He from dorada
4 servings
30 minutes
Hae from dorada is a refined dish of Korean cuisine that combines the freshness of fish with rich spice aromas. This is a variation of traditional hae using tender dorada fillet that absorbs marinade flavors perfectly. Crunchy carrots, sweetened by palm sugar, and spicy onions create a balance of textures. Green peas add freshness while sesame oil and nori seaweed complement the dish with soft nutty and ocean notes. A light acidity from vinegar brightens the flavor, while coriander and black pepper add an Eastern spiciness. This dish not only delights the palate but also decorates the table with its visual splendor, especially when paired with sprouts and nuts. It is perfect for festive gatherings as well as a refreshing snack on warm days.
1
Cut the carrot into thin long strips, sprinkle generously with sugar, and mix well. Leave for 30 minutes to let it release juice.
- Carrot: 300 g
- Palm sugar: 40 g
2
Process the dorado into fillets, then cut into strips no wider than 0.8 cm. Salt and season with 2-3 ml of vinegar, let it sit for 20 minutes under a tightly closed lid.
- Gilt-head bream (dorada): 600 g
- 9% table vinegar: 6 ml
- Salt: to taste
3
Cut the onion into large feathers, fry in well-heated vegetable oil, and immediately remove from heat. Leave in the oil for 7 minutes and strain (the oil can be used for dressing).
- Onion: 150 g
- Vegetable oil: 100 ml
4
Blanch the green peas, cool them in ice, and cut into strips. Rinse the scallions and cut them into 10 cm lengths.
- Snap peas: 200 g
- Chives (ciboulette): 40 g
5
Mix fish, onion, green peas, and carrot in a deep bowl, season with oil, sauces, vinegar, and spices. Add cilantro leaves, salt, and pepper. Let it marinate for 2 hours.
- Gilt-head bream (dorada): 600 g
- Onion: 150 g
- Snap peas: 200 g
- Carrot: 300 g
- Vegetable oil: 100 ml
- Chili-infused olive oil: 1 tablespoon
- Sesame oil: 30 ml
- Korean soy sauce (guk-ganjang): 20 ml
- Light soy sauce: 20 ml
- 9% table vinegar: 6 ml
- Cilantro (coriander leaves): 10 g
- Salt: to taste
6
Mix well and add fresh green onions before serving. Decorate the plate with nuts, celery leaves, and seed sprouts. Sprinkle with thinly sliced nori seaweed on top.
- Chives (ciboulette): 40 g
- Pine nuts: 30 g
- Celery leaves: 5 g
- Sprouted sunflower seeds: 2 tablespoons
- Dried nori seaweed: 7 g
