Pike heh: recipe for cooking at home

Pike heh is a dish that combines Russian and oriental cuisines. The original recipe for the “he” appetizer salad is a traditional Korean dish, but in our country the composition of the ingredients and execution have undergone changes. In the homeland of this recipe, they use other types of fish and eat only fresh heh. In the interpretation of Russian cuisine, only the cooking method (marination) and the rich spicy-hot taste remain from the original version. Pike heh, prepared according to the recipe below, cooks quickly and melts in your mouth.

How to cook Heh from pike

1. Wash the fish and remove scales.

2. Remove the entrails, separate the head and tail.

3. Cut into fillets. Large bones can be easily removed using tweezers.

4. Cut the fillet into pieces 2*2 cm.

5. Pour vinegar on top. Mix.

6. Cover with a lid or shallow plate and leave for 40 minutes.

7. Drain the vinegar, placing the pike fillet in a colander. Pour unrefined vegetable oil into a frying pan and heat. Pour it over the fish.

8. Add thinly sliced ​​onion and finely chopped garlic to the cup.

9. Sprinkle salt, pepper and coriander seeds (you can chop them a little).

10. Sprinkle with high-quality soy sauce.

11. Stir and leave for 30-40 minutes.

Secrets of cooking "Heh"

Many adapted recipes suggest thermally processing fish, using, for example, a slow cooker. If you want to try real pike heh, then you should definitely follow all the recommendations when preparing:

• The key to quality marinated fish is time, so it is better to leave it for at least 6-8 hours.
• During the cooking process, it is recommended to stir the fish periodically.
• The basis of pike heh is fish, so you should choose a high-quality and fresh specimen. If you use frozen fish, the finished dish may not be as juicy as compared to fresh fish.
• Also pay attention to the composition of spices for the marinade; the more of them, the hotter the appetizer will be.

The finished dish has a pronounced pungent taste due to spices and vinegar, so it should not be consumed by children or people with gastrointestinal diseases.

Korean pike hee - what is it?

Korean pike hye, the recipe for which I want to offer you, is a traditional Korean dish, distinguished by its versatility. After all, in the cuisine of people of a given nationality there are no second courses, and heh is the first, second, and salad. This dish is very popular and common in Korean restaurants. And the essence of this culinary work is that the fish is marinated in a spicy mixture of seasonings and does not undergo heat treatment. Since Korean pike hee is a very spicy dish, therefore it is contraindicated for people suffering from diseases of the gastrointestinal tract and diabetics. Therefore, you shouldn’t get carried away, heh, but I think it’s possible to cook it as a delicacy on a Sunday.

Recipe “Pike Heh with Soy Sauce”

This recipe can be considered a classic. Soy sauce will add a new flavor to it. To prepare you need:

• pike fillet – 1.2 kg;
• 40 ml apple cider vinegar;
• 45 ml quality soy sauce;
• 60 ml sunflower oil;
• onion – 200 g;
• sugar – 40 g;
• salt - tsp;
• mixture of black and red peppers – 1 tsp;
• ground coriander – 1/3 tsp;
• 5 cloves of garlic.

If you have ready-made pike fillet, then you just need to cut it into thin pieces and put it in a bowl. If the fish needs to be prepared additionally. First, wash it and clean it of scales; this must be done very carefully. Then cut off the tail and head with a knife, and cut off the fins with scissors. Rip open the belly and pull out the entrails. After all the manipulations, rinse it again and absorb excess moisture with a towel. Using a knife, cut the pike along the ridge and separate it into two parts. Carefully remove all bones. Cut the finished fillet into pieces and place in a suitable container. Then add vinegar, salt and garlic to the pike. It can be finely chopped or grated. Place in the refrigerator to marinate for 1-2 hours. While the fish is preparing, cut the onion into rings. Heat a frying pan, pour in oil and add onions. Simmer it over low heat until transparent. Then add the spices and leave on the fire for another couple of minutes. Add cooled onion and soy sauce to the fish. Mix all ingredients well, cover with a lid or plate, and marinate in the refrigerator overnight. The finished dish can be decorated with a slice of lemon.

Step-by-step instructions + PHOTO

Well, now let’s get down to the most important thing - the process of preparing this dish. For understanding, I broke everything down into steps. If you have any questions, you can immediately write in the comments below. So let's get started.

Step #1. The first thing to do is marinate the meat. Since the meat will be fresh, I advise you to treat this process with full responsibility. We cut the toothy into bars. Some people prefer cubes, but I like bars. Place the chopped fish into a container. Add salt to taste, both types of peppers and add vinegar. Everything is thoroughly mixed.

