Are you ready to transform your weeknight dinners with a versatile and delicious fish? Hake is the unsung hero of seafood—mild, flaky, and perfect for everything from quick pan-sears to cozy bakes. In this roundup, we’ve gathered 20 mouthwatering recipes that promise to make your meals unforgettable. Dive in and discover your new favorite way to enjoy hake!
Lemon Herb Baked Hake
Now, let’s whip up this zesty baked fish that’s perfect for a quick weeknight dinner. You’ll love how the bright lemon and fresh herbs make the hake fillets sing with flavor.
Ingredients
– 4 (6-ounce) skinless hake fillets
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves aromatic garlic, minced
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon fragrant dried oregano
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 4 thin lemon slices for garnish
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
2. Pat the hake fillets completely dry with paper towels to ensure a crispy exterior.
3. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, minced garlic, parsley, oregano, salt, and pepper.
4. Arrange the hake fillets in a single layer in the prepared baking dish.
5. Brush the herb mixture evenly over the top of each fillet.
6. Place one lemon slice on top of each fillet for added citrus flavor.
7. Bake uncovered for 12-15 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
8. Let the fish rest for 2 minutes before serving to allow the juices to redistribute.
Unbelievably tender and flaky, this hake melts in your mouth with a burst of citrus and herbs. Serve it over a bed of fluffy quinoa or with roasted asparagus for a complete meal that feels both light and satisfying.
Spicy Tomato Hake Curry
A spicy tomato hake curry is exactly what you need to warm up those chilly evenings—it’s hearty, flavorful, and comes together in no time. You’ll love how the tender fish soaks up all those bold spices, making it a total crowd-pleaser for weeknight dinners or casual gatherings.
Ingredients
– 1 lb fresh hake fillets, skinless and cut into 1-inch chunks
– 2 tbsp fragrant extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can crushed tomatoes
– 1 cup unsweetened coconut milk
– 1/2 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Heat 2 tbsp fragrant extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced cloves garlic and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, toasting for 30 seconds to release their aromas.
5. Pour in 1 can crushed tomatoes and 1 cup unsweetened coconut milk, bringing the mixture to a gentle simmer.
6. Reduce heat to low and let the sauce cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
7. Gently add 1 lb fresh hake chunks to the skillet, nestling them into the sauce.
8. Cover and simmer for 8-10 minutes, until the fish is opaque and flakes easily with a fork.
9. Stir in 1/2 cup chopped fresh cilantro and salt to taste, then remove from heat.
Keep it simple and serve this curry over steamed rice or with warm naan for soaking up every last bit of that creamy, spiced sauce. The hake stays wonderfully tender, while the tomatoes and coconut milk create a rich, balanced heat that’s not too overwhelming—perfect for cozying up with a bowlful.
Creamy Garlic Hake with Spinach
Finally, let’s dive into this cozy, comforting dish that comes together in no time. You’ll love how the creamy garlic sauce pairs perfectly with the flaky fish and tender spinach. It’s a restaurant-quality meal you can whip up any night of the week.
Ingredients
– 4 skinless hake fillets (about 6 oz each)
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup low-sodium chicken broth
– 5 oz fresh baby spinach
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp freshly squeezed lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the hake fillets completely dry with paper towels.
2. Season both sides of the fillets evenly with kosher salt and freshly ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Carefully place the seasoned hake fillets in the hot skillet.
5. Cook for 3-4 minutes until the bottom develops a golden-brown crust.
6. Gently flip each fillet using a spatula.
7. Cook for another 3 minutes until the fish flakes easily with a fork.
8. Transfer the cooked hake to a clean plate and cover loosely with foil.
9. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
10. Add the minced fresh garlic and sauté for 30 seconds until fragrant.
11. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pan.
12. Add the heavy cream and bring to a gentle simmer.
13. Stir in the fresh baby spinach and cook for 2-3 minutes until wilted.
14. Return the hake fillets to the skillet, nestling them into the sauce.
15. Spoon the creamy sauce over the fish and simmer for 1 minute to reheat.
16. Remove from heat and stir in the freshly squeezed lemon juice.
17. Garnish with chopped fresh parsley before serving.
Let’s talk about that final dish. The hake stays wonderfully flaky and moist, while the spinach melts into the velvety garlic cream sauce. Serve it over a bed of mashed potatoes or with crusty bread to soak up every last drop of that incredible sauce.
