Korean-style marinated herring - very tasty, fragrant, with a nice light speck

Kitchen appliances and utensils:

• stove or hob;
• fridge;
• 2 liter pan;
• whisk;
• cutting board;
• paper towel;
• tablespoon;
• knife;
• deep capacity;
• cap;
• 1.5 liter jar with a lid;
• dinner plate.

Ingredients

Step cooking

Marinade

1. In a 2-liter pan, put 75 g of tomato paste, add 1.5 tbsp. l salt, 1 tsp peas of allspice black pepper, 1 tsp. coriander peas, 1.5 tsp. hot red ground pepper, pour 80 ml of vinegar 9% and 100 ml of refined sunflower oil.
   
2. With a whisk, stir all the ingredients.
   
3. We put the pan with the marinade over medium heat and bring to a boil, periodically stirring with a whisk. When our mixture boils, turn off the fire and leave the marinade to cool.
   

Herring fillet preparation

1. We rinse 800 g of herring under cold running water and remove excess moisture with a paper towel. We cut off the head and tail of the fish with a knife, make an incision on the abdomen and carefully pull out all the insides. We wash the carcass of the herring under running water inside, after which we remove moisture from the external and internal sides. With a piece of paper towel, we clean the dark film from the inside of the carcass.
   
2. Inside, along the ridge, draw a finger, separating the fillet from the bone, then in a similar way draw a finger along the ribs.
   
3. With a knife, cut the part of the fillet separated from the ridge, while the second half is put aside.
   
4. Using your finger, gently separate the skin with the remains of the fins and remove the bones from the meat with your fingers. Also remove the remaining ribs in the filet.
   
5. Swipe the filet with your finger, checking for bones. If you feel a bone, take them out with your fingers.
   
6. We take the second half of the fish with the ridge and, prying with a finger, we separate the ridge along with the ribs from the meat. We draw the fingers on the surface of the fillet and remove the remaining bones.
   

Marinating fish

1. We peel 5 onions from the husk and cut them into thin half rings.
   
2. Pour the slightly cooled marinade into a deep container, add onion sliced ​​in half rings and mix thoroughly with a tablespoon.
   
3. Cut herring fillet into slices about 1.5 cm thick.
   
4. We spread 1/3 of the marinade in an even layer in a 2-liter pan, lay the fish on top in one layer, cover it with a layer of another 1/3 of the marinade, again the fish and finish with the remaining marinade.
   
5. Pour 1 liter of water into a liter jar and close it tightly with a lid. On the top layer we put a lid, the diameter of which is slightly less than the diameter of the pan, put a 1.5-liter jar of water on top of the lid and press down a little. We put the pan under the press in the refrigerator for 12 hours.
   
6. After 12 hours, we take out the pan, remove the jar and lid, put the pickled herring on the dinner plate to the side dish and serve.
   

Video recipe

To learn more about what the marinade looks like, the sequence of laying out the layers of fish and marinade, or to clarify how to put the load on the laid out layers, you should watch the video recipe.

Other fish recipes