Indulge yourself in one of these scrumptious hake recipes
There’s nothing better than a fresh, fresh piece of Hake and my favourite meal out there is most definitely the good old classic Hake and Chips. As I don’t generally eat chips or fried hake I save this indulgence for special occasions only. So for this blog I’m sharing 3 of my favourite Hake recipes – after fish and and chips of course!
Our local Hake has been certified sustainable by the MSC (Marine Stewardship Council) which is good news for our Hake stocks but also means we export most of our fresh Hake so firm fresh Hake is harder to come by than you would think. Luckily we have a decent supply chain and manage to intercept the Hake destined for export
I really enjoy cooking fish in the Airfyer, mostly as it’s super quick but there’s also something great about the intense heat in the small space that seals the fish and locks in the moisture.
This hake with sour cream topping has become a family favourite and is requested weekly. You could also use this topping on portions of fresh salmon or farmed cob – it’s always a crowd pleaser.
I served mine with a simple salad of greens and avo and coleslaw but baked potatoes or chips would also be great additions.
- Hake portions (200g is a good amount per person)
- Salt and pepper
- 250ml (1 cup) sour cream
- Quarter cup grated parmesan
- Seaon hake with salt and pepper
- Mix together the sour cream and parmesan
- Top the fish with the sour cream mixture
- Air fry for 8 to 10 minutes at 180 °c or until cooked (it may take a little longer if the portions are thicker)
Hake with a Miso marinade
This dish in usually made with salmon and is super rich and tasty. I love using hake – it shows just how versatile Hake is, its just as delish and much better value when cooking family style meals. I served mine with seared bok choi but it would also go well with stir fried veg and noodles or a fresh cucumber salad.
- 4 portions hake (150g to 200g each)
- 1Tsp peanut oil
- 125ml cup soy sauce
- 6 tbsp honey
- 2 tbsp grated fresh ginger
- 2 tsp miso paste
- 3 cloves garlic crushed
- Combine all the marinade ingredients
- Coat the hake with the marinade and refrigerate in glass bowl for at least 3 hours or overnight
- Pour off excess marinade and heat in a small pan until reduced by half
- Heat oil in a non stick pan and fry the portions of hake until cooked…about 10 minutes
- Top with the glaze when serving
Hake panfried with caper butter and lemon
If you’ve have watched some of my YouTube video’s you’ll know I simply love the combo of butter, capers and lemon with all fish and seafood – its classic for a reason and my go to. Hake is great when entertaining as it doesn’t overcook as fast as other fish, especially Yellowtail so you could prepare this dish and pop into the oven to warm up when you’re ready to serve.
- Hake portions ( 200g per person is good but you may fined it easier to cook smaller pieces at a time)
- Salt and pepper
- 2 tbsp Butter and oil
- 60g butter (more if you love butter)
- half a small jar capers – drained
- Juice of 1 lemon
- Fresh parsley chopped
- Heat butter and oil in a non stock pan
- Season fish with salt and pepper
- Fry fish in oil – cook for about 5 minutes per side and try only turning the fish once
- Place fish in a serving dish or oven proof dish if you going to warm up later
- Add the butter to the pan and melt
- Add the capers and lemon juice
- Mix together and pour over the fish
- Finish off with loads of fresh chopped parsley – I like flat leaf