HAKE WITH CANTONESE GLAZE
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| COOKING TIME 20 MINS |
SERVES 1 |
CHEF's PHOTO |
| An exotic Cantonese inspiration for this recipe made with a popular fish in Spain (or other firm white fish fillets such as cod, halibut or flouder), by Madrid-based chef and restaurateur Rebeca Hernandez. |  |
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| COOKING TIME 20 MINS |
SERVES 1 |
RECIPE BY CHEF REBECA HERNANDEZ |
An exotic Cantonese inspiration for this recipe made with a popular fish in Spain (or other firm white fish fillets such as cod, halibut or flounder). By Madrid-based chef and restaurateur Rebeca Hernandez.
Here's Chef's version, now it's your turn!
DID YOU KNOW?
Hake are one of the healthiest fish because the tender meat is very low in fat and also contains phosphorus and calcium for healthy bone growth. Hake are fished in the Southeast, Southwest, and Northeast Pacific and the Southeast and Northeast Atlantic.
DID YOU KNOW?
Hake are one of the healthiest fish because the tender meat is very low in fat and also contains phosphorus and calcium for healthy bone growth.
Hake are fished in the Southeast, Southwest, and Northeast Pacific and the Southeast and Northeast Atlantic.
| Hake become sexually mature relatively late which means overfished stocks will recover slowly. So it is important to buy only fully grown fish from sustainable fisheries. | Hake are nocturnal hunters. Their favourite prey are smaller schooling fish such as herrings, sprats, mackerels, and sardines. |
Ready to cook? Let's see what you need!
INGREDIENTS
REMEMBER TO
1/3 lb (150g) of MSC certified hake fillet
1 1/2 c (400ml) sake
1 1/2 c (400ml) mirin
3/4 c (200ml) soy sauce
1/2 c (100ml) oyster sauce
2 ladlefuls of glazed sauce
2 ladlefuls of chicken broth (or similar)
1 T corn starch
Nutrition Information
2 servings
Calories: 450 kcal
Total Fat (g): 2.5 g
Cholesterol: 50 mg
Sodium: 800 mg
Total Carbs: 29 g
Fibers: 0 g
Sugars: 0 g
Protein: 26 g
Let's cook!
STEP 1
Add the sake, mirin, soy, and oyster sauce into a pan and reduce to simmer.
STEP 2
Cook the hake as you prefer it - either baked, steamed, grilled, or placed into the sauce as it is reducing.
STEP 3
Once the hake is cooked, cover it with the glaze. Add a lightly pickled onion to the reduction.
STEP 4
Serve with the broth.
Before you DIVE in! We'd love to see your finished dish. Take a photo and share it on Facebook OR INSTAGRAM: TAG US @MSCBLUEFISH AND INCLUDE #FeelGoodSeafood.
WATCH VIDEO
HAKE WITH CANTONESE GLAZE
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
GOOD FOR YOU...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
| They contain 80 percent of our world’s biodiversity. | They’re the lungs of our planet, providing us with the oxygen we need. | And they feed over 3 billion people. |
| They contain 80 percent of our world’s biodiversity. |
| They’re the lungs of our planet, providing us with the oxygen we need. |
| And they feed over 3 billion people. |
So the next time you buy fish, remember to look for the blue fish label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.
ABOUT REBECA
Rebeca Hernández is a chef and owner of La Berenjena restaurant in Madrid and a former Top Chef Spain contestant.
FIND US ON
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Image Credits |
Chef Rebeca is @rebecatopchef / @laberenjena_md
Chef Rebeca's portrait: Donna Salama
Earth: Shutterstock
Chef's dish photo: Sara Burzon/ @sara_burzon
Hake illustration: © Scandinavian Fishing Year Book
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