He of walleye in korean

2 servings
1 hour

How to make khe out of walleye in Korean at home? Prepare all the necessary products. We will not heat treat fish, we will have practically raw fish, so the freshest fish is needed. If you are sure of the reservoir in which the fish was caught, you can immediately cook from it, if you do not know where the fish was caught, it is better to freeze it, then defrost it and start cooking. The freezing process will kill all harmful bacteria and microorganisms.

If you have frozen fish, to maintain the maximum amount of benefit, you need to defrost it correctly. To do this, immediately after the freezer, place the fish in the refrigerator for 8 hours and only then defrost completely at room temperature. Wash the fish well in running water and be sure to dry. Cut into small pieces - literally 1 bite.

Fold the chopped fish pieces into a bowl and pour in the vinegar, toss together. It should be vinegar 6-9%, not vinegar essence. If you have essence, dilute it to get the desired vinegar, taking 7 of the same spoons of water per 1 spoon of acetic essence. Refrigerate the fish for 30 minutes.

Peel the onions and cut into a small cube. You can clean onions much more easily if you soak them in cool water for 20 minutes beforehand.

Wash the carrots with a brush under running water, peel and cut into bars. You can also grate it for Korean carrots - it will even be more authentic.

Place the chopped onions and carrots on top of the fish.

Salt, add the coriander. It is allowed to add both coriander seeds and ground seeds, focus on your taste preferences. Mix everything well. The classic recipe no longer provides for the addition of any spices and seasonings, except for the usual hot ground pepper - you can put a pinch of it. But, if you wish, you can experiment and add your favorite spices to the he with onions and carrots.

Heat the vegetable oil in a frying pan. I recommend using odorless vegetable oils, best refined types of oils. Bring the oil to a boil.

Pour boiling oil over the fish and stir again.

The best version of the xe from perch with vinegar is ready. Serve it straight to the table. It is recommended to store such a dish for no more than 2 days in the refrigerator, or even better to do so much to eat at one time. Enjoy your meal!