Hearty and simple salad. Any fish can be used. And if you don't have time to pickle it, buy it ready-made in the store. I definitely take off the skin and remove the bones. It's a matter of technique here, but it's more convenient for me to work with small pieces.
Ingredients
- Fish (frozen horse mackerel) – 300 g
- Korean carrots - 300 g
- Bell pepper - 1 piece
- Apple cider vinegar - 100 ml
- Soy sauce - 2 art.l.
- Vegetable oil - 3 tbsp.l.
- Bay leaf - 2 pieces
- Ground black pepper - to taste
- Sugar - 1 tsp.
- Salt - to taste
Step-by-step cooking recipe
Wash the thawed fish, gut it, cut it into small pieces and peel it from the skin.
Pour in the vinegar, cover with a lid and leave to marinate for 1.5 hours.
Add salt, sugar, bay leaf, vegetable oil and mix. Leave to marinate for another 1.5 hours.
Peel the bell pepper and cut into small pieces.
Mix the finished fish with Korean carrots and bell pepper.
Add soy sauce, salt, ground pepper and mix. Infuse the salad in the refrigerator for 3 hours.
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