Crispy Steamed Whole Hake - a Deliciously Simple Seafood Delight
Nutritional value per serving
Calories300kcal
Carbs3gram
Fat10gram
Protein35gram
Ingredients
- whole hake fish (cleaned and gutted)1 piece
- olive oil (extra virgin for best flavor)2 tbsp
- fresh lemon juice1 tbsp
- fresh parsley (chopped)2 tbsp
- salt (preferably sea salt)1 tsp
- black pepper (freshly ground)0.5 tsp
- garlic (minced)2 cloves
- water (for steaming)1000 ml
This recipe teaches you how to perfectly steam a whole hake fish while achieving a delightfully crispy skin. Steaming is a gentle, healthy cooking method that preserves moisture and delicate flavors, while the finishing step ensures a wonderfully crispy texture on the outside. This dish is perfect for a nutritious weeknight dinner or a special meal. The ingredients are budget-friendly and easily found in most supermarkets, costing approximately $10 (8.5€ / 7.5£ / 820₹) for the entire recipe. The dish yields 2 servings and contains about 300 kcal per serving, making it suitable for pescatarian and low-carb diets. Preparation is straightforward with a moderate difficulty level, requiring about 10 minutes to prepare and 20 minutes to cook.
Preparation instructions
Prepare the hake fish
1Rinse the whole hake under cold running water. Pat dry with paper towels to remove excess moisture, which helps the skin crisp up later. Score the skin by making 2-3 diagonal cuts on each side. Season the fish inside and out with salt, pepper, and half the minced garlic. Drizzle with half the olive oil and lemon juice. Let it marinate briefly as you prepare your steamer.
Set up your steamer
2Fill your steamer pot or a large pot with a steaming rack inside with about 1 liter of water. Make sure the water does not touch the rack. Bring the water to a gentle boil over medium-high heat.
Steam the hake
3Place the hake on a heatproof plate that fits inside your steamer. Sprinkle the rest of the garlic and chopped parsley evenly over the fish. Put the plate on the steaming rack. Cover the pot with a tight-fitting lid. Steam the hake for 15-18 minutes. The fish is done when the internal temperature reaches 63°C (145°F) measured at the thickest part of the fish. The flesh should be opaque, firm, and easily flake with a fork.
Crisp the skin
4Carefully remove the steamed fish from the pot using oven mitts. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Gently place the fish skin-side down in the skillet. Fry for 2-3 minutes until the skin is golden and crispy. Be gentle to avoid breaking the tender flesh.
Serve your crispy steamed hake
5Transfer the crispy steamed hake to a serving plate. Garnish with extra parsley and lemon wedges. Serve immediately for best flavor and texture.
Cooking Tips
-To ensure even cooking, choose a hake of uniform thickness and size.
-Avoid overcooking the hake to keep the flesh moist and tender.
-If you don't have a steamer, use a large pot with a heatproof plate on a steaming rack or inverted bowl inside it.
-For extra flavor, add slices of ginger or herbs such as dill or thyme to the steaming water.
-Always wash your hands and surfaces after handling raw fish to prevent cross-contamination.
Equipment Needed
- Large steamer pot or large pot with steaming rack
- Heatproof plate to fit inside the steamer
- Non-stick skillet or frying pan
- Instant-read thermometer
- Tongs or spatula
- Knife and chopping board
- Measuring spoons
- Paper towels
Shopping List
- [ ] Whole hake fish (about 400-500g) - around $8.00; choose fresh fish with clear eyes and a mild smell
- [ ] Extra virgin olive oil (small bottle) - around $4.00; opt for cold-pressed for best flavor
- [ ] Fresh lemon - around $0.50; pick firm, bright lemons
- [ ] Fresh parsley bunch - around $1.00; look for vibrant green leaves
- [ ] Garlic bulb - around $0.50; firm and free from mold
- [ ] Sea salt (small pack) - around $1.00; coarse is fine but fine may dissolve better Total approximate cost: $15.00 (you won’t use full quantities for all ingredients)
FAQ
How do I know when the hake is fully cooked and safe to eat?
The fish is fully cooked when it reaches an internal temperature of 63°C (145°F) at the thickest part, the flesh turns opaque and flakes easily with a fork.
Can I skip the crispy skin step?
Yes, you can serve steamed hake directly after steaming. The crispy skin step enhances texture and flavor but is optional.
What if I don’t have a steamer?
Use a large pot with a steaming rack or place an inverted heatproof bowl inside the pot with water underneath to create a steaming surface.
How to avoid fish sticking to the pan when crisping the skin?
Ensure the pan and oil are hot before adding the fish, and place the fish skin-side down gently without moving it until the skin crisps.