Mediterranean Grilled Hake
Unexpectedly simple yet incredibly flavorful, this Mediterranean grilled hake recipe brings coastal vibes right to your backyard. You’ll love how the bright citrus and herbs complement the delicate fish. Let’s fire up the grill and make something delicious!
Ingredients
– 4 skin-on hake fillets (about 6 ounces each)
– ¼ cup rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 3 cloves garlic, finely minced
– 1 tablespoon chopped fresh oregano
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced into rounds
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Pat the skin-on hake fillets completely dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together the rich extra virgin olive oil, freshly squeezed lemon juice, finely minced garlic, chopped fresh oregano, coarse sea salt, and freshly cracked black pepper.
4. Brush both sides of the hake fillets generously with the marinade mixture.
5. Place the thinly sliced lemon rounds directly on the grill grates to caramelize for 2-3 minutes per side.
6. Arrange the marinated hake fillets skin-side down on the preheated grill.
7. Grill undisturbed for 5-6 minutes until the skin releases easily and shows grill marks.
8. Carefully flip the fillets using a spatula and grill for another 3-4 minutes until the flesh flakes easily with a fork.
9. Transfer the grilled hake to a serving platter and top with the caramelized lemon rounds.
10. Sprinkle with chopped fresh parsley for a fresh finish.
Remarkably tender with a perfectly crisp skin, this hake flakes apart at the touch of a fork. The garlic and oregano infuse every bite with authentic Mediterranean warmth. Serve it over a bed of herbed couscous or with grilled vegetables for a complete summer meal that transports you straight to the seaside.
Hake and Vegetable Stir-fry
Feeling like a quick, healthy dinner? This hake and vegetable stir-fry comes together in minutes and packs a flavorful punch. You’ll love how fresh and vibrant it tastes!
Ingredients
– 1 lb firm, flaky hake fillets, cut into 1-inch cubes
– 2 tbsp rich toasted sesame oil
– 1 cup crisp red bell pepper, thinly sliced
– 1 cup sweet snap peas, trimmed
– 1/2 cup crunchy carrots, julienned
– 3 cloves aromatic garlic, minced
– 1 tbsp freshly grated ginger
– 1/4 cup savory soy sauce
– 1 tbsp sweet honey
– 1 tsp spicy sriracha (optional)
– 2 tbsp fresh cilantro, chopped
– Cooked jasmine rice for serving
Instructions
1. Pat the hake cubes dry with paper towels to ensure a good sear.
2. Heat 1 tbsp toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the hake cubes and cook for 2-3 minutes per side until lightly golden and opaque.
4. Remove the hake from the skillet and set aside on a plate.
5. Add the remaining 1 tbsp toasted sesame oil to the same skillet.
6. Toss in the red bell pepper, snap peas, and carrots, stirring constantly for 3-4 minutes until slightly tender but still crisp.
7. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
8. Tip: Don’t let the garlic burn—it can turn bitter quickly!
9. Pour in the soy sauce, honey, and sriracha (if using), stirring to combine.
10. Return the cooked hake to the skillet, gently tossing to coat with the sauce and vegetables.
11. Cook for another 1-2 minutes until everything is heated through.
12. Tip: Avoid overcooking the hake to keep it tender and flaky.
13. Remove from heat and sprinkle with fresh cilantro.
14. Tip: Serve immediately over hot jasmine rice for the best texture.
Every bite offers a perfect mix of tender hake and crisp veggies, with a savory-sweet sauce that’s downright addictive. Try squeezing a little lime over the top for a zesty kick, or add extra sriracha if you like it spicy!
Panko-Crusted Hake with Tartar Sauce
Delicious and easy, this panko-crusted hake brings restaurant-quality seafood to your kitchen in no time. You’ll love the crispy coating paired with that homemade tartar sauce—it’s a total crowd-pleaser!
Ingredients
– 4 (6-ounce) skinless hake fillets
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 2 large farm-fresh eggs
– 1/2 cup mayonnaise
– 2 tablespoons finely chopped dill pickles
– 1 tablespoon fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/4 cup vegetable oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the hake fillets completely dry with paper towels to ensure maximum crispiness.
