For a herring recipe you need:
- sill – 1 kg
- onion – 500g
- vinegar (9%) – 80g
- salt – 1 tbsp. l.
- sugar – 1 tsp l.
- tomato puree – 1 tbsp. l.
- red pepper (ground) – 1 tsp.
- black pepper (ground) – 1 tsp.
- Korean spices (ready-made) – 1/2 tsp
- sunflower oil – 120 ml.
Let’s prepare the onions. It must be peeled, halved and cut into thin half rings.
Mix salt, sugar, vinegar, a teaspoon of each pepper, Korean carrot spice, tomato paste and vegetable oil in a deep bowl. The resulting mixture is heated well and heated over low heat.
Add the onion cut in half rings to the boiling marinade. Mix well and set aside until completely cooled.
While the marinade cools, let’s fish. We cut off the head of each herring, remove the fins, tail, inside, gently remove the skin. Then we cut the fish in half along the ridge and take out the legs.
Cut the herring into portioned pieces. Cut caviar and milk into pieces and marinate with fish.
Now put the fish and the pickled onions in storage in a small saucepan or other container with a lid. Put the onion first. Place a layer of herring on top of the pickled onions and cover again with onions. We continue in this way until all products run out. The top layer must be onions. Then cover the pan with a lid (you can simply insert it with plastic wrap) and put it in the fridge for 12 hours. You can make this evening and leave to marinate overnight.
Place the finished Korean pickled herring on a plate and serve. Have a nice meal!
Hold a slice of bread in your teeth to prevent essential oils of onion juice from irritating your eyes when cutting. A piece of bread absorbs everything in itself, and your eyes will remain in order. And do not forget to wash your hands after handling onions.