Delicious and Easy Steamed Hake Fillet with Homemade Gravy
Nutritional value per serving
Calories250kcal
Carbs10gram
Fat5gram
Protein35gram
Ingredients
- Hake fillets, skinless and boneless (preferably fresh or thawed)4 pieces (about 150g each)
- Water500 ml
- Unsalted butter2 tbsp
- Plain flour (all-purpose)2 tbsp
- Milk (whole or semi-skimmed)300 ml
- Onion (medium, finely chopped)1 piece
- Garlic cloves (minced)2 pieces
- Vegetable or fish stock cube1 cube
- Saltto taste n/a
- Freshly ground black pepperto taste n/a
- Lemon juice (fresh)1 tbsp
- Fresh parsley (chopped, optional for garnish)1 tbsp
This recipe shows you how to steam hake fillet to perfection, making it tender and moist, paired with a delicious homemade gravy for a hearty meal. Steaming is a healthy cooking method preserving flavor and nutrients. This dish costs approximately $10 / €9 / £8 / ₹800 for 4 servings, with around 250 kcal per serving. It's a medium complexity recipe, taking about 10 minutes of preparation and 15 minutes of cooking time. Perfect for those seeking a flavorful, healthy fish meal.
Preparation instructions
Prepare the steaming liquid and heat the steamer
1Pour 500 ml of water into a steamer pot or a large pot suitable for steaming with a steamer basket. Bring the water to a gentle boil over medium heat.
Season the hake fillets
2Pat the hake fillets dry with paper towels. Lightly season both sides with salt and freshly ground black pepper. Adding a little lemon juice adds brightness to the fish flavor.
Steam the hake fillets
3Place the hake fillets in the steamer basket in a single layer, leaving space between each fillet for steam to circulate. Cover with a lid. Steam for 8-10 minutes until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F), which ensures safe consumption according to food safety standards.
Start the gravy base
4While the fish steams, melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic. Cook gently for 3-4 minutes until onions are soft and translucent but not browned; this will give the gravy a sweet and savory base.
Make the gravy roux
5Add 2 tablespoons of plain flour to the butter, onion, and garlic mixture. Stir continuously for about 1-2 minutes to cook the raw flour taste. This is the roux, which will thicken the gravy.
Add stock and milk to the gravy
6Gradually whisk in 300 ml of milk and crumble in 1 vegetable or fish stock cube. Keep whisking to avoid lumps. Allow the gravy to simmer gently for 5-7 minutes until it thickens to a smooth consistency. Adjust seasoning with salt and pepper to taste.
Check fish doneness and serve
7Use a food thermometer to confirm each hake fillet has reached 63°C (145°F) internally. They should flake easily when tested with a fork. Remove the fillets carefully from the steamer using a spatula. Plate the fish and pour the hot gravy over the fillets. Garnish with chopped fresh parsley if desired.
Cooking Tips
-Use fresh or properly thawed hake for best texture. Avoid overcooking the fish to keep it moist; steaming is gentle so monitor closely starting at 8 minutes.
-To avoid cross-contamination, use separate utensils and cutting boards for raw fish and other ingredients. Wash hands thoroughly after handling the fish before touching other foods.
-If you don’t have a steamer, use a heatproof plate placed on a metal rack inside a pot with boiling water (ensure water doesn’t touch the fish) and cover with a tight-fitting lid.
-For a richer gravy, substitute half the milk with cream or add a teaspoon of mustard for extra flavor.
Equipment Needed
- Steamer pot or large pot with steamer basket
- Saucepan
- Whisk
- Food thermometer
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring jug
- Spatula
- Serving plates
Shopping List
- [ ] Hake fillets (fresh or thawed, skinless and boneless, about 4 pieces): Approx. $8.50
- [ ] Unsalted butter (small pack): Approx. $1.50
- [ ] Plain flour (all-purpose, small pack): Approx. $0.50
- [ ] Milk (whole or semi-skimmed, 1 liter): Approx. $1.20
- [ ] Onion (medium, 1 piece): Approx. $0.30
- [ ] Garlic (fresh cloves, 1 bulb): Approx. $0.40
- [ ] Vegetable or fish stock cube: Approx. $0.40
- [ ] Fresh parsley (optional, small bunch): Approx. $0.70
Tips:
- Choose firm, moist hake fillets with no fishy odor for freshness.
- Pick firm onions with no soft spots.
- Use fresh garlic bulbs with tight skin for best flavor.
- Check butter expiration date to ensure freshness.
Total approximate cost: $13.50
FAQ
How do I know when the hake fillet is fully cooked?
The hake is fully cooked when it flakes easily with a fork and has reached an internal temperature of 63°C (145°F) as measured by a food thermometer, which is safe according to food safety guidelines.
Can I use frozen hake fillets?
Yes, you can use frozen hake fillets, but make sure they are fully thawed in the refrigerator before cooking to ensure even cooking and food safety.
What if I don’t have a steamer?
You can improvise by placing the fish on a heatproof plate on a rack inside a large pot with simmering water. Cover with a tight lid to trap the steam, making sure the water doesn’t touch the fish.
How can I avoid lumps in the gravy?
Whisk the flour into the melted butter fully before adding milk slowly while continuously whisking. This helps to create a smooth roux and prevents lumps.
Can I substitute hake with other fish?
Yes, similar white fish fillets like cod, pollock, or tilapia can be used; just adjust the steaming time slightly depending on the thickness of the fillets.