3. In a shallow dish, whisk the eggs until smooth and frothy.
4. Place the flour in a second dish and season it with kosher salt and black pepper.
5. Put the panko breadcrumbs in a third dish.
6. Dredge each hake fillet in the flour, shaking off any excess.
7. Dip the floured fillet into the egg mixture, letting the excess drip off.
8. Press the fillet firmly into the panko, coating both sides evenly.
9. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
10. Carefully place the coated fillets in the hot skillet.
11. Fry for 2–3 minutes per side until golden brown and crispy.
12. Transfer the fillets to the prepared baking sheet.
13. Bake in the preheated oven for 8–10 minutes until the internal temperature reaches 145°F.
14. While the fish bakes, combine the mayonnaise, chopped dill pickles, fresh lemon juice, and Dijon mustard in a small bowl.
15. Stir the tartar sauce until well blended and refrigerate until serving.
16. Remove the hake from the oven and let it rest for 2 minutes.
Serve this dish immediately for the best texture—the panko stays incredibly crunchy while the hake remains flaky and tender inside. That zesty tartar sauce cuts through the richness perfectly, making it ideal with a simple side salad or crispy fries.
Hake Fillets with Mango Salsa
Tired of the same old fish dishes? You’ve got to try this hake with mango salsa—it’s fresh, vibrant, and perfect for a quick weeknight dinner that feels totally special.
Ingredients
– 4 skinless hake fillets (about 6 oz each)
– 1 ripe mango, peeled and diced into small cubes
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and minced
– 2 tbsp freshly squeezed lime juice
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the hake fillets dry with paper towels to ensure a crisp sear.
3. Rub the fillets evenly with 1 tbsp of extra virgin olive oil, smoked paprika, kosher salt, and black pepper.
4. Place the fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
5. While the fish bakes, combine the diced mango, chopped red onion, fresh cilantro, minced jalapeño, lime juice, and remaining 1 tbsp of olive oil in a medium bowl.
6. Gently toss the salsa ingredients until well mixed, being careful not to crush the mango.
7. Remove the hake from the oven and let it rest for 2 minutes before serving.
8. Top each fillet generously with the mango salsa.
Ready to dig in? The hake is tender and flaky, while the salsa adds a sweet and spicy crunch that’s totally addictive. Serve it over a bed of cilantro-lime rice or with warm tortillas for a fun twist—it’s a meal that’ll have everyone asking for seconds!
Hake Soup with Fresh Herbs
Looking for a cozy, flavorful soup that comes together quickly? You’ll love this hake soup with fresh herbs—it’s light yet satisfying, perfect for a weeknight dinner. Let’s get cooking!
Ingredients
– 1 lb skinless hake fillets, cut into 1-inch chunks
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 cup dry white wine
– 1 lb Yukon Gold potatoes, peeled and cubed
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh dill, chopped
– 1 tbsp fresh lemon juice
Instructions
1. Heat 2 tbsp rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium yellow onion, finely diced, and sauté for 5 minutes until translucent.
3. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Pour in 4 cups low-sodium chicken broth and 1 cup dry white wine, then bring to a boil.
5. Add 1 lb Yukon Gold potatoes, peeled and cubed, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are tender when pierced with a fork.
7. Gently add 1 lb skinless hake fillets, cut into 1-inch chunks, to the pot.
8. Cook for 5 minutes over medium heat until the hake is opaque and flakes easily with a fork.
9. Stir in 1/4 cup fresh parsley, chopped, 2 tbsp fresh dill, chopped, and 1 tbsp fresh lemon juice.
10. Remove from heat and let stand for 2 minutes to allow flavors to meld.
Now you have a beautifully balanced soup ready to enjoy. Notice how the tender hake flakes melt in your mouth, while the fresh herbs and lemon brighten each spoonful. Try serving it with crusty bread for dipping—it’s a simple touch that makes it feel extra special.
Pan-Seared Hake with Lemon Butter
Zesty and light, this pan-seared hake is your new go-to weeknight dinner. You’ll love how the lemon butter sauce brightens up the flaky fish, making it feel fancy without any fuss. It comes together in under 20 minutes, perfect for when you want something delicious but don’t have hours to spend in the kitchen.
