Korea · Appetizers and Sandwiches
Khe (Korean Marinated Fish)
A Korean-style marinated salmon salad where fish is cured in vinegar then tossed with vegetables, garlic, chili and soy sauce.
Ingredients
- salmon fillet, previously frozen at −20 °C for at least 24 hours or sold as safe to eat raw1 kg
- salt1 tsp
- 9% vinegar2-3 tbsp
- onions3
- garlic cloves5-6
- hot red chili pepper1-2 tbsp
- ground black pepper1 tsp
- ground coriander2 tsp
- sugar2 tsp
- soy sauce3 tbsp
- vegetable oil5 tbsp
- carrot200 g
- sweet pepper1
- fresh cilantro1 bunch
Method
- 1Rinse and dry the fillet, remove skin and bones. Slice across the grain into thin strips, no thicker than 3 mm, so the vinegar cures them evenly. Place in a glass or enamel container, sprinkle with salt, mix and leave for 10–15 minutes.
- 2Add vinegar, mix well, cover and refrigerate 20–30 minutes until the fish changes color slightly.
- 3Slice onions into thin half-rings. Mince garlic. Grate or julienne carrot. Slice sweet pepper into strips.
- 4Heat oil and fry 2/3 of the onion until golden. Remove from heat, wait 30 seconds then add garlic and chili. Cool completely.
- 5Drain liquid from fish. Add raw onion, carrot, sweet pepper, spices, sugar, soy sauce, cilantro and cooled oil dressing. Mix gently. Cover and refrigerate for at least 4 hours before serving.