Separate the silver carp meat from bones and skin, carefully check that there are no bones left even of the smallest. Cut the fillet into strips.
Cut the onions in half rings, add to the fish, and pour the vinegar, salt, pepper, mix and leave to marinate for 1 hour.
Grate the carrots on a Korean carrot grater, put in a pan, add chopped garlic, coriander and vegetable oil. Sauté everything for 1 minute.
Allow the carrots to cool slightly and shift with the vegetable oil to the fish. Add bay leaf and ground pepper or peas. Stir and leave for several hours, but preferably at night.
Serve ready hehe as a snack to any side dish or as a dish on your own.
He from silver carp is spicy, has a rich, sweet and sour taste, it is juicy, aromatic and tasty. Cooking is very simple, the pickle will take most of the time, such a dish is perfect on the festive table as a snack. You can adjust the spices and the amount of salt to your liking. Serve he chilled, the longer it is pickled, the tastier it will become, but still do not hold for too long, find a middle ground for yourself.