How to cook frozen herring with carrots and... Herring salad “Only three. Cooking herring with carrots

Fragrant, tasty, tender and spicy Korean-style herring, prepared at home, will delight everyone! Choose the best recipe!

Korean-style herring with onions and tomatoes turns out incredibly aromatic, tender and tasty. In addition to red and black pepper, the dish can be seasoned with ground coriander, paprika, nutmeg or turmeric. Spices will make it more spicy and piquant. Be sure to try making homemade pickled herring using this recipe, it’s very tasty!

fresh frozen herring 1 kg
medium sized carrots 1 pc.
onions 5 medium sized onions
tomato paste 2 tbsp. l.
refined vegetable oil 125 ml
table vinegar 9% 50 ml
red hot pepper 1 tsp.
ground black pepper 1 tsp.
coarse table salt 1 tbsp. l.

For this recipe, the fish must be defrosted first. To do this, I simply take it out of the refrigerator, take it out of the plastic bag and transfer the fish to a large, deep bowl. Then I wait until the herring is completely thawed at room temperature. It is not advisable to fill it with water, defrost it in the microwave, or carry out any other manipulations with the fish.

When the herring is defrosted, we will start cutting it. No matter how much one would like to delay this long process, they still have to do it. So, let's stock up on a knife with a small sharp blade, a cutting board, parchment paper and paper towels and get started. I usually line my cutting board with parchment paper (you can use regular clean sheets) to make it easier to clean later. Then all fish waste can simply be thrown away along with the paper.

Take the herring by the back and make a longitudinal cut along the belly. Try to make the cut exactly in the middle. There will be either caviar or milk inside. They can be eaten or simply thrown away. Everything else inside the herring is inedible, so carefully remove all the insides and carefully scrape the belly with a knife to remove the mucus.
Now let’s cut off the fish’s head by placing the knife blade all the way under the fin. Next, cut off the tail. We thoroughly rinse the fish carcass under running water, outside and inside, to completely remove the black film and bitterness.
Place the herring on a board covered with paper and make a cut along the back from head to tail. Cut out the fin by going around it with a knife on both sides. In the same way we cut out the second fin, which is located near the tail.
Now carefully remove the skin from the fish. To do this, pick it up near the head of the herring and remove it completely, moving towards the tail. This is quite easy to do, the main thing is not to rush and not make sudden movements.
Now it remains to separate the fillet from the ridge, starting from the head. First, separate one half of the fillet, then the other. Some of the bones will be removed along with the ridge. We will get the rest by hand. Cut the finished fillet into oblong pieces 2 centimeters wide and place in a deep bowl or bowl.

Pour vegetable oil into a frying pan or small saucepan. For this recipe we will use unscented clarified butter. Add tomato paste and mix. The mixture will not become homogeneous, but we don’t need that. Place it over medium heat, bring to a boil and cook, stirring constantly, for several minutes. Remove the marinade from the heat and cool to room temperature.

Let's wash and peel the carrots. We grate it on a special Korean carrot grater, as required by the recipe. If you don’t have such a grater, you can cut the carrots into thin strips or chop them on a regular coarse grater.

Place the carrots in a bowl with herring.

Peel 5 onions. For this recipe I used medium sized onions. Cut it in half and cut it into half rings of medium thickness. Do not cut the onion into too thick slices, otherwise it will not marinate and will remain bitter.

Place the chopped onion in a bowl with other ingredients.

Now pour 50 ml of vinegar into the resulting mixture, as indicated in the recipe. It's best not to use apple cider vinegar or wine vinegar. This will give the finished dish a characteristic taste. Regular table vinegar will be just right. Add salt and two types of peppers. If you are not a fan of too spicy food, you can reduce the amount of pepper.

Mix all the ingredients until they are combined and saturated with spices.

According to the recipe, pour the cooled marinade into a bowl with fish and vegetables.

Mix everything carefully.

Now put the fish into a tightly sealed container (preferably not made of plastic) and put it in the refrigerator. After 12-18 hours, the Korean herring will be completely marinated and ready.

The finished dish can be served with a side dish, such as hot potatoes or rice. You can also use it as a snack by placing it on small pieces of fresh bread.

Recipe 2: Korean herring at home

Korean herring according to this recipe turned out excellent, with a very interesting taste. Even sweetish, which is surprising. After all, sugar is not added to the marinade at all.

We use fresh frozen herring. I’ll pay special attention to the onion. I recommend using it a lot. As for me, the onion turns out a hundred times tastier than the fish itself. As for spices, you can add any favorite fish spices.

