Hake is a fish primarily found in the Atlantic and Pacific Oceans. Very often it is used in the culinary of different countries, attracting a juicy and delicate texture. If you pickle lean hake meat before cooking, the taste will be much better.
Pick your recipe
Regardless of the hake marinade you choose, you must rinse the fish well before cooking. Then dry it using paper towels. Next, hake should be cut into even portions 3-5 cm thick. Now is the time to fill the fish with the marinade prepared in advance.
Onion marinade with spices
Take 3-4 pcs. medium-sized carrots and onions, 1 celery stalk. Vegetables should be washed, peeled, dried. Cut onions into rings. Grate carrots and celery. After that, the vegetables are fried in a pan in a small amount of vegetable (sunflower) oil for 7-10 minutes. Next, 1/2 cup of boiled water, tomato paste and spices (2-3 bay leaves, 1 teaspoon of paprika, 3-4 pcs of cloves, 3-5 peas of allspice, salt, sugar to taste) are added to the resulting mixture. The marinade is brought to a boil under the lid. 3-4 minutes before cooking, sprinkle the mixture with lemon juice (1-2 tablespoons). Now the onion marinade with spices is ready for use.
To pickle a hake, you need a deep container (preferably glass). It is laid out in layers: marinade - fish - marinade. Then the container is placed in the refrigerator for 4-6 hours. After such a marinade, the fish is tender, tasty and aromatic.
The pickled hake can be put out in the oven (for 15-20 minutes) or fried in a pan (3-5 minutes on each side). Also, fish is cooked on an open fire using a grill. Before serving, you can decorate the cooked dish with fresh herbs, vegetables and sprinkle a small amount of lemon juice. Boiled rice or potatoes are very often used as a side dish for fish. A deliciously prepared dish will delight you and your guests.