Add large quantities of onions (sliced into half-rings) and carrots (grated in Korean style).
When prepared correctly, the fish meat becomes firm and white as it marinates, contrasting with the crunch of added carrots and onions.
It is frequently cited as a "holiday table" favorite or a standout dish for festive gatherings. Quick Recipe Overview
Heat about 50ml of vegetable oil until very hot and pour it directly over the spices to release their aroma, then mix everything thoroughly.
Use fresh pike fillets (about 1.5kg). Cut the meat into thin diagonal slices (3-5mm).
Toss the fish with salt and 60-100ml of 9% vinegar. Let it sit in the refrigerator for at least 1-2 hours until the meat turns white.
For the best flavor, let the finished dish rest in the refrigerator for another 4-6 hours .
Season with garlic, coriander, red and black pepper, and soy sauce.