While the marinated pike is “cooking” at home, immediately cut the onion into half rings and carrots. Carrots are cut into strips, just like fish. Pour everything that has been chopped into a container with pickling pike. Mix everything again and put it in the refrigerator overnight.

Step #2. The next day, heat the oil in a frying pan and pour it into what happened in the previous step. This must be done as carefully as possible, since drops may scatter due to contact with ingredients that have cooled in the refrigerator.

Step #3. What happened is put back in the refrigerator. However, now for a shorter period of time, only an hour or an hour and a half.

The classic salad XE is ready. All that remains is to serve it to the table and enjoy its special taste.

Pike heh, recipe with apple cider vinegar

Heh prepared according to this recipe is in no way inferior in taste to other recipe options. It will require:

• 850 g pike fillet;
• 35 ml apple cider vinegar;
• one large onion;
• 1 tsp. coarse salt;
• a small pinch of sweet paprika;
• 45 ml vegetable oil;
• 1/3 tsp. ground hot pepper.

Cut the pike into small portions: slices or cubes. Place the fish in a deep bowl, add spices, salt and vinegar. Mix everything well, cover and leave for one hour. Cut the onion into thin rings or half rings and place it in a hot frying pan along with the oil. Simmer until the onion is transparent. Now add spices to it and mix well. As soon as the fish has stood for the required time, add onions and spices to it. Mix everything and put under a press in the refrigerator for 6 hours.

Pike heh with carrots

There are several options for preparing this dish, with exactly this composition of ingredients, and each is easy to prepare, and the necessary products for it are easy to find. You will need:

• pike – about 1.5 kg;
• 60 ml table vinegar 9% (or apple cider vinegar);
• carrots - 1 large root vegetable;
• 50 ml sunflower oil;
• one head of red onion.
• 1 tbsp. salt;
• 35 g sugar;
• mixture of black and red peppers – 20 g (or 10 g each);
• 1 tsp ground coriander;
• 8-10 medium cloves of hot garlic;
• 145 ml sunflower oil.

Let's start cutting fish. The pike must be washed well and the scales removed. Next, cut off the head and tail and remove the fins with scissors. Rip open the belly and remove all the insides, and rinse again. Remove excess moisture with a napkin. Now cut the pike along the back into two parts. Pull out the backbone and all the bones. The fish fillet is ready for cutting. Cut it into thin slices, about 5-7 mm wide. Place it in a deep bowl. Cut the peeled onion into thin rings and half rings. Grate the carrots on a special grater. If you don’t have one, you can cut it into thin cubes or strips. Add the prepared vegetables to the fillet. Slice each clove thinly. Some recipes suggest passing the garlic through a press, so it will give more pungency and aroma to the dish. Place the crushed cloves in a bowl with other foods. Stir and set aside. Then add bite, coriander, salt and sugar to the fish and vegetables. Mix thoroughly, making sure that the ingredients are evenly mixed with the vinegar. Cover with a lid and leave to marinate for 1-2 hours. Pour oil into a deep frying pan and heat it up. Once it is well heated, add it to the bowl with the prepared foods.

There is another option for serving butter and onions. The chefs suggest sautéing the onion in oil until transparent, and only then adding it to the fish. Choose your own cooking option or try each one. After the allotted time has passed, the fish should turn white. Now add the oil, mix thoroughly and leave to marinate. This will take up to 12 hours. It’s better to wait all night, so the pike will be better cooked. The spicy aromatic dish is ready.

With carrots

Let's continue experimenting. This dish deserves the attention of anyone who likes to try something new. For the dish we will need 300 g of pike - we will prepare it according to all the rules. You can try marinating it immediately with vegetables or first separately for 60 minutes, as in the recipe above - try cooking it in different ways, don’t be afraid.

Grate carrots - 3 pcs. (if you don’t have one, it’s okay, an ordinary knife will always help out - we’ll use it to cut the carrots into thin strips), cut the onion into half rings - 2 pcs. Grind 5 cloves of garlic with a garlic press (if you don’t have one, just cut it into thin slices). We add these 3 components to the pike, cut into pieces. Salt - you need 1 tbsp. spoon, and sugar - 3 tbsp. spoons. Mix.

Oil – 5 tbsp. Heat a tablespoon in a frying pan with peppers: black, red, and also coriander - only 1 tbsp. spoon. Pour it into the heh and after stirring, send the dish to marinate for 2 hours, adding 2 tbsp. spoons 9% vinegar.

