Xe is a salad that can be prepared from any fish, including chum salmon. This Korean dish has long earned the love of our compatriots. The lack of heat treatment preserves all the beneficial substances found in raw red fish, and there are many of them. Keta is an excellent source of vitamin D, group B, phosphorus, iodine, selenium and other mineral elements.
Selection and preparation of ingredients
You can buy a whole carcass of fish (chum, pink salmon, pike perch, mackerel, pollock) or a cut portion - fillet. When buying chum salmon, you need to pay attention so that there are no damages, bruises, spots, dark or yellowish deposits on the surface.
Important! When buying frozen fillet, you should choose even pieces, since repeated freezing deforms the fish. The ice crust should not form sag or be cracked.
The gills should be reddish or pink in color, the meat should have a dense structure, and the scales should be intact and fit snugly to the body. Acetic essence should be diluted with water at a ratio of 1:30, while receiving 3% vinegar.
Chum salmon recipes
The following are simple recipes for making khe khe: in Korean and with tomato paste. They are easily prepared at home and always turn out to be delicious.
In Korean
1 kg 720 g60 min.
acetic acid (70%)
7 tsp
olive (can be sunflower) oil
150 g
pepper, salt, seasonings
taste
Nutritional value per 100 g:
- Grind the fish fillet into pieces up to 1 cm. Put in a suitable bowl and pour with diluted acetic acid (as mentioned above), mix thoroughly. Leave on for 30 minutes.
- While the fish slices are pickling, peel the vegetables. Then grind the carrots on a grater "for vegetables in Korean", and cut the onion in half rings.
- Drain the vinegar from the chum and squeeze the product.
- Add onions, carrots, salt, seasonings to the fish. A spicy mix for vegetables in Korean is good. You can add a mix of pepper, garlic and coriander.
- Heat a frying pan with vegetable oil over a fire and pour slices of fish and vegetables with hot oil, mix. Let it brew for 10-15 minutes. Then mix again.
- Then cover the keta dishes with foil or plastic wrap, and place on the refrigerator shelf. After 30 minutes, this appetizer can be served.
With tomato paste
1 kg 515 g 10 min.
vegetable oil (unrefined)
125 ml
Nutritional value per 100 g:
- Cut the fillet into small pieces.
- Peel and wash the onions. Cut the onion quarters thinly and put on filet.
- Pour vegetable oil to onions and fish, add tomato paste, bay leaf, vinegar (diluted acid to a concentration of 3%), salt, pepper and mix well.
- Transfer to a container with a lid and refrigerate for the night.
Did you know? He is the name of the dish in the dialect of Soviet Koreans, and in Korea it is called “hwe”, “ho”. It is assumed that it came from China to the period of three states (57 BC - 668 AD), when there was an active cultural exchange between these countries.
Chae hekhe is cooked quickly and the dish is tender, with a spicy taste. It is good to serve boiled rice or potatoes. This is an excellent snack for fishermen who can make it from a fresh catch right in the field of "quiet hunting", having at hand a modest set of necessary products.
