Mackerel "in Korean"

Category: Cold meals and snacks
Korean mackerel

Ingredients

mackerel (raw-frozen) 2 pcs.
bulb onions 4 things.
sunflower oil raff. deodor. 100ml
sesame oil (or sesame) 1 st. l. (1 h. l.)
tomato paste 2st. l.
salt 1 st. l.
sugar 1 st. l.
I have apple cider vinegar 50ml
hot red pepper 0.5h l
can spices for carrots in Korean taste

Cooking method

  • We clean and cut onions into rings.
  • We put half of the onion on the bottom of an enamel or glass container.
  • We defrost the mackerel, cut off the heads and tails, gut, cut out the fins, remove the skin.
  • We cut in portions, across - "steaks", 2-3 cm thick.
  • We put the prepared mackerel on a layer of onions.
  • Korean mackerel
  • Put the remaining onion on top of the mackerel.
  • We set aside the container with fish and onions.
  • Now let's do the marinade-pouring.
  • We mix all the dry ingredients in a small container, if you do not have sesame oil, then add 1 hour to the dry mixture. l. sesame seeds.
  • Pour all the oil (vegetable + sesame) into a saucepan and put tomato paste there.
  • Stirring constantly, at low power, heat the mixture to small boules.
  • As soon as the mixture begins to boil, reduce the power to a minimum and pour out all the dry ingredients.
  • Stir a little more until the salt and sugar dissolve.
  • Turn off and pour in the vinegar, and stir the mixture a little more. Complete homogeneity is not obtained, some oil remains on top of the tomato paste. It's not scary.
  • Pour the hot mixture directly onto the onion, first pour the oil, then pour out the tomato paste. The oil is poured down immediately, and the tomato paste lingers on the onion, carefully spread the spicy tomato paste over the entire surface of the onion with a spoon or spatula. It will seep inside by itself, slowly.
  • Korean mackerel
  • We close the container with a lid or foil, and leave it on the table overnight. Then put it in the refrigerator. In principle, you can eat it already after 4 hours, but I prefer to keep the mackerel in the marinade longer.

The dish is designed for

for 3-4 people

Time for preparing:

30-40min

Cooking program:

handles, knife, stewpan

Note

Sometimes I really want a sharp little fish, I was looking for something original, but not difficult in tyrnet.
Found it. A bit, as usual, I reworked it for myself. I have been making such a fish for two years now, somehow I haven’t reported everything here. But now it's finally ripe, I hope you enjoy it.
The fish prepared in this way goes very well with potatoes! A very tasty, savory snack, swept away instantly. You can put more onions, again, they are eaten very quickly!
Good health to you and your loved ones!

Tumanchik
Buttercup, thank you very much for the recipe! I love mackerel! I will definitely cook)))
Mandraik Ludmila
Irishkina, it’s great that you are interested in she’s so cool, in the sense that it flies away instantly
Marusya
Buttercup, for some reason I just salt mackerel
I liked your recipe, buy a fish - cook it. Thank you
Mandraik Ludmila
Marusya, since I pour it hot, it turns out not completely raw, but not boiled either. It has taken root in our family. But it's a pity to do it every time: it takes longer than it is eaten
Cirre
I will come to visit mackerel in the summer, try
Mandraik Ludmila
Cirre, no question, just remind
Cirre
I am so impudently asking for it (I promised cans, bottles), the main thing is that there is time
Mandraik Ludmila
Quote: Cirre
I'm asking
Don't make us laugh with the redhead, we are always glad to see you, come whenever you want, by the way, in a week I have jam day, can you drive up?
Cirre
If not for the greenhouses, then I would have rushed.

