Share Link:
We will need:
herring St. frozen 3 pcs
carrots 3 pcs
carrots 3 pcs
onion 2 pcs
garlic 2 cloves
vinegar 9% 200 ml
salt 1 tsp
vegetable oil 2 tbsp
soy sauce 4 tbsp
sesame 2 tbsp
Defrost the herring, remove the bones and cut into pieces. Pour the herring with vinegar and leave for 30 minutes.
Cut the onion into half rings, grate the carrots for Korean carrots. Peel the garlic and pass through a press.
Drain the vinegar from the herring (you can put it in a colander, but I poured the vinegar over the edge so that a little vinegar remains). Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds to the herring. Mix everything well and refrigerate for a couple of hours.
Herring "HE" is ready!
Bon appetit!
From the comments:
rudich alexey
Heh is best made from river fish, preferably with the least amount of small bones. Pike perch, carp, silver carp, for example. The last step is to heat a not very large amount of vegetable oil in a frying pan, without waiting for the “smoke”, you can also stir red (larger) and black peppers there and pour the pieces of fish with onions previously marinated in vinegar with vinegar already drained through a colander. Carrots and other spices - optional. Personally, I prefer without them. They try it for salt, spiciness, I keep it at room temperature for a while, after a couple of hours I put it in the refrigerator. By this time, half of the hehe I have already eaten
Valery
Khe is made from any fresh river fish. It will turn out very tasty even from roach. Remove the skin, cut off the meat, add 1-2st. a spoonful of vinegar (depending on the number of fish). While it will infuse, peel the onion, cut and fry in vegetable oil until golden brown and pour into the fish. Add soy sauce to taste. Small bones dissolve from vinegar, the taste is excellent!
Nina Zhivilo
And I didn’t know that I had known and cooked XE fish for a long time! I took mackerel or herring, cut it into portions, laid out layers of onions, carrots, fish - salted, peppered and again ... onions, carrots, fish, salt, pepper .... for three fish 3-4 tablespoons of 9% vinegar. It will stand for a couple of hours, it flooded the growth. oil and refrigerate for a couple of days. With puree ... very tasty! I have been making this fish since 1976.
Source