Hake is a member of the cod family, HG believes, and this firm fleshed fish is an HG favorite. They catch lots of hake in the waters off Prince Edward Island which means it’s cheap (6 bucks a pound) and always available at the local seafood shop in the town of St. Peters (a quick drive from the HG/BSK home). Hake can be baked, fried or steamed. HG likes to steam hake and HG does it the Chinese way. HG places hake filets on a mix of fresh grated ginger, rice vinegar, soy sauce and white wine. Brings it to a quick boil. Covers the pan. Lowers the heat and simmers for 8 minutes, Tops the dish with slivers of scallion (or fried garlic chips). A dash of Sriracha. Serves it with soba (moistened with sesame oil) plus stir fried baby bok choy. You can do this dish with cod, snapper, filets of sole (cut the steaming time way back if you’re using sole).
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