A simple recipe for Heh from pike

To prepare you will need:

• pike fillet – 750 g;
• 3 tbsp. 9% table vinegar;
• 6-7 cloves of young garlic;
• carrots – 1 medium root vegetable;
• 1 large onion;
• 20 ml water;
• 1 tbsp. allspice black pepper;
• 1 tbsp. hot red pepper;
• 15 g salt;
• 55 ml vegetable oil.

You can buy pike fillet ready-made or cut it yourself. To do this, you need to clean off the scales from the fish, gut it, cut off the head, fins and tail. Cut the prepared carcass along the ridge, remove all the bones from the resulting halves. Thinly slice the resulting fillet. Pour the oil into the frying pan and let it warm up. Meanwhile, cut the onion into half rings and grate the carrots on a coarse grater. Once the oil is hot, reduce the heat and add the vegetables. Add all the spices and salt there. Simmer for 10 minutes, it is important to avoid overcooking the vegetables. In a bowl, combine the pike with vegetables, mix well. Now add vinegar and water and leave to marinate overnight. You can check the spiciness by tasting the vegetables, so you can see if there is enough vinegar and spices. Decorate with greens.

Pike recipes at home with photos

Pike retains more useful substances if it is not subjected to heat treatment. Fresh fish contains:

• magnesium;
• zinc;
• vitamins B6, B9, B12;
• iron;
• iodine;
• amino acid taurine;
• phosphorus.

At the same time, it contains no carbohydrates. The following recipes describe in detail how to marinate pike in vinegar on heh.

With vinegar and onions

Well-marinated pike is suitable for dinner, as a complete dish, and for a holiday table, as an appetizer. People with gastrointestinal pathologies are allowed to consume this delicacy in limited quantities.

Ingredients:

• pike – 0.5 kg;
• garlic – 10 cloves;
• onions – 5 pieces;
• vinegar 9% – 2 tbsp. l.;
• granulated sugar – 5 tbsp. l.;
• soy sauce – 5 tbsp. l.;
• salt, pepper, coriander - 1 tbsp. l.;
• vegetable oil (for example, olive) – 10 tbsp. l.

Cooking instructions:

1. Separate the pike fillets from the skin and bones. Slice thinly into strips.
2. Cut the onion into half rings, squeeze out the garlic. Mix with fish and seasonings.
3. Leave to marinate for 4 hours.
4. Heat the oil in a frying pan at maximum temperature for 1-2 minutes.
5. Add fish mixture and stir.
6. Transfer to a clean container and let marinate for another 3-4 hours.
7. When serving, place in a dish and sprinkle with fresh herbs.

Vinegar is used in various fields of cooking. For example, recipes for winter zucchini with vinegar turn out crispy and slightly sour, thanks to the preservative.

Have you ever cooked Heh from pike?

Not really

With vinegar, onions and carrots

Carrots will add bright colors to your snack, and use ground pepper to add some heat.

Ingredients:

• 1 pike fillet;
• table vinegar - 1 tbsp. l.;
• carrots – 3 pieces;
• large onion - 1 piece;
• hot ground pepper - to taste.

Cooking instructions:

1. Cut the fillet separated from the bones and skin into thin slices, season with vinegar and leave for 30 minutes.
2. Grate the carrots and cut the onion into strips.
3. Mix the ingredients and place in a heated frying pan with oil.
4. Turn off the heat, stir and let cool.
5. Transfer the dish to the refrigerator for at least 3 hours.

Video recipe with onions and carrots:

The recipe with vitamin salad vinegar is perfect for a fish dish.

With 70 percent vinegar

For pike heh with 70 vinegar, the amount of added essence is reduced compared to ordinary table vinegar.

Ingredients:

• pike – 1 kg;
• acetic acid (70%) – 1 tbsp. l.;
• vegetable oil – 2 tsp;
• paprika – 1 tsp;
• red pepper and salt - to taste.

Cooking instructions:

1. Cut the pike, carefully separating the fillet. Cut into thin pieces.
2. Add chopped onion and acid. Leave to soak for 2 hours.
3. Mix with salt, spices and oil.
4. After 3 hours the product is ready for use.

Preparation option with 70% essence:

Instead of essence, balsamic is sometimes added to dishes. But it is expensive and not suitable for all recipes. Find out how much balsamic vinegar costs and where it is used.

With 9 percent vinegar

Vinegar kills germs and bacteria found in fish. Due to its availability, the liquid is used in khe and other dishes that require marinating.

Ingredients:

• pike – 1 piece;
• table vinegar 9% - 3 tbsp. l.;
• young garlic – 6-7 cloves;
• onion – 1 piece;
• water – 20 ml;
• black and red pepper - 1 tbsp. l.;
• salt – 15 g;
• vegetable oil – 55 ml.

