Steamed products do not look beautiful, but they rank first in terms of usefulness. You can steam casseroles, burgers, vegetables, and other foods. But today we will talk about a sea fish - hake.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Hake is relatively inexpensive but tasty fish. It is not difficult to buy it these days, because this fish is sold in almost every supermarket. The fish is not at all fastidious in cooking, however, in order for it to be really tasty, you need to possess certain knowledge and skills. Hake is prepared in a variety of ways. This is a versatile fish that is fried, baked, stewed, steamed. You can make a lot of hake dishes. These are the first dishes, and a variety of snacks, and baking fillings. And it simplifies the preparation of all hake dishes - a small amount of bones.
It should be noted that hake is very rich in many useful substances. This fish contains invaluable vitamins A and E, group B, micro- and macroelements, fluorine, calcium, magnesium, iron, iodine, etc. Its regular use evens out blood sugar levels, improves metabolism and removes toxins from the body. This most valuable fish is a real find for connoisseurs of fish dishes. And the main advantage is methionine, which prevents atherosclerosis and contributes to its prevention.
In this review, I will tell you a dietary recipe for cooking healthy food - steamed hake. This low-calorie dish is a great addition to your homemade daily menu. With this method of preparation, hake retains its beneficial properties, vitamins and minerals as much as possible.
- Caloric content per 100 g - 85 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Hake - 2 pcs.
- Salt - a pinch
- Lemon - 0.5 pcs.
Steaming hake:
1. Usually hake is sold frozen, so it should be completely defrosted beforehand. To preserve the maximum benefit, this should be done correctly, first on the bottom shelf of the refrigerator, then bring it to complete thawing at room temperature. After that, wash the fish, clean the inside of the abdomen from the black film, cut off the fins and tail. Rinse it and wipe it dry with a paper towel. Wash, dry and cut the lemon into thin half rings.
2. In the carcass of the fish, make transverse cuts in which you put lemon wedges. Season the fish with salt and, if desired, sprinkle it with any spices and herbs.
3. Next, build a steam structure. Place the fish in a sieve, which is placed in a pot of boiling water. At the same time, make sure that the boiling water does not touch the container with hake. Cover the fish with a lid and steam after boiling for no more than 15 minutes. Steamed fish cooks very quickly, so don't overdo it. If there is no sieve, then tie the pan with cheesecloth, on which you put the fish.
4. Serve the cooked steamed fish to the table immediately after cooking hot. I note right away that steamed fish does not have a beautiful and appetizing crust, but it is most useful for the body.
See also a video recipe on how to steam hake.