We plan to leave on Wednesday






And I threw the recipe into the bookmarks, except for mackerel there is everything.
Mandraik Ludmila
It's a pity, of course, but see for yourself as best you can, parents on Sunday, after tomorrow, they are installing a new greenhouse ... the time has come, as usual, unexpectedly
Super Tanya
We have a lot of tension with sesame seeds and oil from it! : girl_sad: I understand that you can replace with Korean seasoning ...
Mandraik Ludmila
Super Tanya, yes easily, you can replace it with seasoning for Korean carrots, but how much ... I would first pour 1 hour. l., would try it, and already adjust the taste the next time. I don't buy such a seasoning myself, fortunately, I have an extensive set of spices, I love them and use them all the time
toffee
She tastes so fat huh? Even salivating began to flow. With beer, too.
Mandraik Ludmila
Irina, mackerel is generally a fatty fish, but here it is interesting: not raw, but not "boiled" either, so it seems less fatty than, for example, smoked. And for beer, very good, and with potatoes for vodka the same
kavmins
should be tasty, but alas, I'm afraid to eat raw fish .. (((I'll try to steam it in a double boiler first
Mandraik Ludmila
Marina, do not be afraid, it is poured here with almost boiling oil and vinegar is present, so we kill any muck, if that! I would say the fish is "aldente" here, if you can use this term in relation to fish. And if you steam, then you will most likely have fish under the marinade, this is a completely different dish. But of course it's up to you, see for yourself.
Vasyutka
A very interesting recipe! Bookmarks and Wishlist!
Mandraik Ludmila
Nataliya, to your health!
Umka
Mandraik Ludmila, did !!!
We wait!!! I think / know there will be a BOMB !!!
Mandraik Ludmila
Umka19, well done! Great! Eat to health, the fish flies away in one sitting
Umka
Quote: Mandraik Ludmila
the fish flies away in one sitting
I made 4 pieces at once, why waste time on trifles !!!
Mandraik Ludmila
Quote: Umka19
I made 4 pieces at once, why waste time on trifles !!!
Ludmila, the same is correct, otherwise two fly away with a whistle
Umka
Buttercup, we finished it, we ate everything ...., my husband asked to do more !!! Only onions I came across a vigorous one and for the whole period of pickling and eating remained "oak". I will cook the next portion with white / salad onions.
Lyudochka, but could you next time weigh all your spices (which you use in this recipe) / seasonings / even salt / sugar and pepper in grams ??? I just lacked the balance of taste, and in which direction of what "+ -" to edit I can not understand.
And since you are a real Baker, it means that you have scales in your house ... Be a weasel, do "hang up in scales", so that it becomes easier and more understandable for "blAndinks" like me to strive for perfection !!!
A huge MERSY in advance for everything !!!
Mandraik Ludmila
Quote: Umka19
next time weigh all your spices / seasonings / even salt / sugar and pepper in grams ???
Lyudochka, well, you asked me a problem, I sprinkled everything on the eye. Okay, now I have to weigh it, there are scales and jewelry will do the same. I'll try to do it next week.
Umka
Quote: Mandraik Ludmila
I sprinkled everything on my eye
Buttercup, and I follow the recipe ... and even though I'm not the first to make salads / appetizers "in Korean", it was with fish (I think with meat) that I could not achieve a balance ...
In vegetables, I can understand the FAQ, add flavor to balance, but somehow I don't understand with fish ...
Sorry for the trouble ... but I think that this will help many "novice" housewives in learning "Korean cuisine" !!!
Mandraik Ludmila
Ludmila, I will try, not a question, only tastes are different for everyone. I make it sharper, and I have my own red pepper, fragrant and evil.
Umka
Quote: Mandraik Ludmila
I make it sharper
we also love it hot ... so that everything is baked, baked !!!
Mariii
Ludmila, in general, I love mackerel in almost any form, but I just barely pulled myself away from this one. Thank you very much for the recipe! Everything was perfect for me, both the mackerel itself and the onion. I will definitely prepare the guests for my son's birthday.
Mandraik Ludmila
Marina, I'm glad that I liked it, but I have no time to repeat everything now I am carried away by sous-vid. It should be all the same on the trail. week to repeat.
OlgaGera
Buttercup, and if without tomato paste? I'm not friends with her
Mandraik Ludmila
OlgaGera, it is possible without tomato paste, pour a little more oil and everything else is the same. But the taste will be different, it will be a different Mackerel
OlgaGera
I'll try in two ways
Mandraik Ludmila
OlgaGera, tell me later how it happened
OlgaGera
Buttercup, as I catch a good skumbryashka, so I will. Kick me, do not hesitate))))
Mandraik Ludmila
I haven't done mackerel for a long time, but then the rainy autumn came and again I was drawn to the fat fish. I started eating mackerel in Korean, this time I didn't put cinnamon at all, I used sesame seeds and red pepper from spices and spices, and replaced the vinegar with soy sauce, it turned out very tasty
Fruktoza
Good evening. Can you please tell me if it is possible to replace tomato paste with ketchup? I cook ketchup myself in the summer, but I'm not friends with pasta))
Mandraik Ludmila
Fruktoza, yes you can, just adjust the salt and sugar to your taste. Ketchup is already with them, and tomato paste is fresh.

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