Calories: Not specified
Cooking time: Not indicated

Hake is a type of fish of the cod family. The meat does not contain fats and bones. Marinated hake is a light and satisfying dish. Ideal for people who follow a healthy therapeutic diet. A step-by-step classic recipe will share important secrets in making hake stew. Also, be sure to try this no less tasty dish -.



Products:

- hake fish carcass - 1 pc.,
- wheat flour - 3 tablespoons,
- carrots - 1 pc.,
- onion -1 pc.,
- tomato paste - 3 tablespoons,
- table salt - 1 tsp

Necessary information:

Cooking time is approximately 40 minutes.

How to cook with a photo step by step

1. The first step is to clean the hake fish carcass, rinse under water, cut into pieces and dry on a paper towel from the liquid.




2. Roll each piece of hake evenly in wheat flour mixed with table salt.
Tip: To enhance the taste, it is recommended to add spices to taste.




3. At the next stage, take a frying pan and heat up the sunflower oil, lay out the fish pieces. Fry on both sides at the maximum level of fire until a golden crust appears. After that, carefully remove and set aside on a separate plate.






4. Peel the onion from the husk, cut the onion into cubes and fry until soft.
Tip: To prevent the onion from burning, you need to periodically stir it with a wooden spatula.




5. Then peel the carrot and grate it on a grater with large teeth. Put the grated carrots to the onion. And again we will fry until soft.
Tip: The readiness of the vegetable mixture is indicated by the appearance of a delicate golden color.




6. Add tomato paste to grated vegetables, mix until smooth. We spread the hake fish pieces in the vegetable mixture.
Tip: Tomato sauce is diluted in water, salted and seasoned to taste (black peppercorns and bay leaf). Pour the resulting mixture into the skillet.






7. Lightly simmer the fish on one and the other side for 20 minutes at a minimum fire level. I think you will like another very tasty dish -.




8. Ready stewed hake gravy can be served to guests at the festive table. The dish goes well with mashed potatoes, spaghetti, boiled rice with vegetable stew, various salads.

Enjoy your meal!

Fish dishes must be included in the diet of each person, at least 1-2 times a week. Marinated hake in tomato sauce is a delicious dish that can be prepared not only for every day, but also for the festive table. Fish prepared according to this recipe can be stored in the refrigerator for several days. It is eaten both cold and hot along with various side dishes or as an independent dish. So, after spending about an hour of time, you can enjoy a delicious dish for several days. Stewed hake goes well with mashed potatoes, any porridge, fresh vegetables and aromatic herbs.

The classic hake recipe includes tomato paste or sauce, as well as various herbs. These ingredients can be varied according to your own taste and change their quantity. For example, you can add a little sour cream or mayonnaise to tomato paste and then the fish will get a pleasant creamy aftertaste.

Ingredients

• Hake - 400 g;
• Carrots - 170 g;
• Onion - 160 g;
• Tomato paste - 3 tablespoons;
• Wheat flour - 4 tablespoons;
• Sunflower oil for frying;
• Salt - 0.5 tsp;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Water - 250 ml.

Cooking

If you live in a place where it is not a problem to buy any kind of fish, use fresh fish. Otherwise, a freshly frozen product is suitable for stewing, as in this recipe. Remove the hake from the freezer in advance and leave it in the refrigerator until completely defrosted. It is better to do this step at night. Take special scissors (kitchen for fish) and cut off the fins and tail. Cut the carcass into portions about 1.5-2 cm wide. Rinse well and remove the black film inside. Pat dry with paper towel. Salt a little. If your fish is fresh, clean it from the insides.

Dip prepared fish pieces in flour. Thus, a crispy crust forms on its surface during frying, and inside the fish remains juicy and soft.

Heat the vegetable oil in a frying pan so that the fish is well fried on all sides. After frying, put the hake on a plate or take another pan.

Peel a large onion. Cut into half rings. Heat up the oil in a frying pan. Add the onion and sauté for 3-5 minutes over medium heat. The onion should be slightly golden. It is important not to overcook it, otherwise, when the vegetable is added to the hake and further stewed, it may lose both taste and structure.