Herring 2 pcs.
Onions 3-4 pcs.
Vegetable oil 1 cup
Tomato sauce 2 tbsp. spoon
Vinegar 50-70 ml
Spices 1-2 tbsp. spoon
Salt 1 tbsp. spoon

Let's start with herring. This is the most responsible and time-consuming step. First, clean the fish from the entrails and cut off the head. We do not remove the skin. Then we cut along the ridge and prepare the fillet. It is important that there are no bones (especially large ones).

Cut the herring fillet into pieces. And also at this stage you should peel the onions and cut them into thick half rings or rings (as you like).

Now let's make the marinade. Add the specified amount of tomato sauce (or paste) to the vegetable oil. Mix and put on fire. Bring to a boil and remove. Pour vinegar here and leave to cool for a short time - 5-7 minutes.

Add fish spices, a mixture of peppers, salt and mix. Cover the marinade with a lid and leave to rest for 7-10 minutes.

Place the herring and onion in layers in a food container or glass jar. If you marinate milk (or herring caviar), then place it on top at the very end.

Pour in the marinade and close with a lid. Now you need to shake everything thoroughly. Well, all that remains is to put it under pressure and put it in the refrigerator. After 2 hours, Korean-style herring can already be served. But it will taste better after 12-15 hours. Ready! Let's try!

Recipe 3, step by step: Korean salted herring

1 kilogram of fresh frozen herring;
2 teaspoons salt;
1 teaspoon ground coriander;
½ teaspoon ground red pepper;
½ teaspoon ground black pepper;
1 dessert spoon of tomato paste;
3 tablespoons vinegar;
½ cup odorless sunflower oil;
3 – 4 onions.

Thaw the herring, gut it, cut it into fillets, rinse well

Cut the herring into pieces two centimeters wide.

Peel the onion and cut into rings.

Mix salt, ground coriander and two types of pepper in a bowl, sprinkle the resulting mixture over the chopped herring and mix it well so that the spices are evenly distributed over the fish.

Let the herring and spices sit for ten to fifteen minutes.

After this, add chopped onion and vinegar to the fish and mix again. Pour sunflower oil into an enamel bowl, dilute the tomato paste in it and warm the resulting mixture well, but do not bring it to a boil. Pour the hot mixture of oil and tomato paste over the herring and stir again.

Place the herring in a glass jar, pour in the remaining marinade, cover with a lid and refrigerate for at least twelve hours, longer if possible.

The longer the herring prepared according to the recipe is infused, the tastier the fish will be.

Recipe 4: Korean herring in tomato sauce

I offer a very simple and incredibly tasty recipe for pickling herring in tomato sauce! Herring marinated in tomato sauce is a quick-cooking appetizer. The combination of tomato paste, onion and fish creates a pleasant, rich, bright and piquant taste.

Fresh herring, fillet – 1 kg
Onions – 3 pcs.
Tomato paste – 1 tbsp. l.
Vinegar 9% – 100 g
Sunflower oil – 0.5 cups
Salt – 1 tbsp. l.
Ground red pepper – 1 tsp.
Ground black pepper – 1 tsp.

Prepare products for marinating herring. First clean fresh herring and separate the fillets from the bones.

How to cook homemade pickled herring in tomato sauce:

Cut the prepared herring fillet into pieces.

Cut the onion into half rings.

Pour vinegar into a frying pan, heat it up, add oil and tomato paste, mix thoroughly.

Add salt, red pepper, black pepper, onion and prepared cooled tomato marinade to the chopped herring. Mix thoroughly, cover the container with a lid and place the herring with onions and tomato sauce in the refrigerator for 3 hours.

After 3 hours, homemade herring marinated in tomato sauce is ready. Bon appetit!

Recipe 5: Korean herring fillet (step by step with photo)

herring: 2 pieces (frozen or fresh)
bow: 4pcs
ground black pepper: 0.5 tsp.
ground red pepper: 0.5 tsp.
salt: 1 tbsp.
tomato sauce: 1 tbsp.
vinegar: 50-60ml
vegetable oil: 125ml (refined)

Divide the herring into fillets, pulling out the bones (do not remove the skin).

Cut the resulting fillet into pieces and place in a bowl.

Add salt, black and red pepper, and tomato sauce.

Add vinegar and mix well.

Peel the onion and cut into half rings.

Pour the onion into the herring, add vegetable oil and stir.

Cover the bowl (I cover it with cling film) and leave in a cool place for several hours (preferably overnight).

While the herring is standing, it needs to be stirred several times.

Recipe 6: Khe herring with carrots in Korean

If you haven’t tried heh made from raw fish and vegetables, but decided to give it a try, then this cooking method will suit you. I cook it for every holiday. This is the ultimate alcoholic snack and everyone loves it. Some Koreans add eggplant, cabbage, and zucchini, but I offer a simple recipe with simple ingredients.

