Korean-style fish hoe

Description

Perfect for the table and with drinks. Any fish works for this dish, but it’s best to choose one with a small amount of fine bones. I usually use pike perch, pike, or carp for this. For herbs, cilantro, dill, or green onion tops work best. It also wouldn’t hurt to add a couple of spoons of red caviar. You can serve it warm or chilled.

Instructions

1. 1

   Step 1

   The fish must be cleaned, gutted, and cut up.

2. 2

   Step 2

   Then cut the fillet into cubes, transfer to an enameled container, pour vinegar over it, and marinate for 2 hours.

3. 3

   Step 3

   Slice the onion into half-moons and mince the garlic with a knife. Wash the herbs, pat dry, and chop.

4. 4

   Step 4

   Drain the marinated fish and transfer it to a suitable container.

5. 5

   Step 5

   Combine the fish with onion and garlic, add coriander, salt, sugar, and black pepper.

6. 6

   Step 6

   Heat vegetable oil in a pan. Add red pepper, stir, and remove from heat immediately.

7. 7

   Step 7

   Add the chili oil, soy sauce, red caviar, and chopped herbs to the fish and mix. It can be served in half an hour!