Korean-Style Herring Heh
Description
It works for both holidays and everyday meals. The dish turns out so appetizing that you immediately want to try it, and that's no surprise, since it combines three flavors at once: sour, salty, and spicy. You can serve this appetizer with chilled red wine, but even better—with a shot of vodka. Shelf life: 2–3 days in the refrigerator. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Clean the fresh-frozen herring after lightly thawing it, but not completely—this makes the fish easier to clean. Remove the innards, except for the milt or roe, and carefully scrape off the black membrane inside the belly—it is very bitter. Rinse the fish, cut off the head, tail, and fins. Remove the large bones, rinse again, and cut into pieces. Place them in a container, sprinkle with salt, pour vinegar over them, mix, and let stand for at least 2–3 hours, or better overnight in the refrigerator.
- 3
Step 3
Peel the carrots, rinse them, and grate them on a Korean-style carrot grater.
- 4
Step 4
Peel the garlic cloves and rinse them. Heat a skillet, pour in vegetable oil, add the sliced carrots and press the garlic in as well, then sprinkle in ground coriander and mix everything together. Sauté for exactly one minute, then turn off the heat.
- 5
Step 5
Finely chop the chili pepper, removing half of the seeds. Rinse and finely chop cilantro or parsley, and add to the herring together with the chopped pepper.
- 6
Step 6
Place the cooled carrots, peeled and sliced red onion, and mix. Let the dish rest for about 1 hour so the fish absorbs the garlic and onion aroma.
- 7
Step 7
Place the Korean-style herring hoe on a plate and serve chilled. You can garnish the dish with a small stack of blanched vegetables.