For this salad, it is better to take chilled fish rather than frozen, then it will be much tastier

Large herring – 2 pcs.
Carrots – 2 pcs.
Onion – 3 pcs.
Garlic – 4 cloves.
Soy sauce – 4 tbsp.
sesame – 1 tbsp.
Water – 230 gr.
Vinegar 70% – 1 teaspoon.
Red hot pepper – 1 teaspoon.
Sugar – 1 tbsp. spoon.
Black pepper - a whisper.
Coriander – 0.5 teaspoon.
Vegetable oil for frying – 6 – 8 tbsp. spoons.
Sesame oil – 0.5 teaspoon.

We clean the fresh herring, remove the bones, fillet the fish and cut it into small pieces. Add water and fill our fish, 1 cm higher than it. Pour vinegar in there, stir and leave for 20 - 25 minutes.

As soon as a white coating appears on the water, it means the protein has coagulated and the herring has been pickled. If you are not sure whether the herring is ready, you can hold it for another 5 minutes, nothing bad will happen

While our fish is marinating, we do the following. Cut the onion into half rings, grate the carrots on a Korean grater

Now fry the onions and carrots. To do this, pour oil into a frying pan and add red hot pepper flakes, fry it a little and add onion, fry it until it becomes soft.

When the onions are fried, add the carrots, mix with butter so that the carrots become softer and after a minute remove from the heat.

When the herring has marinated, drain the water through a colander and place it in a bowl.

Add cooled carrots with onions, garlic squeezed through a press, add sugar, soy sauce, sesame seeds, sesame oil, black pepper, coriander, now mix everything well and taste it. Since we do not add salt, it may not be enough, so you can add sauce or seasonings.

Let it sit for 1 hour and you can eat.

Recipe 7: Tender Korean herring with spices

Korean herring heh at home turns out to be so tasty that you eat it with great pleasure. For all lovers of marinated homemade fish, I present below my recipe with step-by-step photos.

400 grams fresh frozen herring,
1 onion,
1 small carrot,
1 tsp. l. ground coriander,
½ tsp. l. ground red pepper,
½ tsp. l. salt,
½ tsp. l. granulated sugar,
40 grams of vegetable oil,
3 tables. l. 9% vinegar.

We prepare the vegetables: chop the onion into thin half-rings, then grate the carrots on a Korean grater. Carrots and onions will go well with herring, and they will marinate together with it, and you can eat the herring along with vegetables. You will get both vegetables and herring with a Korean taste.

Thaw the herring halfway to make it easier to peel. We cut off the head, remove the skin, take out the insides and take out the backbone. What remains is the fillet, which we cut into medium pieces to make it convenient to eat. Add pieces of herring fillet to the vegetables.

Add all the spices: granulated sugar, salt, coriander and red pepper.

Stir a couple of times so that the spices permeate all the products.

Pour in vinegar and vegetable oil, mix again and put in the refrigerator for at least 12 hours. You can marinate this herring for a day in the refrigerator, it will be even tastier.

We serve the finished herring in Korean style to the table and treat everyone.

Recipe 8: Korean herring with garlic and carrots

The dish can be served with stewed vegetables, rice, or as a sandwich. In addition, He is an excellent snack when drinking strong alcoholic drinks.

Let's get started with the homemade recipe for this delicious dish.

If you decide to cook raw fish according to the Korean recipe at home, then you should know the basic principles of the traditional version. The dish turns out tasty, spicy and inexpensive.

700 g herring.
3 medium sized carrots.
1 large onion.
6 cloves of garlic.
35 ml soy sauce.
130 ml table vinegar.
35 ml sunflower oil.
1 tbsp granulated sugar.
1 tbsp salt.
1 tbsp sesame seeds.
1 tsp cilantro.
A pinch of ground red pepper.

To prepare a snack, you need to choose only high-quality and fresh fish. The smell of herring is quickly absorbed, so it is recommended to wrap the cutting board in a plastic bag and lay a sheet of paper on it.

Wash the fish with cold water, dry it and carefully make an incision along the ridge.

After this, the skin is removed, the tail and head are removed.

Divide the herring into two parts, remove all internal organs, and remove the black film. Remove the spine; if small bones remain, you can get rid of them with ordinary tweezers.

Cut the processed fillet into desired pieces, about 1.5 cm thick. Place in a deep bowl.

Pour the required amount of vinegar over the fish pieces and mix well.

