check the fish. Sometimes there is not enough vinegar and the fish does not cook. In this case, it is worth adding a little more essence. The fish will be ready in about four hours; those who are especially careful can leave it in the refrigerator overnight. The degree of readiness is determined by its appearance and smell: the finished fish becomes white, the flesh is soft, as if boiled, the pungent vinegar smell almost completely disappears. Dry the fish “boiled” in acid and fillet it, removing the bones and, if desired, the skin. This will be very easy to do, about the same as filleting salted herring. Cut the fish fillet into strips, add chopped onion, pepper, salt, sugar. Gently sprinkle a teaspoon of vinegar essence on top and stir. Heat vegetable oil until smoking and pour on top. Stir everything thoroughly again, cover with a lid and let it brew for a couple of hours. Serve cold as an appetizer.

And by the way, about the catfish kebab: we didn’t like soaking it in vinegar, optimally – lemon and not a lot of it. The fish is already very juicy and tender. When cooking, there is more smoke than heat, but the pieces should be evenly baked and browned on top. “How much is known about all sorts of nonsense and nothing about the fish biting!” (c) Socrates

Step-by-step recipe with photos

Crucian carp khe is a delicious fish appetizer that will definitely appeal to those who love marinated fish. Heh is prepared from almost any fish, but if your region is full of crucian carp, especially in the spring when it spawns, then creating heh from it will be as easy as shelling pears!

Remember that such a snack should be allowed to brew for at least 2-4 hours, or even better, leave it in the refrigerator overnight. During this time, the fish will marinate completely, becoming enveloped in the aromas of spices. I don't use paprika because I think it overpowers the dish with its sweet flavor, but you can add it if you like.

Garlic in the dish will also be unnecessary; it will overpower the taste of the fish itself with its aroma. Small crucian carp have a lot of bones, so they are not fried or boiled, but used for heh or dried for beer. The bones of large crucian carp are cut off and the flesh is filleted.

So, prepare the necessary ingredients to prepare crucian carp heh at home and let’s start cooking!

Peel the carrots, rinse and grate on a Korean carrot grater. Also peel, wash and cut the onion into half rings. Place the vegetable slices in a deep container.

Peel the crucian carp and rinse. Then rip open the bellies of the fish and remove the entrails, as well as the black film inside - it is very bitter. Be sure to rinse again. Cut off the heads, tails, and all fins. Fillet large fish, remove the backbone, and cut into portions. Cut the small ones into pieces. Place the fish parts in a bowl with the vegetable slices.

Add salt, pepper and ground coriander. Pour in vinegar and mix everything.

Heat the vegetable oil in a frying pan, pour it hot into the container and mix everything thoroughly again. Leave it under cling film or place it in a jar or container and place it in the refrigerator for at least 2 hours, maximum for a day or two. Don't forget to stir it for even cooking.

Place the finished crucian carp heh on a plate or in bowls and serve chilled.

Crucian carp khe is a fairly simple appetizer. Any housewife will be able to surprise her family with a tender and savory dish. Household members will certainly be satisfied.

Cooking rules

The recipe for the dish is not particularly difficult, so anyone can repeat it. The main thing is strict adherence to simple rules .

What do we have to do:

It is advisable to use the fish chilled. If it is frozen, it will not retain its integrity and the entire composition of useful substances.
Before starting cooking, you must thoroughly clean the crucian carp and gut it. The scales under the fins should be removed. After cleaning, be sure to rinse the fish from the inside.
It is worth cutting off the skin: this will make the dish softer.
To clean the bones, cut the fish crosswise, removing the backbone with large bones. Small ones can be picked up with tweezers.
Cut the crucian carp fillet so that the slices are long and even.
You should pour vinegar over the fish in advance. In order not to turn its meat into porridge, it is necessary to mix the slices very carefully.
It is advisable to add cilantro with red pepper. These seasonings are great for snacking.

Korean heh with crucian carp

The dish can be prepared differently. The recipe will then include soy sauce . The product will give the snack a special piquant taste . Soy sauce is sold ready-made. It can be found on the shelves of any supermarket.

To prepare heh with crucian carp according to the Korean recipe, you need to prepare the following products:

crucian carp – 2–3 pcs.;
onion – 5 pcs.;
garlic cloves – 5 pcs.;
cilantro – 1 tsp;
red pepper – 1 tbsp. l.;
vinegar – 50 ml;
soy sauce – 80 ml;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.;
vegetable oil – 80 ml;
greens (dill with parsley) - several branches.

Fish cooking technique:

Wash the crucian carp well in cold water. Remove scales, removing them under the fins and on the belly.
Remove the entrails and rinse the fish to remove any remains.
The head, fins and tail are cut off.
Cut the crucian carp in half.
Cut out the backbone with large bones. Remove small ones with tweezers.
Cut off the skin.
Cut the resulting fillet into slices using a sharp knife blade.

When the fish pieces are ready, you should start with the vegetables. Take an onion and peel it. Then they cut it into rings and add them to the container with crucian carp.

Garlic cloves are peeled and cut into thin slices. Place them in a container.

The frying pan is filled with vegetable oil . After this, it is heated over medium heat. Add pepper to the oil. Fry for about three minutes. Pour the pepper with vegetable oil into a container with crucian carp, onion rings and garlic.

Wash the dill and parsley and chop them finely. Pour into container.

In a small bowl, mix coriander with salt and sugar. Pour soy sauce and vinegar . Mix well and carefully. The prepared marinade is poured onto fish slices, onion rings and garlic. Stir thoroughly.

At the end of cooking, close the container with a lid and put it in a cool place. Keep the dish there overnight . The next day it can be served.

Recipe for crucian carp with vegetables

onion - 1-2 pcs.
carrots - 1 pc.
bell pepper - 1-2 pcs.
garlic - 5 cloves
sesame - 1 tbsp. l. seeds
7–9% vinegar - 2 tbsp. l.
sugar - 1 tbsp. l.
soy sauce - 1 tbsp. l.
coriander - 1 tsp. grains
salt, pepper, other spices - to your taste
vegetable oil - 3-4 tbsp. l. (sesame, olive, sunflower)
greens - optional.

You can add tomatoes, cucumbers, radishes, radishes. Or cook heh, alternating different vegetables and comparing the resulting taste.

Usually, for khe, the fillet and vegetables are cut into long and thin strips. Exceptions are possible: shredding in half rings, rings, circles, semicircles, arbitrary rectangles, etc.

Sprinkle the carrots with a pinch of salt, stir and let stand until the juice is released. Then place in a colander to drain the released liquid. (The same is done with radish to remove the bitterness along with the juice).

Place half of the chopped garlic, crushed sesame and coriander seeds on top of the carrots. Sprinkle pepper on top.

Heat the oil and pour it over the spices to maximize their flavor.

Sprinkle fish fillet with vinegar, add onion and other vegetables, carrots, sugar, remaining garlic, soy sauce. Gently mix the mixture and place it in the refrigerator to brew. Before serving, check for salt and mix with fresh herbs.