Looking for a way to break out of your dinner rut? Say hello to these incredible Chili Hake Fillets, made effortlessly in the Instant Pot! Hake is a wonderfully mild, flaky white fish that perfectly soaks up the zesty, aromatic marinade of chili, dill, and rosemary. This recipe transforms a simple fish into a restaurant-worthy meal in just 45 minutes. It’s healthy, packed with flavor, and the perfect way to enjoy seafood any night of the week.
Ingredients
• 2 lbs / 907 g hake fillets, skinless
• ½ cup / 120 ml olive oil
• ¼ cup / 60 ml apple cider vinegar
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• ¼ cup / 60 ml soy sauce
• 3 cups / 720 ml fish stock
• 2 tsp fresh rosemary
• 2 tbsp fresh dill, finely chopped
• 2 tsp chili powder
• 1 tsp sea salt
Instructions
1. Directions
2. In a deep bowl, combine the hake fillets, olive oil, apple cider vinegar, rosemary, salt, dill, and chili powder. Gently toss to coat the fillets completely. Cover and set aside to marinate for at least 15 minutes.
3. Set your Instant Pot to the ‘’Sauté’’ function. Add a splash of oil to the inner pot and sauté the finely chopped red onion and minced garlic for 3-4 minutes until fragrant and softened.
4. Carefully place the marinated hake fillets into the Instant Pot, arranging them in a single layer if possible. Drizzle with about two tablespoons of the remaining marinade from the bowl, then pour in the fish stock.
5. Secure the lid, set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ or ‘’Pressure Cook’’ button and cook on HIGH pressure for 12 minutes.
6. Once the cooking cycle is complete, perform a quick release by carefully moving the steam release handle to the ‘’Venting’’ position. Once the pin drops, open the lid.
7. Press the ‘’Sauté’’ button again. Pour in the soy sauce and stir gently, being careful not to break up the delicate fish fillets. Allow the sauce to simmer and thicken for 3-4 minutes.
8. Turn off the Instant Pot. Serve the Chili Hake Fillets immediately, spooning the delicious sauce over the top.
Nutritional Information
• (Per Serving)
• Calories: 468 | Total Fats: 30.6g | Net Carbs: 2.6g | Protein: 43.9g | Fiber: 0.5g
Pro Tips
• Don’t have hake? This recipe works beautifully with other firm white fish like cod, haddock, or pollock. Adjust cooking time slightly based on the thickness of your fillets.
• For an extra kick of heat, add a pinch of red pepper flakes or a dash of cayenne pepper along with the chili powder.
• Serve these flavorful fillets over a bed of fluffy quinoa, rice, or with a side of steamed asparagus or green beans to soak up the delicious sauce.
• Avoid marinating the fish for longer than 30 minutes. The acid in the vinegar will start to ‘cook’ the fish (like ceviche), which can alter its texture after pressure cooking.
FAQ
Q: Can I use a different fish for this recipe
A: Yes, this recipe works beautifully with other firm white fish like cod, haddock, or pollock. You may need to adjust the cooking time slightly depending on the thickness of the fillets.
Q: How long should the hake marinate
A: Marinate the hake for at least 15 minutes but no longer than 30 minutes. The acid in the apple cider vinegar can start to break down the fish’s texture if left for too long before cooking.
Q: What should I serve with these chili hake fillets
A: These flavorful fillets are delicious served over a bed of fluffy quinoa or rice. Steamed asparagus or green beans also make a great side dish to soak up the wonderful sauce.
Q: How can I make this hake recipe spicier
A: For an extra kick of heat, you can add a pinch of red pepper flakes or a dash of cayenne pepper to the marinade along with the chili powder.
