Carp is one of the most popular river fish. Preparing dishes is not difficult, so carp is common on the tables of ordinary cuisine, and also as a holiday treat.
The carp family is very large, but all individuals have one feature in common - the abundant presence of bones and mucus. Carp meat is considered healthy and rich in vitamins.
Hye is a Korean dish. This is a salad made from raw fish. At first glance, using raw fish seems crazy, but following the recipe allows you to get an interesting taste. That is why it is important to know how to choose the right carp and prepare it for cooking.
Nutritional value, calorie content of Xe from carp
100 g of carp hex, prepared according to the classic recipe, contains 106.9 kcal. Also in a similar serving there are 10.5 g of protein, 5.8 g of fat, 2.3 g of carbohydrates.
Heh from carp
Among the useful substances in the snack, the following can be noted:
- vitamins (A, all from group B, C, E, PP, D);
- high content of chromium and cobalt;
- beta-carotene in large quantities;
- iodine.
It is worth periodically adding treats to food for other reasons. For example, a snack speeds up metabolism and has a beneficial effect on appetite.
Xe turns out to be harmful to the body if consumed frequently. Indulging in spicy snacks can harm your stomach. Hex can worsen peptic ulcers or gastritis. When preparing the dish, it is important to carefully follow all recommendations and choose only fresh carp. Otherwise, you can get serious poisoning from raw fish.
How to choose ingredients for carp Xe
The most important thing for such an appetizer is to choose fresh and high-quality fish. It is better to use an unfrozen product.
Fresh carp will have:
- skin without damage (intact);
- wet scales covered with transparent mucus;
- elastic carcass;
- transparent eyes;
- not sticky red or pink gills.
If there is a lot of blood on the fish carcass, the skin is cracked and lumpy, there is excessive spotting of the carp, there is an unpleasant odor, it is better to immediately refuse to purchase such a product.
The best option is to use only fish brought from fishing. The traditional carp appetizer is always prepared spicy, and also with the addition of cilantro, soy sauce, and ground coriander. But these ingredients can be replaced if desired.
| Products in the recipe | What to replace |
| Hot chili pepper | A mixture of hot and bell peppers in any combination. |
| Soy sauce | Just salt the ingredients. |
| Ground coriander | Any recommended spice from the recipe is replaced with a ready-made fish spice mixture. |
For any version of the heh recipe, onions must be taken from fish. You should not replace white onions with purple or green feathers. Another essential ingredient is fresh garlic. It also cannot be replaced by granular one.
In Korean
The Korean carp hye recipe is distinguished by its sharpness and oriental spice. The following set of products is needed: 1 kg of fish pulp, 3 onions, a head of garlic, 4 tbsp. l. soy sauce, cilantro - a bunch, chili pod without seeds, vinegar - 50 ml, coriander seeds and ground pepper - to taste.
To prepare carp heh, you need: Cut the fillet without rough bones into strips no more than 1 cm thick. Pour vinegar into the fish in a container and marinate the flesh for 40 minutes, stirring from time to time. Chop the onion into thin rings, cut the garlic into thin slices, chop the cilantro. Grind the chili as finely as possible.
Important! Check the readiness of the fish by cutting the thickest slice. The color inside the piece should not differ from the color on the surface.
Add spices, onions and garlic, cilantro and chili to the carp and pour in soy sauce. Leave the workpiece to marinate for an hour so that the slices are saturated with spices. Serve with thin slices of lemon or chopped green onions to taste.
The optimal weight of fish for heh is 1.5–2 kg, since small specimens are difficult to cut, and the bones of large ones will not be crushed
Secrets of cooking Heh from carp
Housewives sometimes try to remove the skin from carp to make the dish tastier and more appetizing. In fact, this only worsens the appearance of the treat - pieces of fish fall apart and turn into mush. To prevent this from happening, you should always cut the carp with the skin.
To chop vegetables, you should use special curly graters.
There are a few more secrets to preparing snacks:
- The readiness of the treat is determined not only by the time spent in the marinade, but also by the color of the fish. The fillet should be the same color both on top and in the cut.
- To make the dish more appetizing, you should use special curly graters to chop vegetables. For example, for Korean carrots.
- It is very important to choose fresh fish. Otherwise, it will not cut well, and the finished snack will only last for a short time.
- To suit your taste, cucumbers in the recipe can be replaced with carrots or these ingredients can be completely excluded, leaving only onions from the vegetables.
- If the ingredients of the dish include soy sauce, salt is no longer necessary.
- It is best to take fresh fish for an appetizer that has never been frozen. If the product is from the freezer, it is worth increasing the time it spends in the marinade by 3-4 hours.
Each housewife will determine a heh recipe with ideal proportions for herself by experimenting with carp and other ingredients. Some people like the appetizer very spicy, others prefer it with just a little cilantro and garlic for a slight piquancy.
