ПАНЧАНИ. Ферментированная рыба по - Корейски.

Proide than use Pancani,please read that nebylo errors. 1. Fish must be fresh ! 2. PEPPER ! 99% of the taste depends on the pepper.Pepper should be real.In salads, we add pepper to taste.In small quantities.It feels sharp.But when the amount of pepper, as in panchani, any pepper reveals all its pros and cons.If the pepper is old, the panchani will have a musty taste.If the pepper is colored, with additional additives(the manufacturer for weight, adds something unknown) the taste will deteriorate.The same goes for paprika.Use proven manufacturers ! 3.Coriander seeds, grind yourself.In a mortar, coffee grinder, etc. Then the taste will be rich. Fish can be use any. Zander.Bream.Silver carp .Pike. Take the time to ferment the fish! Once the panchani is cooked, try it anyway.If the taste is not rich,add the garlic and coriander. Store in refrigerator or cellar.Shelf life, months, as the fish is fermented.But believe me, you will eat everything in a week. You can make Margilansai radish or Daikon. It seems to be all) RECIPE: Pike perch-1.5 kg. Garlic-200 gr. Chili pepper-70 gr. Salt-120 gr. Radish-1.5 kg ( can be more, on desire) Coriander not fried-30 gr. Paprika-50 gr. Salt-pinch. All Bon appetitе !