Ingredients
– 4 skinless hake fillets (about 6 ounces each)
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 4 tablespoons unsalted butter, cold and cut into cubes
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh parsley
– 1 minced garlic clove
Instructions
1. Pat the hake fillets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with coarse sea salt and freshly cracked black pepper.
3. Heat rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the fillets in the hot skillet and cook undisturbed for 4 minutes to form a golden-brown crust.
5. Gently flip the fillets using a spatula and cook for another 3–4 minutes until the fish is opaque and flakes easily with a fork.
6. Transfer the cooked hake to a warm plate and tent loosely with foil to keep it moist.
7. Reduce the skillet heat to low and add cold unsalted butter cubes, swirling until melted and slightly browned, about 1 minute.
8. Stir in minced garlic clove and cook for 30 seconds until fragrant but not burned.
9. Remove the skillet from heat and whisk in freshly squeezed lemon juice and finely chopped fresh parsley.
10. Drizzle the lemon butter sauce over the plated hake fillets immediately before serving.
Now, dig into that tender, flaky fish with its tangy, buttery sauce. It pairs wonderfully with a simple arugula salad or some roasted asparagus for a complete meal that feels both fresh and indulgent.
Hake Fish Tacos with Cabbage Slaw
Delicious hake fish tacos are the perfect weeknight dinner that feels fancy without the fuss. You’ll love how the flaky fish pairs with that crunchy slaw. Let’s get cooking!
Ingredients
– 1 lb fresh hake fillets, skin removed
– 2 tbsp zesty lime juice
– 1 tsp smoky chili powder
– 1/2 tsp fragrant ground cumin
– 1/4 cup rich olive oil
– 2 cups finely shredded green cabbage
– 1/4 cup creamy mayonnaise
– 1 tbsp fresh cilantro, chopped
– 8 small corn tortillas
– 1 ripe avocado, sliced
– 1/2 cup crumbled cotija cheese
– 1 lime, cut into wedges
Instructions
1. Pat the hake fillets dry with paper towels.
2. In a small bowl, whisk together the lime juice, chili powder, cumin, and olive oil.
3. Brush the spice mixture evenly over both sides of the hake fillets.
4. Heat a non-stick skillet over medium-high heat until a drop of water sizzles.
5. Place the hake fillets in the hot skillet and cook for 3-4 minutes per side until opaque and flaky.
6. While the fish cooks, combine the shredded cabbage, mayonnaise, and chopped cilantro in a medium bowl.
7. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Flake the cooked hake into large chunks using a fork.
9. Assemble each taco by placing a warm tortilla on a plate.
10. Top with flaked hake, cabbage slaw, avocado slices, and crumbled cotija cheese.
11. Serve immediately with lime wedges on the side.
Now you’ve got tacos that are bursting with fresh flavors and satisfying textures. The contrast between the tender fish and crisp slaw makes every bite exciting. Try serving them with an ice-cold Mexican beer for the ultimate summer meal!
Hake en Papillote with Mediterranean Vegetables
Wondering how to make a healthy, flavorful dinner with minimal cleanup? This hake en papillote recipe is your answer—it’s steamed to perfection in a parchment packet, locking in all the delicious juices. You’ll love how the Mediterranean veggies and tender fish come together with almost no effort.
Ingredients
– 4 skinless hake fillets (about 6 oz each)
– 2 cups thinly sliced zucchini
– 1 cup cherry tomatoes, halved
– 1/2 cup pitted Kalamata olives, roughly chopped
– 1/4 cup rich extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 4 large fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 400°F.
2. Cut four 15×12-inch pieces of parchment paper.
3. In a medium bowl, combine thinly sliced zucchini, halved cherry tomatoes, roughly chopped Kalamata olives, minced garlic, dried oregano, coarse sea salt, and freshly cracked black pepper.
4. Drizzle the vegetable mixture with rich extra virgin olive oil and freshly squeezed lemon juice, then toss gently to coat.
5. Divide the vegetable mixture evenly among the parchment pieces, placing it in the center of each.
6. Place one skinless hake fillet on top of the vegetables on each parchment piece.
7. Fold the parchment over the fish and vegetables, then crimp the edges tightly to seal each packet—this traps steam for perfect cooking.
