Dingle Cookery School - Pan-Fried Hake with Red Onion, Tomato & Chorizo

Mark Murphy shows you how to pan-fry Hake with a simple delicious red onion, chorizo & tomato sauce to accompany.

Try not to complicate your food, keep it simple and focus on the techniques. You'll really start to enjoy your cooking more. It doesn't matter what type of fish you can buy in your local fishmonger or supermarket , it's always the same cooking technique. You could use any type of round fish but remember cooking the fish is the last thing you need to concentrate on.

Ingredients
Fish - Hake
Red onion
Chorizo
Tomatoes
Olive oil
Salt and pepper
Extra Virgin oil

Method
(For the Sauce)

To start, get all the garnish/vegetables ready first. With a pan on medium heat add a little olive oil, red onion, tomato and chorizo. Add all these ingredients at the same time and cook until they are all cooked & softened.
Season with salt and pepper.
After 3 minutes of the pan of vegetables cooking we're going to start getting our fish ready to cook. Simple rule, Is to make sure when you go to cook the fish try to have everything else cooked and ready.

(For the Fish)

Keep the skin on the fish.
Just before you pan-fry the fish, season with salt and pepper on both sides.
With the pan on a medium heat add a little oil and place the fish skin side down onto the pan.
Try to really listen to your cooking, by that, the sizzle will indicate how brown and crispy the surface or skin will be.
After the fish has been cooking for 3 minutes, take a look underneath and see how the fish is browning. You can now turn the fish and cook on the other side,
Allow to cook for another 2/3 minutes
(How to Test Fish is Done)
Use a small pointy knife and push it into the thickest part of the fish. feeling for any resistance.
If you have to push it in this indicates the fish is still under cooked and needs more time cooking. You can also test by heat and temperature. By gently pressing the knife (smooth side) onto your bottom lip you can gage whether the fish is cold or warm.
When you're happy the fish is nearly cooked turn the heat off and let the fish sit in the heated pan for a few minutes.

Serve
Place the cooked vegetables/ garnish into the center of the plate/dish and serve the cooked fish on top.
Serve skin side up. It shows the lovely crispy brown colour & anyone who doesn't like the skin can easily remove it.
To finish, drizzle a little extra virgin olive oil over the fish and garnish.

Enjoy your cooking!!

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All classes taking place at Dingle Cookery School can can be viewed on our website https://dinglecookeryschool.com/