Khe with greens and cucumbers
You can make a spicy snack without carrots by replacing the vegetable with a crispy fresh cucumber. Necessary:
Carp fried in sour cream in a frying pan
- carp (loin) – 2 kg;
- onions – 3 pcs.;
- a small bunch of green cilantro and parsley;
- vinegar 9% – 1 glass;
- purified water – ½ cup;
- fresh cucumber – 2 pcs.;
- chili powder and black pepper - a pinch each;
- chili pod without seeds;
- soy sauce – 2-3 tbsp. l.;
- clarified butter – 3-4 tbsp. l.;
- coarse salt - to taste.
Cooking a spicy spicy dish at home:
- Divide the fish flesh into strips 1-0.5 cm thick, place in a container, add salt, sprinkle with vinegar and water, mix and remove to marinate for 20 minutes.
- Chop the onion into strips and fry it until transparent for 2 tbsp. l. oil, cool.
- Cut the cucumbers into strips and finely chop the greens. Cut the chili (be sure to wear gloves) into thin rings.
Season the fish with spices, add sautéed onions with cucumbers and herbs, and again a few onion rings. Repeat layers to the top. Pour the workpiece with soy sauce and vegetable oil. It is better to serve the treat after a day in the refrigerator with fish soup, fresh vegetables and boiled new potatoes.
Adding sweet Crimean onions will help add crunch and spicy sweetness to the dish.
Carp Heh Recipes
There are several options for successful recipes for such a carp snack. The hostess will decide which one to choose after studying the composition of the ingredients of each.
Classical
Carp heh, the recipe for which is published below, can be prepared with both white and brown sugar.
Ingredients:
- carp – 800-900 g (already peeled);
- beet/cane sugar – 1 tsp;
- salt – 1 large pinch;
- garlic – 3-5 cloves;
- onion – 1 large head;
- ground pepper – 1 tbsp. l. without slide;
- chili – 1 small pod;
- rast. oil – 60 ml;
- vinegar – 10 ml;
- soy sauce – 40 ml;
- fresh cilantro - 1 zhmenya.
Preparation:
- Leave the fish fillet on the skin. Grind it into medium strips. Add all the salt (preferably rock salt) and vinegar. Set aside.
- Cut the garlic into slices, the onion into rings.
- Heat the oil in a small frying pan until it starts to smoke. Immediately after this, pour it over the carp. Send the rest of the ingredients from the recipe there. The cilantro must first be chopped and the chili cut into miniature cubes.
- Mix everything and leave for 35 minutes.
The snack will be ready for consumption within half an hour, but its maximum taste will be revealed only the next morning.
With carrots
You should not take ready-made Korean carrots; the vegetable should be marinated along with the fish.
Ingredients:
- carp – 2 kg;
- carrots – 3-4 pcs. (large);
- vinegar (25%) – 120-150 ml;
- sunflower oil – 80-90 ml;
- garlic – 3-4 cloves;
- white onion – 3-4 pcs.;
- fresh garlic – 4 cloves;
- salt, coriander, red pepper.
Preparation:
- Gut and wash the fish carcass. Cut the fillet into narrow strips right with the skin. Place in a covered bowl, sprinkle with coarse salt and stir.
- Cut vegetables as for Korean appetizers. Sprinkle with salt and spices, pour in 1/3 of the stated amount of vinegar. Place in a separate bowl. Place each one under a press. For example, under a water bottle.
- After 2 hours, drain both bowls. Mix. Add fresh garlic cubes.
- Heat the oil until smoking appears. Pour in a thin stream into the rest of the ingredients. Mix everything.
Send the treat into the cold to infuse for 2.5-3 hours.
With fresh cucumber
Carp heh (recipe with cucumbers) involves using only vegetable pulp - without seeds or skin.
Ingredients:
- carp – 5 kg;
- cilantro, parsley - ½ bunch each;
- onions and cucumbers – 4 pcs.;
- vinegar – 450-500 ml;
- water – 1 tbsp.;
- chili pepper – 1 pod;
- soy sauce (classic) and salt. oil - ½ tbsp.
Preparation:
- Cut the chopped and washed carp into strips approximately the thickness of a finger. Only the fillet should remain on the skin. Mix vinegar and water, pour the liquids over the fish and leave for 10-12 minutes.
- Chop the peeled onion into strips. Fry in half the oil until translucent. Cool.
- Chop the cucumbers into strips, chop the greens finely with kitchen scissors.
- In a container with a lid where the appetizer will be marinated, place the food in layers in the following order: fish – chopped pepper – fried onion – greens with cucumbers – fish again. Pour the remaining vegetable fat and soy sauce over everything. Thanks to the latter, you can avoid using additional salt.
- Close the dish and put it in the cold.
After 20 hours, you can take the first sample from the snack.
In Korean
This is a spicy version of the recipe.
Ingredients:
- carp – 1 kg;
- onion – 3-4 heads;
- vinegar (essence) – 60 ml;
- fresh cilantro – 1 zhmenya;
- garlic – 5-6 cloves (large);
- chili – 1 pod;
- soy sauce – 60-80 ml.
Preparation:
- Cut the cleaned boneless carcass into strips or small cubes. Do not remove the skin first.