Rinse the carrots, remove the peel, grate on a coarse grater. Add to onion and mix well. Reduce heat and simmer covered for 10-15 minutes.

Put the fried hake back into the pan. Pour a little oil on the bottom.

Top with fried carrots and onions.

Dilute the tomato paste with hot boiled water and pour into the pan with the fish pieces. Salt, pepper, add bay leaf. Cover and simmer over low heat for 20-25 minutes.

Hake marinated with onions and carrots is ready. Let it brew for 5-10 minutes under a closed lid and you can immediately serve it with a homemade lunch or dinner. Enjoy your meal!

Advice: To give the fish a special taste, you can add a little spice to it. It can be bay leaf, coriander or cloves. To make hake a more oriental dish, curry, garlic and a little soy sauce are added to it.

step by step recipe with photo

There are a lot of options on how to cook fish deliciously! Marinating followed by frying can rightly be considered one of the simplest and most delicious, during which the fish is saturated with the fullness of the aromas of spices and herbs that are part of the marinade, and most importantly, it turns out to be unusually juicy.

This fish recipe under the marinade is applicable for cooking primarily hake, pollock and other varieties of white fish, which can turn out to be dryish during normal frying. The soy sauce-based marinade gives the fish an interesting flavor profile, as well as a beautiful caramel color.

Ingredients

• hake - 400 g
• soy sauce - 2 tbsp. l.
• boiled water - 2 tbsp. l.
• garlic - 2 teeth
• paprika - 0.5 tsp
• ground dried ginger - 0.5 tsp.
• balsamic vinegar - 0.5 tsp.
• vegetable oil for frying

Cooking

1. To prepare the marinade in a deep bowl, combine soy sauce, cold boiled water, ground ginger and paprika, add a little balsamic bite and garlic, passed through a press. Mix everything thoroughly until smooth. Salt does not need to be added, as a sufficient amount is contained in soy sauce.

2. Defrost the fish at room temperature, remove the fins and entrails, and rinse. We fillet the carcass prepared in this way - it is most convenient to first make a small longitudinal incision in the tail area, dividing the fish into 2 equal parts.

3. Using a sharp knife, carefully cut the meat in the ridge area, thus completely releasing it. You do not need to remove the skin - this way the fish will retain its shape much better during frying.

4. Cut the fillet into large portions and place in the marinade. Marinate for 30 minutes.

5. From time to time we mix the fish in the marinade so that it is better saturated with it.

Calories: Not specified
Cooking time: Not indicated

For some, hake fish may seem rustic, but the main thing here is to cook it correctly. You can make delicious or excellent. But today I bring to your attention one recipe that was shared with me by a godfather, who at one time worked as a cook for several years. It was he who gave me the idea to cook hake fish under the marinade. As it turned out, this is a classic hake recipe. White and noble fish meat combined with a delicious marinade turns this dish into a real masterpiece. I advise everyone to cook hake in this way and put the recipe in your piggy bank.




- 300 grams of freshly frozen milk hake,
- 100 grams of onions,
- 150 grams of carrots,
- 2 tables. l. tomato paste,
- salt, pepper to your taste,
- 1-2 pcs. bay leaves,
- vegetable oil for frying
- 100 grams of water.

Recipe with photo step by step:

I clean hake carcasses, they have small scales, which are very easy to clean, I wash the fish. Then I remove the films that are from the abdomen. There are few insides in milk hake, but still there is a little bit. I prefer to buy milk hake, which has more tender meat than larger ones. I cut the prepared fish into pieces of medium thickness.




Pieces of fish a little salt, sprinkle with ground black pepper. I don’t put a lot of spices, so the marinade will fill in all the missing tastes.




I dip each piece of hake in flour and roll it on all sides.




I pour a little vegetable oil into a frying pan and fry the fish until golden brown. The hake is fried quickly, 2-3 minutes on each side.






I prepare vegetables for the marinade: I grate the carrots with a grater, and chop the onion into cubes by hand.




I remove the pieces of fish from the pan, and in the same pan I start frying vegetables. Since there was fish in flour, the marinade will become slightly thick.




To the fried golden vegetables, I pour a little water and put the tomato paste. I mix everything and simmer for about 7 minutes. The marinade is ready.




