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.

35 min✻6 servings✻120 kcal
Khe (Korean Marinated Fish)

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

  1. 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.
  2. 2Add vinegar, mix well, cover and refrigerate 20–30 minutes until the fish changes color slightly.
  3. 3Slice onions into thin half-rings. Mince garlic. Grate or julienne carrot. Slice sweet pepper into strips.
  4. 4Heat oil and fry 2/3 of the onion until golden. Remove from heat, wait 30 seconds then add garlic and chili. Cool completely.
  5. 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.