Spicy Korean Mackerel and Carrot Hye

Original, spicy, piquant, made from ordinary products! Korean mackerel hye with carrots is one of the most common dishes in Korea. Translated, "he" means "raw marinated fish." With this method of harvesting, valuable and useful properties remain in it, while the specific smell disappears.
cook time: 3h 20 min
Maya Lindell
Spicy Korean Mackerel and Carrot Hye

Nutrition Facts (per serving)

144
Calories
11g
Fat
5g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Mackerel 2 pc
Carrot 2 pc
Onion 1 pc
Garlic 2 clove
Vinegar 150 ml
Water 80 ml
Soy sauce 2 tbsp
Vegetable oil 3 tbsp
Cilantro, coriander 0.5 tsp
Sugar 0.5 tsp
Paprika 0.5 tsp
Ground black pepper to taste
Salt to taste

To submit:

Sesame 1 tsp

Recipe instructions

Step 1

Step 1
How to make Korean mackerel hye with carrots? Prepare your food. Take one large fish or two small ones. Thaw the mackerel by transferring it from the freezer to the refrigerator. It is better not to defrost the fish completely — this will make it easier to cut. Wash and peel the vegetables well. Take table vinegar 9%, you can use apple vinegar. A ready-made set for Korean dishes is a good choice for spices.

Step 2

Step 2
How to properly fillet a whole fish? Remove the tail, head and fins. Cut along the ridge of the carcass to the spine. Turn over onto its side. Using a sharp knife, cut the meat from the spinal bone. Turn the carcass over and cut off the fillet on the other side. Clean the inside, removing the black film, as it is bitter and will spoil the taste. Remove large bones. Rinse and be sure to dry the fillet well.

Step 3

Step 3
Pour vinegar over the mackerel until the fish is completely covered. I don’t like very sour things, so I diluted the vinegar by one third with water. Cover the top of the mackerel with a second plate and place a pressure (jar of water) on top. Leave the fish to marinate at room temperature for two hours.

Step 4

Step 4
Grate the washed and peeled carrots on a Korean carrot grater. If you don’t have a special grater, you can cut it into strips with a sharp knife. Lightly salt the carrots and crush them with your hands so that they release the juice and become softer. Place the carrots in a deep salad bowl.

Step 5

Step 5
Peel the onion and thinly cut into half rings with a sharp knife (if the onion is large, cut into quarter rings).

Step 6

Step 6
Heat a frying pan, pour vegetable oil onto it. Add the chopped onion and fry it over medium heat until translucent. Then add chopped garlic and spices to the pan and stir. I didnʼt have seasoning for Korean carrots, so I used coriander, paprika and ground pepper separately. Allow the spices to release their flavor in the hot oil for one minute and remove the pan from the heat.

Step 7

Step 7
Cut the marinated mackerel into small pieces. After marinating, the fish turns out like boiled fish and spreads a little, so cut very carefully with a sharp knife.

Step 8

Step 8
Place the mackerel fillet pieces into a salad bowl with the carrots.

Step 9

Step 9
Place still hot fried onions with spices there.

Step 10

Step 10
Add soy sauce.

Step 11

Step 11
Gently mix the products with a wooden or silicone spatula. Let the Korean mackerel Hye with carrots brew for 3-4 hours, or better yet, overnight in the refrigerator. Serve the salad with sesame seeds sprinkled on top. Bon appetit!

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