8. Arrange the packets on a baking sheet.
9. Bake at 400°F for 18 minutes, until the packets are puffed and the fish flakes easily with a fork.
10. Carefully open one packet to check for doneness—steam will release, so avoid burns.
11. Transfer each packet to a plate.
12. Garnish with fresh basil leaves before serving.
Crisp-tender vegetables and flaky, moist hake soak up the bright, herby flavors from the steam. Serve it right in the parchment for a fun, interactive meal, or pair with crusty bread to soak up every last drop of the savory juices.
Hake with White Wine and Capers
Ready to whip up something delicious that feels fancy but is totally doable? This hake dish comes together quickly with bright, briny flavors that’ll make your taste buds dance. You’ll love how the white wine and capers create a light yet satisfying sauce.
Ingredients
– 4 skinless hake fillets (about 6 ounces each)
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves garlic, thinly sliced
– 1/2 cup dry white wine
– 2 tablespoons briny capers, drained
– 2 tablespoons fresh lemon juice
– 2 tablespoons unsalted butter, cut into small pieces
– 1/4 cup fresh parsley, finely chopped
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Pat the hake fillets completely dry with paper towels.
2. Season both sides of the fillets evenly with flaky sea salt and freshly ground black pepper.
3. Heat rich extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Carefully place the seasoned hake fillets in the hot skillet.
5. Cook for 3-4 minutes until the bottom develops a golden-brown crust.
6. Gently flip each fillet using a thin spatula.
7. Cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
8. Transfer the cooked hake to a warm plate and tent with foil.
9. Reduce the heat to medium and add thinly sliced garlic to the same skillet.
10. Sauté for 30 seconds until fragrant but not browned.
11. Pour in dry white wine, scraping up any browned bits from the bottom of the pan.
12. Simmer the wine for 2 minutes until reduced by half.
13. Stir in briny capers and fresh lemon juice.
14. Whisk in unsalted butter pieces until the sauce becomes slightly creamy.
15. Remove from heat and stir in finely chopped fresh parsley.
16. Spoon the sauce directly over the plated hake fillets.
The tender hake flakes apart beautifully with each bite, while the sauce brings a tangy punch from the capers and lemon. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that delicious pan sauce.
Thai Coconut Curry Hake
Unbelievably easy to make, this Thai coconut curry hake brings restaurant-quality flavors right to your kitchen. You’ll love how the creamy coconut milk and aromatic spices come together with tender flaky fish. It’s the perfect weeknight dinner that feels totally special.
Ingredients
– 1.5 pounds fresh hake fillets, skin removed
– 1 tablespoon fragrant coconut oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons vibrant red curry paste
– 1 (13.5-ounce) can rich coconut milk
– 1 tablespoon savory fish sauce
– 1 teaspoon sweet brown sugar
– 1 red bell pepper, thinly sliced
– 1/4 cup fresh basil leaves, torn
– 1 lime, cut into wedges
Instructions
1. Pat the fresh hake fillets dry with paper towels and season both sides lightly with salt.
2. Heat the fragrant coconut oil in a large skillet over medium heat until shimmering.
3. Add the finely diced yellow onion and cook for 4-5 minutes until softened and translucent.
4. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
5. Add the vibrant red curry paste and cook for 1 minute, stirring constantly to toast the spices.
6. Pour in the rich coconut milk, savory fish sauce, and sweet brown sugar, stirring to combine.
7. Bring the sauce to a gentle simmer and cook for 3 minutes to let the flavors meld.
8. Gently place the seasoned hake fillets into the simmering sauce.
9. Scatter the thinly sliced red bell pepper around the fish in the skillet.
10. Cover the skillet and simmer for 8-10 minutes until the fish flakes easily with a fork.
11. Remove from heat and stir in the torn fresh basil leaves.
12. Squeeze the juice from two lime wedges over the curry before serving.
Zesty and comforting, this curry has perfectly flaky fish that melts in your mouth against the creamy, slightly spicy sauce. Serve it over jasmine rice to soak up every last drop, or with steamed vegetables for a lighter meal. The bright lime and fresh basil make it taste incredibly fresh and vibrant.
Conclusion
Cooking with hake opens up a world of delicious possibilities for your dinner table! We hope this collection inspires you to try something new. Share your favorite recipes in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