Cooking instructions:

1. Separate boneless pike fillets and slice thinly.
2. Chop the onion into half rings and grate the carrots.
3. Heat oil in a frying pan and add vegetables, spices and salt. Simmer for no more than 10 minutes.
4. In a separate bowl, combine cooled vegetables, fish, vinegar and water.
5. Leave the dish to soak overnight.

A visual recipe with 9% vinegar:

Pike heh in tomato sauce

For preparation you will need:

• pike fillet – 1.2 kg;
• 1 large carrot or 2 medium ones;
• 145 ml water;
• 60 ml vegetable oil;
• 50 ml table vinegar;
• young garlic – 5 cloves;
• 2 medium onions;
• salt – 1 tsp;
• 60 ml tomato paste;
• 1/3 tsp. ground black pepper;
• 45 g sugar (brown can be used);
• 1/3 tsp. red hot pepper.

Wash the pike and remove the scales. Cut off the head, tail and fins, and gut the fish. Rinse the fish to remove any remaining scales and entrails. Cut the prepared fish along the ridge, divide into two parts and get rid of the bones. Dry with a towel and cut into thin pieces, this will marinate better. Place the fish in a deep bowl, add salt and vinegar. Stir and marinate for 2-3. Readiness is determined by the color of the fillet: it should turn white. If there is excess liquid, drain it. In a frying pan over hot oil, combine chopped onion and grated carrots. Next add tomatoes and water. Simmer vegetables for 7-10 minutes. Add vegetables from the frying pan, chopped garlic cloves and sugar to the finished fish. Mix thoroughly again and leave in the refrigerator for a couple of hours so that the vegetables marinate and the taste becomes more intense.

Pike heh with cucumber and mushrooms

Unlike the classic recipe, this cooking option has an expanded composition of ingredients. These additional ingredients will give it a new bright taste. To prepare pike heh with cucumber and mushrooms you will need:

• pike – 1 medium fish weighing up to 2 kg;
• 1 large cucumber;
• 450-500 g champignons;
• 200-220 g onions;
• 200-220 g carrots;
• young garlic – 5 cloves;
• 50 ml table vinegar;
• 1 tsp salt;
• 60 ml vegetable oil;
• mixture of red and black peppers – 2/3 tsp;
• 45 g sugar.

Rinse the pike under running water and remove the scales with a knife. Cut off the head, tail, fins, and gut. Use a knife to cut along the ridge and separate it into two parts with your hands. Carefully clean the fish from bones. Cut the pike fillet into thin slices and place in a suitable bowl. Add vinegar, salt and chopped garlic to the fish. Mix all ingredients thoroughly so that the fillet marinates evenly. Now remove the fish for a few hours. At this time, prepare the carrots. It must be peeled and cut into thin strips or grated on a special grater. When the fish has been marinated for the required time, add carrots and a mixture of peppers to it. Mix thoroughly and refrigerate for 1-2 hours. While the food is marinating, cut the onion into thin half rings. Mushrooms must be thoroughly washed and cut lengthwise or as convenient. Add oil to a hot frying pan and fry the mushrooms. They need to be cooked for 20 minutes over medium heat. Then add the onions and continue to simmer until golden brown. Cut the cucumber into thin strips along with the peel or grate it on a Korean carrot grater. Once the required time for marinating the fish and carrots has passed, add the prepared mushrooms with onions and cucumber. Stir and place in the refrigerator again for 3 hours. We check the readiness of the hee by the color of the pike.

Original cooking recipes

The original version of preparing fish appetizers differs from the classic method by using various additional ingredients. A variety of vegetables and spices are commonly used.

Option with mushrooms and cucumbers

It will take about 6 hours to prepare the dish. Champignons can be used fresh or frozen . For cooking you need:

• 1−2 kilos of pike;
• carrot;
• two onions;
• half a kilo of champignons;
• fresh cucumber;
• five tbsp. l. sunflower oil;
• three cloves of garlic;
• two tbsp. l. vinegar 9%;
• black and red pepper, salt, sugar, coriander.

Peel the garlic, chop it and add it to the fish fillet along with vinegar. Add salt, mix and put in the refrigerator for two hours.

Peel the carrots, grate them, add to the pike. Add spices and stir everything thoroughly. Then put it in the refrigerator for another two hours.

Cut the onion into rings, champignons into slices. Heat a frying pan, add oil, then mushrooms. Fry over low heat for 15-20 minutes. Then add the onion and fry it until golden brown. Then remove the pan from the heat and cool. Add this mixture to the fillet, and cut the cucumber into strips. Stir and place in the refrigerator for several hours.

