HAKE WITH CANTONESE GLAZE

20 minutes Serves 1 Chef photo
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. Rebeca Hernandez



20 minutes


Serves 1


Rebeca Hernandez
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

150g of MSC certified hake fillet
400ml sake
400ml mirin
200ml soy sauce
100ml oyster sauce
2 ladlefuls of glazed sauce
2 ladlefuls of chicken broth (or alternative)
1 tablespoon of corn-starch (corn flour)

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 tuck in! We'd love to see your finished dish. Take a photo and share it on Facebook OR INSTAGRAM: TAG US @MSCeCOLABEL AND INCLUDE #BigBlueFuture.

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 little blue label.

This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.

FIND US ON

Eye 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