2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50
Fish on our table is the second most popular dish after meat products. One of them, which is eaten with pleasure, replacing the s alted herring, is a homemade snack of finely chopped fillet pieces, treated with s alt and vinegar. It is made most often from large river fish: catfish, silver carp, pike perch, carp, chub. Try and cook such a spicy dish at home. We offer a description of how pickled silver carp is made. The recipe, photos of the dish will help you get the most delicious Hee snack, based on the rules of Korean cuisine. Let's consider in detail all the stages of work. It should be borne in mind that the preparation of silver carp will take you from 6-7 hours to a day. The duration will depend on the size of the pieces - the finer the fish is chopped, the faster you will get a delicious dish.
Pickle silver carp:fish preparation
This snack usually does not contain bones. Therefore, it is very important to properly cut the carcasses. The most delicious pickled silver carp is obtained from large fish. To do this, clean it from scales and gut. Very carefully remove the intestines with the gallbladder. After all, if it accidentally bursts, and its contents fall on the pulp, the fish can be considered spoiled. In this case, cut off the spoiled places with the capture of the nearby pulp. Next, remove the head, tail, large fins, remove the fillet from the ridge and skin, and then cut across into slices no more than 2 cm wide with a sharp knife. Medium-sized fish are not processed so carefully. Divide it into thin pieces along with bones and skin. And boil the ear from the head and tail.
Marinating silver carp: s alting
Sprinkle the prepared fish pieces with plenty of s alt and refrigerate. For thin slices, 2-3 hours will be enough, for larger fillets - at least 10-12 hours.
Marinating silver carp: marinating
After the fish has passed the first stage of cooking, proceed to the second - the main thing. To do this, first rinse the mass thoroughly from s alt, changing the water several times. Then pour in a dilute 6% solution of table vinegar and leave at room temperature. Usually take 3 parts of an acidic liquid and 1 part of water. It is very important that all the pieces are immersed in the marinade, for this, put a flat plate on top, which will press down the fish mass. Stir occasionally with a spoon for betteruniform impregnation. The fillet will gradually begin to acquire a whitish hue. After 2.5 hours, thin slices will be fully cooked, large pieces should lie in the marinade for 4-5 hours.
Marinating silver carp: mixing with vegetables, oil and spices
When removing the fish from the marinade, you do not need to squeeze the solution very carefully. It should be juicy and moist. As a vegetable “garnish”, take onions, cut into half rings and fresh carrots, which you grate on a Korean carrot grater. The overall ratio of the volume of products depends on taste preferences. Fry half of the onion in hot vegetable oil until golden brown and pour over the fish. Among the spices, be sure to use ground red pepper, bay leaf and various Korean fragrant dressings. After thoroughly mixing all the ingredients, do not forget about the special seasoning for fish, which gives the dish a piquant and specific taste. After infusing in the refrigerator, the snack is ready!
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