Classic Korean-style pike hwe
Description
A delicious appetizer for any gathering. The dish belongs to Korean cuisine and is made from various types of fish and meat. The special feature of this preparation is that the main ingredient is not heat-treated, so the dish can safely be classified as “raw.” And since the fish will be raw, you should choose only a fresh, high-quality carcass. 1. Prepare the fish: clean and rinse it well; we only need the fillet, from which all bones are removed. Cut it into thin strips, salt generously, pour table vinegar over it, and refrigerate for 2 hours, or better yet, overnight. 2. Peel and wash the onions, then slice them into half-rings. Place a frying pan over heat, add sunflower oil, fry everything until soft, then gradually add all the spices and fry until golden. Peel the carrot and shred it using a Korean-carrot attachment. 3. After the required time, take out the fish and drain off the released juice; we do not need it. Add the fried onion and raw carrot to the fish. Refrigerate for 2 hours. The fish is ready when it has turned white. It can be served warm or chilled.