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Heh from silver carp in korean

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13 servings
2 hours

To begin with, we prepare a marinade consisting of vinegar, water, sugar, spices, salt and garlic. The marinade must have a rich taste to give some of the taste to the fish. To muffle the acid of sugar vinegar, you need to put more than salts, i. e. in this part you must follow the recipe. We clean the fish from fins and bones, and then cut into thin slices no more than a centimeter thick. Put the fish in a suitable container, shifting onion rings, carrots grated on Korean grater, and pour marinade. The minimum time to cook is 2 hours, but it is advisable to marinate longer. Before serving the heh from the silver carp on the table, the marinade should be drained.

Silver carp - 2 kg, Bulb onions - 2 pcs., Garlic - 1 tooth, Salt - 1 tea liter, Sugar - 6 tbsp., Ground black pepper - 0.3 tea liter, Maggi seasoning - to taste, Vinegar - 180 ml, Water - 500 ml, Carrots - 2 pcs.

Vinegar in recipes, unless otherwise specified by the author, is added at a concentration of 9% by default.

For cooking, it is better to use taste-neutral filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).