Hake Peke

The culinary delight known as Hake Peke is a dish boasting rich cultural roots and flavorful zest. Originating from regions where the coastal waters are teeming with hake, this dish combines the light and tender flesh of the fish with the vibrant tastes of citrus and subtle spices. Over the years, traditional recipes have evolved, incorporating local ingredients and culinary techniques that best highlight the unique flavor profile of hake.

Ingredients

• Hake fillets - 4 pieces
• Olive oil - 2 tablespoons
• Lemon juice - from 1 lemon
• Garlic cloves - 3, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - freshly ground, to taste
• Cilantro - freshly chopped, a handful
• Red chili - 1, finely sliced (optional for heat)
• Rice - cooked, to serve
• Green beans - steamed, to serve

Preparation

Marinating the Hake

Begin by preparing the hake fillets. Pat them dry with a kitchen towel. In a shallow dish, mix the lemon juice, olive oil, and minced garlic. Add the cumin powder, paprika, salt, and black pepper to taste. Coat the hake fillets well with this marinade. Let them sit for about 30 minutes in the refrigerator to absorb the flavors, ensuring a tender and flavorful outcome.

Preparing the Sides

While the hake is marinating, prepare the sides. Boil a pot of water, add a pinch of salt, and cook the rice according to the package instructions. In another pot, steam the green beans until they are bright green and tender, maintaining their crunch and nutritional value.

Cooking Process

Set a timer for 10 minutes and preheat a large non-stick skillet over medium-high heat. Add the marinated hake fillets to the hot skillet, ensuring they sizzle upon contact. Cook each side of the fillets for about 4-5 minutes, or until they are opaque and flaky to the touch.

As the hake cooks, consider reducing the leftover marinade in a small saucepan over low heat to drizzle over the finished dish. This reduction should take approximately the same time as the fish to reach a perfect, slightly syrupy consistency.

Finishing Touches

Once the hake has cooked through, remove it from the skillet and let it rest momentarily. Sprinkle the tops of the fillets with freshly chopped cilantro and finely sliced red chili if you enjoy a hint of heat. A wedge of lemon on the side adds a zestful bonus.

How to Enjoy the Meal

To serve, plate the hake fillets over a bed of the warm rice, accompanied by the steamed green beans. Drizzle the reduced marinade over the top to enhance the fish with extra flavor. As you savor each bite, pay attention to the melded flavors that enhance the mild sweetness of the hake.

Pair your Hake Peke with a light white wine or a refreshing iced tea to complement the dish's vivacious citrus notes. Enjoy this experience of coastal flavor and tradition, enveloped in the comforting embrace of a well-prepared home-cooked meal.