I pour the fish with hot marinade, put a bay leaf for flavor. I leave the fish to marinate for at least 30 minutes. But if you are not in a hurry, then let the hake marinate for 4-5 hours, cool down and you can serve it chilled to the table as a delicious snack.






I serve the finished hake under the marinade to the table.




Bon Appetite!
If you didn’t find a hake on sale, don’t be discouraged. You can also cook

With proper preparation, a modest hake will turn into a delicious dish worthy of a festive table. This fish is no less useful than other representatives of the cod family, while it is inexpensive. There are many recipes that allow you to make a delicious snack out of it, hot or cold. One of the most popular options is marinated hake. It does not require rare and expensive products, the task is feasible even for an inexperienced chef.

Cooking features

Hake is not an oily fish and is very sensitive to how it is stored. If the rules are violated, frequent defrosting and re-freezing, its structure changes, it becomes dry and tasteless. Even the most skilled cook will not be able to make a tasty and juicy dish out of it. Before you start studying the recipes for cooking hake under the marinade, you should learn how to choose it correctly and prepare it for heat treatment.

• It is better to purchase hake carcasses chilled using the shock freezing method, rather than fillets. In this case, the risk of buying a low-quality product is much lower.
• Pay attention to the date of packaging of the product and its expiration date. The fresher the fish, the tastier the dish will come out of it.
• Examine the hake bag. If it contains water, snow, pieces of ice, then it is better to refuse the purchase. These are signs that the product has been refrozen, its structure is broken.
• The hake fillet may have a yellowish tint, but if it is too pronounced, and there are spots on the surface of the fish, this may indicate that the product is not fresh. Such a purchase can hardly be considered successful.
• Defrost hake properly. If you give it the opportunity to thaw without a sharp temperature drop, in the refrigerator, then it will retain its structure and remain juicy.
• Most often, fried hake is prepared under the marinade. You can fry it by cutting into pieces or fillets - it all depends on how tender the dish you want to get. If you follow a diet, roasting can be abandoned. Boil hake carcasses, cut into fillets, cut into pieces and continue cooking according to the selected recipe.
• In order for the hake to become golden brown during frying, it must be well breaded and fried in a sufficient amount of oil in a hot frying pan.

Hake under the marinade can be prepared according to different recipes, but the principle will be identical. If you learn several options for preparing a dish, you can experiment by creating your own culinary masterpieces.

Classic marinated hake recipe

• hake - 1 kg;
• wheat flour - 80 g;
• vegetable oil - 120 ml;
• water - 0.25 l;
• carrots - 0.3 kg;
• onions - 0.3 kg;
• tomato paste - 10 ml;
• sugar - 20 g;
• salt, spices - to taste.

Cooking method:

• Rinse thawed hake carcasses in cool water, pat dry with a towel. Cut into pieces about 3 cm wide. Leave the tail part a little longer, as it is less wide.
• Sift flour, add salt and black pepper to it.
• Dip hake pieces in flour.
• Heat the right amount of oil in a frying pan, put pieces of fish in it.
• Fry on both sides for 2-3 minutes.
• Lay out on a towel to remove excess fat.
• Wash and clean vegetables.
• Grind carrots on a grater with large holes.
• Onion cut into small cubes.
• Pour the remaining oil into a clean skillet.
• When it is hot, dip the onion into it and fry until golden brown.
• Add carrots, fry them together with onions for 5 minutes.
• Add tomato paste to vegetables, stir.
• Lower the heat and simmer the vegetables in the tomato paste for 5 minutes, covered.
• Put fish and vegetables in layers in a cauldron or thick-walled pan.
• Mix water with sugar, salt and spices, pour over the workpiece.
• Put the cauldron on the stove and simmer the fish under the vegetables for 15 minutes.

Video recipe for the occasion:

Marinated fish is served chilled in portioned plates. This is a self-sufficient dish that serves as a cold appetizer. However, if desired, it can be supplemented with mashed potatoes and pickled vegetables. In this case, the fish can be heated before serving.

