Korean-Style Carp
Description
Perfect for the table and with drinks. This delicious, festive carp appetizer can be served with boiled potatoes or mashed potatoes, toasted bread, lavash, and so on. The dish also tastes excellent without a side, paired with a shot of chilled clear vodka.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the fish of scales, slit open its belly, and remove the innards. Along with the innards, also remove the black membrane inside the belly—it is very bitter.
- 2
Step 2
Cut off the carp's head and tail, and all the fins. Fillet the fish carcass and remove the backbone. Cut the carp fillet into portion-sized pieces.
- 3
Step 3
Add salt and ground black pepper to the container with the fish slices, pour in the vinegar, and mix everything thoroughly. Leave the fish to marinate in the refrigerator for about a day, stirring the slices from time to time.
- 4
Step 4
Peel the carrots, rinse them in water, and grate them on a Korean-style carrot grater. Peel the garlic cloves, rinse them together with the green onions, and chop finely. Heat 20 ml of vegetable oil in a skillet and add all the chopped ingredients. Add ground coriander and sauté everything for 1–2 minutes. The main thing is that the carrots should not become soft. Turn off the heat and add everything to the container with the fish. Pour in vegetable oil and mix.
- 5
Step 5
Add the sautéed vegetables to the container with the fish fillet and mix thoroughly. Place the container in the refrigerator for 24 hours. You can put the khe in a jar or a lidded container and stir the contents every 3–4 hours for even marinating. Be sure to marinate carp khe for at least 24 hours, and preferably 2–3 days in the refrigerator.
- 6
Step 6
Place the colorful sazan hoe on a plate and serve chilled.