Fish on our table is the second most popular dish after meat products. One of them, which is eaten with pleasure, replacing salted herring, is a homemade snack of finely chopped slices of fillet, processed with salt and vinegar. It is most often made from large river fish: catfish, silver carp, pike perch, common carp, chub. Try it and you cook such a savory dish at home. We offer a description of how to make pickled silver carp. Recipe, photo of the dish will help you get a delicious Xae snack , based on the rules of Korean cuisine. Let us consider in detail all the stages of work. It should be borne in mind that to prepare a silver carp you will need time from 6-7 hours to a day. The duration will depend on the size of the pieces - the finer the chopped fish, the faster you will get a delicious dish.
Pickling a silver carp : preparing fish
Usually this appetizer is boneless. Therefore, it is very important to properly carve the carcasses. The most delicious pickled silver carp is obtained from large fish. To do this, clean it from the scales and gut it. Remove guts with gallbladder very carefully. Indeed, if it accidentally bursts, and its contents fall onto the flesh, the fish can be considered spoiled. In this case, cut off the damaged areas with the capture of nearby pulp. Next, remove the head, tail, large fins, remove the fillets from the ridge and skins, and then cut across into slices no more than 2 cm wide. Medium-sized fish are not processed so thoroughly. Divide it into thin pieces along with bones and skin. And from the head and tail, cook the ear.
Pickling a silver carp : pickling
Pour the prepared fish slices abundantly with salt and refrigerate. For thin slices, 2-3 hours will be enough, for a larger filet, at least 10-12 hours.
Pickling a silver carp : pickling
After the fish has passed the first stage of cooking, proceed to the second - the main one. To do this, first rinse the mass thoroughly with salt, changing the water several times. Then fill with a diluted 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. To do this, put a flat plate on top that will crush the fish mass. Stir it periodically with a spoon for better uniform soaking. The fillet will gradually begin to take on a whitish hue. After 2.5 hours, the thin plates will become fully prepared, large pieces should lie in the marinade for 4-5 hours.
We pickle silver carp : mixing with vegetables, oil and spices
Removing fish from the marinade, you do not need to squeeze the solution very carefully. It should be juicy and moist. As a vegetable “side dish”, take onions, sliced in half rings and fresh carrots, which you grate on a Korean carrot grater. The total volume ratio of products depends on taste preferences. Fry half the onion in hot oil until golden and pour on the fish. Among spices, be sure to use ground red pepper, bay leaf and various Korean flavoring dressings. Having thoroughly mixed all the ingredients, do not forget about the special seasoning for fish, which gives the dish a piquant and specific taste. After insisting in the refrigerator, the snack is ready!