Hake is a fish predominantly found in the Atlantic and Pacific Oceans. It is very often used in cooking in different countries, attracting a juicy and delicate texture. If the lean hake meat is marinated before cooking, the taste will be much better.
Regardless of the hake marinade you choose, the fish must be rinsed well before cooking. Then pat it dry using paper towels. Next, the hake should be cut into even portioned pieces 3-5 cm thick. Now is the time to pour the marinade over the fish.
Onion marinade with spices
Take 3-4 pcs. medium-sized carrots and onions, 1 celery stalk. Vegetables should be washed, peeled, dried. Cut the onions into rings. Grate carrots and celery on a coarse grater. After that, vegetables are sautéed in a frying 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 pieces of cloves, 3-5 allspice peas, 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). The spiced onion marinade is now ready to use.
To marinate 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.
Pickled hake can be stewed 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 grate. Before serving, you can decorate the prepared dish with fresh herbs, vegetables and sprinkle with a small amount of lemon juice. Boiled rice or potatoes are often used as a side dish for fish. A deliciously prepared dish will delight you and your guests.