Hake marinated in a slow cooker

• hake - 0.6–0.8 kg;
• wheat flour - 40–60 g;
• salt - 5 g;
• sweet pepper - 100 g;
• onions - 100 g;
• carrots - 0.3 kg;
• vegetable oil - 40 ml;
• tomato paste - 40 ml;
• lemon - 1/4 pc.;
• ground black pepper - to taste.

Cooking method:

• Prepare the fish by washing and drying the carcass, removing the tail and fins, cutting into portions.
• Peel the carrots, grate them on a coarse grater or Korean salad grater.
• Remove the seeds and cut the pepper into strips.
• Free the onion from the husk, cut into thin half rings.
• Mix vegetables.
• Turn on the multicooker in frying mode by pouring a spoonful of oil into its bowl. If your unit does not have such a mode, select the "Baking" program. Set the timer to 12 minutes.
• After a minute, bread the fish in flour and place in the multicooker bowl. Roast for 6 minutes with the lid open if your appliance is capable of operating under such conditions (if not, the lid can be lowered).
• Turn the fish over, close the multicooker and wait for the program to finish.
• Put the fish from the multicooker on a plate.
• Wash the bowl of the appliance, dry it well.
• Pour in the remaining oil. Activate the "Fry" or "Bake" program again. This time, the timer should be set to 15 minutes.
• Put the vegetables, cook for 5 minutes, preferably with the lid open.
• Stir, lower the lid and cook for another 3-4 minutes.
• Dilute tomato paste with water in the amount of one multi-glass (180 ml). Pour over vegetables. Wait for the program to complete.
• Sprinkle the fish with juice from a quarter of a lemon, hide under the vegetables, trying not to break the integrity of the pieces.
• Turn on the extinguishing program for 20 minutes.
• Carefully lay out the fish, cover with vegetables, pour over the juice remaining at the bottom of the multicooker and put it in a cool place.

Marinated fish is served as a cold appetizer. A large number of vegetables allows you to refuse a side dish.

Hake in soy-vinegar marinade

• hake fillet - 0.4 kg;
• soy sauce - 40 ml;
• balsamic vinegar - 3 ml;
• boiled water - 40 ml;
• ground dried ginger - 3 g;
• ground paprika - 3 g;
• garlic - 2 cloves;
• vegetable oil - as needed.

Cooking method:

• Cut hake carcasses into fillets or use an already processed product. Cut the fillet into pieces.
• Pass the garlic through a press, add soy sauce, balsamic vinegar, water, seasonings to it. If the sauce is too salty, you can change the ratio of sauce to water.
• Marinate the hake fillet for half an hour in the resulting liquid.
• Fry the fish in boiling oil on both sides.
• Pour in the marinade and simmer in it until tender.

It is better to serve hake without the marinade in which it was stewed. You can complement the dish with Korean carrots or other vegetables prepared according to Asian cuisine recipes. The appetizer will appeal to lovers of Korean dishes.

Hake marinated with celery

• hake - 1 kg;
• stem celery - 100 g;
• carrots - 0.3 kg;
• onions - 100 g;
• tomatoes in their own juice - 0.5 kg;
• lemon - 1 pc.;
• salt, sugar, spices - to taste;
• vegetable oil, flour - as needed.

Cooking method:

• Cut the fish into pieces. Fry, breaded in flour mixed with salt and spices, or steamed, rubbed with a mixture of spices and salt. Hake must be brought to readiness, since the recipe does not provide for further heat treatment of this product.
• Wash vegetables. Cut the celery into thin slices, cut the onion into small cubes, grate the carrots.
• Fry the vegetables individually in vegetable oil over low heat.
• Combine vegetables by pouring over them with a mixture of lemon juice squeezed from a whole fruit, salt, sugar, juice from tomatoes and the tomatoes themselves, peeled and crushed with a blender.
• Simmer vegetables for 15 minutes.
• In a clean saucepan, layer the marinade, fish, marinade again and refrigerate for 6 hours. During this time, the hake will be marinated, saturated with the aroma of spices.

The dish according to this recipe is fragrant and very tasty. It can decorate even a festive table.

Cooking hake under the marinade is not as difficult as it might seem at first glance. Even an inexperienced culinary specialist will cope with the task if he strictly follows the instructions. The result will certainly meet your expectations.