Cover the herring with a flat plate and place a weight on it; for this you can use a filled plastic bottle. Leave for about half an hour.

While the fish is marinating, we will prepare the vegetables. Peel the onions, then cut them into rings, which are divided into two parts.

Wash the carrots with cold water, peel off the top layer and grate, preferably using a Korean grater. Or you can use a vegetable slicer.

After 30 minutes, you need to drain some of the liquid, since about half of it will still be useful to us for further preparation.

Add quartered onion rings to the bowl with the fish. Mix the ingredients thoroughly.

Pass the garlic cloves through a special press and place on a plate with the rest of the food.

After this, add the required amount of table salt. It is better to use rock salt as it contains more beneficial minerals.

Granulated sugar should also be sent with the products.

Add vegetable oil, soy sauce and a small amount of red pepper. Grind the coriander grains in a mortar. You can also use ground coriander, a Korean seasoning. It all depends on preference. Add spices to the bowl with fish.

Add chopped carrots and roasted sesame seeds to the ingredients if desired. Mix all products thoroughly.

Cover the plate with food and leave it for 12 hours; if time permits, you can leave it for one day.

The dish is ready, now you can taste the herring. If you did everything correctly, it will definitely turn out very tasty.

Recipe 9: Korean-style marinated herring with carrots

I suggest you try it very tasty herring in Korean. Spicy, slightly spicy, with onions and carrots - an excellent appetizer for both a festive and everyday table. Try it, you will like it!

lightly salted herring - 500 g;
carrots - 1 pc.;
onion - 1 pc.

For the marinade:

vinegar 9% - 1.5 tsp;
salt - 0.5 tsp;
sugar - 1.5 tsp;
soy sauce - 20 ml;
vegetable oil - 20 g;
ground red pepper - ¼ tsp;
ground black pepper - ¼ tsp;
nutmeg, ginger, basil, coriander (dried) - a pinch;
sesame - a pinch (optional);
boiled water (chilled) - 75 ml.

Recipe 10: Fresh frozen Korean herring with pepper

Spicy, freshness and sourness completely transform this modest fish, which, in the company of hot red pepper, crispy onions and tomatoes, becomes an excellent appetizer, very original and bright. Let me make a reservation right away - I love everything spicy and the amount of pepper in the recipe, in my opinion, is still quite moderate. Therefore, it is better if you focus on your taste and adjust the spiciness of the dish yourself.

2 large herrings (fresh frozen),
1 medium onion,
4 tbsp. l. sunflower oil,
2 tbsp. l. tomato paste,
60 ml vinegar (9%),
1 tsp. ground red pepper,
1 tsp. ground black pepper,
0.5 tsp. Sahara,
0.5 tsp. salt.

Thaw the herring, remove the head, tail and entrails, and wash well. Remove the skin and separate the fillet from the bones.

Cut the herring fillet into pieces.

Peel the onion and cut into half rings.

Combine the oil with tomato paste in a fireproof container.

Warm up over medium heat for two to three minutes.

Add salt, sugar and ground pepper.

Add vinegar.

Friends, there are many admirers of lightly salted herring. They like to eat it only with potatoes, but they also prepare it on its basis. So today I want to offer you a recipe for such a delicious snack - herring with carrots and onions.

We have already prepared a similar appetizer for you - but in this case, carrots are also added. You will need to wait overnight for the herring pickled with vegetables to take on all the spices and acquire a new taste and aroma.

The dish is prepared very quickly - no more than half an hour. Information for those who are watching their weight - the calorie content of one serving is only 110 kcal. And these ingredients make 2-3 servings.

If you haven’t tried this combination of this salted fish with vegetables yet, I recommend you try it – the taste will please and delight you.

Let's look at how to cook herring with carrots and onions...

Ingredients

Herring – 1 kg
Vinegar (6%) – 100 ml
Sunflower oil - 0.5 cups (125 ml)
Carrots - 1 pc.
Onions - 1 pc.
Granulated sugar - 2 tbsp. l.
Salt - 2 tbsp. l.
Ketchup - 2 tbsp. l.
Allspice - 6 peas

Cooking herring with carrots

If you bought a fish with its head, then you need to cut it up.
Peel the herring and cut into pieces about 3 cm wide.
Wash the carrots, peel them and grate them on a coarse grater (you can use a special grater for Korean carrots).
Remove the skins from the onion and chop it into thin half rings.
Place the herring and vegetables in a large bowl and add pepper, sugar, salt, sunflower oil, vinegar and ketchup. Mix all the products and leave them in the refrigerator overnight.

The tasty and aromatic herring with carrots and onions is ready, serve it with boiled or fried potatoes.

Bon appetit!

