Korean-style marinated fish
6 servings
30 minutes
Korean-style marinated fish is a vibrant and spicy dish that brings the freshness of Korean cuisine. Its roots lie in the traditions of quick pickling that preserve the rich flavor of fish highlighted by piquant spices and vegetables. Tender carp fillet soaked in vinegar gains a slight tanginess, while added garlic, coriander, and chili pepper reveal the complexity of Eastern aromas. Cucumbers and carrots provide a crunchy texture, creating a harmony of flavor contrasts. The dish is served chilled, making it an ideal appetizer option, especially alongside main courses or with rice. It not only satisfies but also refreshes with a complex yet pleasant balance of spiciness, acidity, and freshness. A great choice for lovers of vibrant gastronomic experiences.
1
Carp fillets — such as common carp and others, are cut into strips of 0.5x4 cm and placed in a jar.
- Fish: 300 g
2
For a half-liter jar of fish, pour in 1 tablespoon of vinegar essence and mix well.
- Vinegar: 1 tablespoon
3
The fish turns white, then add: sliced onion, sliced carrot, crushed garlic, red hot pepper (ground), black pepper, fresh cucumber sliced, cilantro (coriander), and chopped green onion. Those who wish can add soy sauce.
- Onion: 1 head
- Carrot: 2 pieces
- Garlic: 3 cloves
- Ground red pepper: to taste
- Black peppercorns: to taste
- Cucumbers: 1 piece
- Ground coriander: to taste
- Spring onion: 1 bunch
4
Let it sit in the fridge for about 5 hours, and it's ready.
