Whole poached hake fish garnished with herbs and sliced chili peppers on a serving dish

Delicious Asian-Style Poached Whole Hake

Name: Delicious Asian-Style Poached Whole Hake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1 kg Whole hake fish, cleaned and scaled; 50 g Fresh ginger, sliced thinly; 4 piece Garlic cloves, smashed; 4 piece Scallions (green onions), white and green parts separated and cut into 5 cm lengths; 3 tbsp Light soy sauce; 2 tbsp Mirin (Japanese sweet rice wine) or dry sherry; 800 ml Water; 1 tbsp Vegetable oil; to taste n/a Fresh cilantro and sliced red chilies for garnish (optional); to taste n/a Salt

Home Page / Poach Recipes / How to Poach Hake in Simple Steps

medium

20 min

Nutritional value per serving

Calories250kcal

Carbs5gram

Fat5gram

Protein35gram

Ingredients

Quantity

Whole hake fish, cleaned and scaled1 kg
Fresh ginger, sliced thinly50 g
Garlic cloves, smashed4 piece
Scallions (green onions), white and green parts separated and cut into 5 cm lengths4 piece
Light soy sauce3 tbsp
Mirin (Japanese sweet rice wine) or dry sherry2 tbsp
Water800 ml
Vegetable oil1 tbsp
Fresh cilantro and sliced red chilies for garnish (optional)to taste n/a
Saltto taste n/a

This Asian-style poached whole hake recipe is a simple yet impressive dish that brings out the delicate flavors of hake with aromatic Asian ingredients. Poaching whole hake ensures tender, moist fish that absorbs the flavors beautifully. This recipe is beginner-friendly and requires standard kitchen equipment. The dish includes ingredients such as fresh hake, ginger, garlic, scallions, soy sauce, and aromatics to create a flavorful poaching broth. The total cost of ingredients is approximately $12 / €11 / £9 / ₹900. The whole poached hake yields 4 servings and provides roughly 250 kcal per serving. The recipe is suitable for a balanced diet, is gluten-aware when using gluten-free soy sauce, and medium in complexity. Cooking and preparation take about 40 minutes in total, perfect for a weeknight meal or weekend special. Food safety is emphasized with correct cooking temperatures and safe handling tips to ensure your meal is both delicious and safe.

Preparation instructions

Prepare the fish

1Rinse the whole hake under cold running water and pat it dry with paper towels. Make sure the fish is gutted, scaled, and the fins trimmed if necessary. Score the sides of the fish with 2-3 slashes on each side for even cooking and flavor absorption.

Prepare the poaching liquid

2In a large, deep skillet or wide pot, add water, sliced ginger, smashed garlic, white parts of scallions, soy sauce, and mirin. Bring to a gentle simmer over medium heat. Adjust the heat to maintain a gentle simmer, not boiling, to keep the fish tender.

Poach the fish

3Gently place the whole hake into the simmering poaching liquid. The liquid should mostly cover the fish. If needed, add a little water or cover with a lid to poach evenly. Let the fish poach for about 15-18 minutes, carefully occasionally spooning the liquid over the fish to keep it moist.

Check for doneness

4The fish is done when the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of 63°C (145°F) in the thickest part, as measured with an instant-read thermometer. Remove the fish carefully with a slotted spatula or fish basket to a serving dish.

Prepare garnish and finish

5In a small pan, heat vegetable oil until shimmering. Quickly fry the green parts of scallions until slightly crispy and bright green. Pour the hot oil and scallions over the poached hake. Garnish with fresh cilantro and sliced red chilies if using to add aroma and a touch of heat.

Cooking Tips

1Always use a food thermometer to ensure your fish reaches a safe internal temperature of at least 63°C (145°F) to avoid foodborne illness.

2To avoid cross-contamination, use separate cutting boards and utensils for raw fish and other ingredients, and wash hands thoroughly after handling raw fish.

3If you cannot find fresh whole hake, you can substitute with another firm white fish like cod or sea bass using the same method.

4Adjust the soy sauce quantity to your taste or dietary needs; low sodium soy sauce is a good alternative.

5Keep the poaching liquid at a gentle simmer to prevent the fish from overcooking and becoming tough.

Equipment needed

Large deep skillet or wide pot with a lid
Instant-read thermometer
Slotted spatula or fish basket
Small frying pan
Knife and cutting board
Measuring spoons
Serving dish

Shopping List

[ ] Whole hake fish, around 1 kg (~$10): Choose a fresh fish with clear eyes and a mild sea smell.
[ ] Fresh ginger (~50 g, ~$0.50): Look for firm roots without mold or wrinkles.
[ ] Garlic (4 cloves, ~$0.20): Fresh garlic bulbs are best for flavor.
[ ] Scallions (4 stalks, ~$0.50): Pick bright green, firm scallions.
[ ] Light soy sauce (~3 tbsp, ~$0.70): Choose a good quality soy sauce; low sodium if preferred.
[ ] Mirin or dry sherry (~2 tbsp, ~$1): Mirin adds sweetness; sherry is a good substitute.
[ ] Vegetable oil (~1 tbsp, negligible cost): Choose a neutral oil.
[ ] Fresh cilantro and red chilies (optional, ~$1): For garnish and added flavor.

Total approximate cost: $13 - $14

FAQ

Can I poach fish without soy sauce?

Yes, you can poach fish using water with aromatics like ginger, garlic, and herbs. Soy sauce adds umami and saltiness typical of Asian style but is optional.

How do I know when the hake is fully cooked?

The fish is fully cooked when the flesh turns opaque, flakes easily with a fork, and the internal temperature reads 63°C (145°F) using a food thermometer.

Can I use frozen hake for this recipe?

Yes, but be sure to thaw it completely in the refrigerator before cooking and pat dry to remove excess moisture.

What should I do if the fish is too large for my pot?

You can cut the fish into steaks or fillets and poach them similarly, adjusting the cooking time accordingly (usually 5-8 minutes depending on thickness).