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Salting herring pieces with onions and carrots- one of the ways to prepare delicious lightly salted herring at home. Many people love salted herring and most often buy it in stores, although you can also pickle it at home. Fish cooked at home will be even tastier. There are a lot of recipes for pickling herring at home. For example, you can salt a whole herring carcass or cut it into pieces.

To pickle herring, a marinade made from sugar, salt, spices and water is most often used, but you can also pickle herring using the dry method by rolling it in salt. This method of salting herring at home is used somewhat less frequently; it is more often used for salting red fish - salmon, pink salmon, salmon.

Today I want to show you a simple and quick way to pickle pieces of herring with the addition of onions and carrots. Thanks to onions and vinegar, marinating herring is significantly reduced compared to marinating it in a regular salted marinade.

Add bay leaf. Black peppercorns. Place vegetables on top of the fish.

Pour the resulting marinade over the herring.

Close the jar tightly with a lid.

The marinade should completely cover the fish and vegetables.

Salting herring pieces with onions and carrots. Photo

Calories: Not specified
Cooking time: Not specified

How to prepare herring salad “Only three”

The recipe is for 3 servings

Ingredients:
- herring (lightly salted) - 200 g,
- onion - 3 pcs.,
- carrot root - 3 pcs.,
- vegetable oil - 3 tbsp,
- salt,
- spices.

Step-by-step recipe with photos:

Cut the peeled onion into long strips. To do this, first cut the onion in half and then slice it thinly along the grain.

Grind the peeled carrots on a grater or chop them with a knife.

Pour oil into a heated frying pan and add vegetables. Saute them over low heat for 5-7 minutes until they become soft.

I fry them separately.

Next, let's deal with herring. If we have a whole carcass, then first we cut off the fins, tail and head. Then we remove the skin from the carcass - pry it off in one place and simply pull it off like a stocking. And then we rip open the belly and take out the insides, using a knife to clean the belly from the films. Then we fillet the carcass, selecting the backbone and bones. Be sure to use tweezers to select small bones from the fillet, because the presence of fish bones in the finished dish is simply unacceptable.

Now cut the fillet into neat pieces.

And mix with hot sautéed vegetables.
We transfer the salad with herring, onions and carrots into a container, close the lid and put it in the refrigerator for soaking for a couple of hours.

Bon appetit!
Starinskaya Lesya
I also suggest cooking

Calories: Not specified
Cooking time: Not indicated

Excellent table snack! On the New Year's and any other holiday table it will seriously compete with the traditional "".

Salted herring fillet, cut into pieces, is soaked in carrot and onion dressing. And it is served on the table with it. This simple and unpretentious appetizer of herring with carrots and onions looks very bright and festive! And it literally costs “three kopecks.”

The appetizer has a mild homemade taste, but if desired, it can be easily made vigorous and spicy. Just add red or other pepper, spices or vinegar. Or you can do it all at once.

You can buy herring fillets ready-made, already cut and salted. Or buy fresh frozen herring, salt it and after a couple of days separate the fillet from it. This option is cheaper, but more labor intensive.

- 250 gr. salted herring fillet,
- 1 large carrot,
- 1 onion head,
- 3 tablespoons of refined oil,
- ground black pepper on the tip of a knife,
- table salt to taste.

Recipe with photos step by step:

For a snack we need large, juicy fresh carrots. Wash it thoroughly in cold water under the tap. Peel with a knife or a special vegetable peeler. Take a grater and grate the carrots on it. If you want to add an unusual and festive look to your appetizer, use a grater. Then the pieces turn out smooth and interesting in shape. You can also carefully cut the carrots into small pieces with a knife, but in this case you will have to put in a lot of diligence.

We also peel the onion and rinse it in cold water. We chop it into half rings. To cut onions, it is most convenient to take a wide chef’s knife, naturally, as sharp as possible. In this case, cutting will go very quickly and without tears. If your eyes are prone to watery eyes when working with onions, you can use a simple “grandmother’s method” - place a glass of cold water next to it to wet the knife in it while slicing. The water will flow from the knife onto the onion and wash away the onion juice that causes tears to flow.

Place a frying pan on the stove and pour about three tablespoons of refined vegetable oil into it. Place chopped vegetables in oil. Fry over medium heat, stirring constantly with a spatula. Turn off the fire.

Take salted fish fillet and cut into small pieces.

Transfer the pieces of herring directly into the frying pan with the vegetables.

Stir everything with a spatula. As a result, the fish pieces should be evenly distributed with the onions and carrots.

Cover the pan with a lid. And leave at room temperature for about five hours.

Bon appetit.

Starinskaya Lesya