- Place all the fillets in a convenient bowl. Pour the essence on top. Mix everything and leave for 40 minutes. Shake several times during the process.
- Roughly chop the onion and garlic. For example, rings and plastics.
- Chop the hot pepper as finely as possible. Chop the greens.
- Check the readiness of the fillet. To do this, the largest piece of it needs to be cut in half. If the color of the fish inside and outside the strip is different, you should leave it for another 15-17 minutes. under the same conditions.
- Add all the ingredients prepared in steps 3 and 4. Add them to the carp. Mix. Pour in the sauce. Leave for another 15-17 minutes.
You can decorate the resulting snack with lime. To do this, cut the fruit into thin slices and simply place it on top. You can also try the dish together with lime, but you should not mix the ingredients in advance.
In tomato paste
Tomato paste makes the taste of the snack more original and interesting. The main thing is to take a high-quality natural product from fresh tomatoes.
Ingredients:
- fresh fish – ½ kg;
- carrots and onions (medium size) – 3 pcs.;
- sweet pepper (Bulgarian) – 1 pc.;
- garlic – 1 head;
- natural apple cider vinegar – 2 tbsp. l.;
- chili – 10 g;
- coriander and sweet paprika – 15 g each;
- sugar – 40-45 g;
- raises oil – 40 ml;
- fresh cilantro – 30 g;
- coarse salt.
Preparation:
- Wash and cut the fish. Leave the fillet without even the smallest bones. Cut the remaining part into small strips. The width should be no more than 1 cm.
- Place the fillet in a bowl with a lid (plastic or glass). Pour in vinegar (leave some for the next layers). You can take not apple, but wine. The main thing is to choose a natural product, and not ordinary table vinegar with fruit flavoring.
- Peel the vegetables. Chop the pepper into strips, chop the onion into the thinnest transparent half rings, and chop the carrots using a special “Korean” grater. Of all the vegetables, fry only the carrots in oil until lightly browned.
- Place the prepared products on top of the fish in the following sequence: carrots, peppers, onions.
- Pour the remaining vinegar over the ingredients. Sprinkle with spices, granulated sugar, and salt. Their quantity and combinations can be changed to your liking.
- Wash the cilantro, dry and finely chop. Cut the garlic into miniature cubes.
- After 35 min. mix the fish with vegetables and add the products prepared in step 6.
Refrigerate the appetizer for 20-25 hours.
With Chim-Chim dressing
Spicy liquid Korean seasoning for heh is sold in specialty stores or the Asian food section of supermarkets.
Ingredients:
- deboned fish fillet – 500 g;
- carrots and onions – 2 pcs.;
- oil grows. – 40 ml;
- soy sauce – 70 ml;
- “Chim-Chim” dressing for fish heh – to taste.
Preparation:
- Cut the fillet into small pieces. Mix with thin onion half rings.
- Add salt, vinegar. Leave the mixture for 60 minutes, stirring thoroughly periodically.
- Chop the carrots in any convenient way and brown them in hot oil.
- Squeeze excess liquid from fish and onions. Mix it with roasted vegetables. Add soy sauce and Korean seasoning. Mix everything.
Leave the snack for 5-20 hours. The longer it sits in the cold, the tastier it will be.
Classic version
You can fall in love with this Asian spicy delicacy at first sight. Food set: 2 kg of fresh carp, vinegar 9% - 4-5 tbsp. l., ½ cup clarified oil, large onion, cilantro seeds - 2 tsp., large head of garlic, 2 chili, 3 tbsp. l. soy sauce and 1 tsp. coarse sea salt.
The classic recipe consists of the following steps:
- Separate the carp fillet from the bones and skin, cut into thin strips.
- Place the fish in a bowl and pour in vinegar, mix and leave under pressure for half an hour.
- For the dressing, fry a finely chopped onion in hot oil, add salt and add cilantro seeds.
- Add chopped garlic, chili and soy sauce to the sauce.
- Mix the fish with the dressing and leave the dish for another half hour.
- Hide the snack in the refrigerator and leave for a day.
The pulp absorbs spice and acetic acid, becomes white, boiled-like, and very aromatic.
How to store carp Xe
Carp heh (the recipe is not particularly important) can be eaten within 3-4 hours after preparation. But the treat tastes best on the second day. Gourmets also enjoy it on the third and fourth days. Then the dish develops an unpleasant aftertaste.
You should not eat the snack if:
- the smell of the dish has changed;
- mucus appeared on the fish;
- pieces of carp have become very dark;
- The fish looks the same, but the taste has changed for the worse.
If you put the heh in a sterilized glass jar, close the lid tightly and leave it in the refrigerator, you can extend the life of the snack for a few more days. It is allowed to store the treat in the same bowl in which it was marinated - made of plastic or glass.
You cannot use iron, clay, or enamel dishes. Be sure to cover the snack with a lid. There are several delicious recipes for making fish heh. But the most original thing is that it comes from carp, juicy and soft. This fresh fish is ideal for preparing savory appetizers.
