The traditional Vietnamese dish is a slice of fish, usually carnivorous, marinated in large quantities of lemon juice or vinegar, with the addition of spicy spices. In our areas at home, he can easily be prepared from a pike that is widespread everywhere. Pike's pulp is tender and juicy, and from that it is tasty in raw form, and the river smell of fish is easily removed by the abundance of citric acid. Read how to cook the pike from the pike.
Recipe for pikes from pike
Ingredients:
- pike - 1 carcass (1-1,5 kg);
- lemon juice - 100 ml;
- vegetable oil - 150 ml;
- garlic - 2-3 cloves;
- red pepper - to taste;
- salt - to taste;
- seeds of coriander - 2 tsp.
Preparation
Before cooking pike from pike, the fish itself should be washed, scraped and cut fins. With a flexible and sharp knife we open the fish belly and remove all the insides, wash the abdominal cavity. Along the ridge of the fish we pass a thin knife and separate the fillets, smoothly moving along the ribs. We cut the finished fillet into cubes, or straws.
Pieces of fish are poured with lemon juice and leave for 30-40 minutes.
After the time has elapsed, you will find that a large amount of liquid has accumulated in the fish tank - it should be drained. Marinated pieces of pike carefully salted, pour oil, add garlic, red pepper and ground coriander seeds. We mix the fish with spices and leave for another 15-20 minutes, after which the dish can be cooled and served to the table.
Preparation of pike in Korean style
This recipe is different in its simplicity both in cooking and in taste. For lovers of minimalism, this option will certainly be to your liking.
Ingredients:
- fillets of pike - 500 g;
- rice vinegar - 500 ml;
- onions - 2 pcs .;
- sugar - 1 tbsp. a spoon;
- salt - 1 teaspoon;
- chili pepper - 1 pc .;
- mint leaves.
Preparation
We check the pike fillets for the presence of bones and, if necessary, extract them. We cut the pieces of fish along half and then along the straw. Fill the fish slices with rice vinegar (300 ml) and leave for 1 hour.
We cut thin onions with thin rings and also pour vinegar mixed with sugar and salt. Leave the onion for 30 minutes.
We remove the fish from the marinade and lightly dry it with paper towels. Mix the fish and pickled onions, add chopped chilli to the mixture, from which it is first necessary to remove seeds, as well as sliced mint leaves. We serve the he to the table chilled.
Salad he from pike
Ingredients:
- pike - 1 carcass (1.5-2 kg);
- vinegar - 3-4 tbsp. spoons;
- salt - to taste;
- hot pepper ground to taste;
- ground coriander - 1 teaspoon;
- fresh cucumber - 1 piece;
- onions - 2 pcs .;
- carrots - 2 pieces;
- vegetable oil - 70 ml;
- garlic - 2 cloves.
Preparation
We clean the fish, wash it and mulberry it. Pike cut into thin straws and fry well. We put salted fish in a bowl, pour vinegar, add the garlic passed through the press and mix. We let the fish marinate in the fridge for about an hour.
While the pike is getting ready, let's start with vegetables. Carrots mine, we clean and we rub on a large grater. Add the carrots to the fish, mix and then spice everything with red pepper and coriander. After the time of marinating, excess moisture, released from the fish, merge. The readiness of the fish can be checked very simply - if the pike pieces are white, then the fish is ready.
Onions cut into rings and wesser until soft in vegetable oil. Add the onions together with butter to the fish, then we put a fresh cucumber in the salad and then mix everything again. Before serving a dish, it is advisable to take another hour in the refrigerator.