Another recipe is heh with spices. Required:

• half a kilo of fish;
• 200 g carrots;
• 2.5 tbsp. l. vinegar 9%;
• four cloves of garlic;
• two bay leaves;
• a pinch of ground red and black pepper;
• six black peppercorns;
• onion head;
• parsley;
• vegetable oil;
• salt.

Place the fish in an enamel bowl, add vinegar, bay leaf and peppercorns, stir, cover with a lid. Leave on the table for two hours.

Peel the carrots, grate them and add them to the fillet. Stir everything and add salt. Peel and chop the garlic.

Heat a frying pan with oil, fry the onion, previously cut into half rings. Then add to the fish along with spices and herbs, stir and cover with a lid. Place in the refrigerator for a couple of hours.

Another option is a dish with lemon. Components:

• 0.8 kilo fillet;
• 0.3 kilos of carrots;
• two onions;
• juice of ½ lemon;
• 4 tbsp. l. vinegar 9% (or apple) and sunflower oil;
• black pepper, salt;
• two cloves of garlic;
• parsley dill.

Pour lemon juice over the fish fillet and leave for 20 minutes. Lemon helps remove the smell of mud, and the pulp becomes denser. Only after this cut the pike into pieces.

Cut the onion into rings, add salt and pepper. Mash it a little with your hands to release the juice. Mix with fish, add vinegar. Foam may appear. The pike is placed under pressure and kept for 6-8 hours in the refrigerator.

Peel the carrots, cut into strips and fry in hot oil (five minutes). Then add to the fish. Chop the garlic and herbs, mix with vegetables and fillet.

Quick cooking method

This recipe is suitable for those who are limited in time or do not want to wait long. To make the snack you will need:

• half a kilo of fish;
• 200 g of carrots and radishes;
• two tbsp. l. vinegar 9%;
• onion head;
• two cloves of garlic;
• a pinch of coriander and seasoning for Korean carrots;
• three tbsp. l. olive oil;
• tsp ground red pepper;
• parsley dill;
• chilli;
• salt.

Salt the pike fillet, add vinegar, stir. Then cover with a lid and leave in a cool place for an hour.

Peel the onion and cut into half rings. Grind the carrots and radish on a grater for Korean carrots. Then add herbs, chopped garlic and spices to these vegetables.

Heat the oil, add chili pepper and stir. Keep on fire until bubbles form. Then pour this oil over the vegetables. Drain the juice from the fish and combine it with vegetables. Mix everything well and put it in the refrigerator for two hours.

Heh pike, cooked at home, will appeal to many gourmets. The recipes are easy to follow and there is no need to spend a lot of time and effort. Even novice cooks can figure out how to cook heh from pike.

Heh from pike in spicy marinade

Due to the variety of spices, this dish will be spicy and aromatic. If you decide to cook this recipe for the first time, you can use less seasonings. It will require:

• 2 medium pikes;
• 2 medium onions;
• carrots - 1 large root vegetable;
• 45 ml table vinegar 9% (or apple cider vinegar);
• 4-5 cloves of young garlic;
• 55 ml vegetable oil;
• 1/3 tsp. seasonings for fish;
• 1/3 tsp. sweet paprika;
• a small pinch of hot red pepper;
• 1 tsp allspice black pepper;
• 5 peppercorns;
• 2 medium bay leaves;
• 1 tsp ground coriander.

Wash the fish and remove the scales. Cut off the tail and head, and remove the fins with scissors. Rip open the belly and gut it. Using a sharp knife, cut the flesh from the bones; you should get two pieces of fillet from one fish. You don’t have to throw away the head and backbone; you can use them to make a flavorful fish soup. Cut the pike fillet into slices of any size. Place the fish in an enamel bowl and pour vinegar into it, try to “combine” them well. Next, add chopped garlic cloves, peppercorns and bay leaves. Everything needs to be mixed well again. Cover with a suitable lid and leave for 1.5 hours. While the fish is marinating, prepare other foods. The carrots will go to the fish first. It must be cleaned, chopped into thin strips or grated on a special grater, and transferred to the fish. At this stage you can add salt and mix everything well. Place the pike and carrots back under the lid and leave to marinate for several hours. Meanwhile, chop the onion into half rings. Heat the oil in a large, heavy-bottomed frying pan and add the onion. Simmer until transparent. Add all the remaining spices and stir well. Now add the cooled onion to the fish, close the lid tightly and shake several times. Put it back in the refrigerator for a few hours. Of course, pike heh is not a dish for every day. But it’s definitely worth preparing it, for a change in your usual diet or as a savory snack for a holiday.