Mama Doma
Hake with caramelized onions and balsamic vinegar is a great example of how simple ingredients can be turned into a dish with a rich, almost restaurant-quality flavor. Pan-frying without stewing allows the fish to stay tender inside while developing an appetizing crispy crust on the outside, while the caramelized onions add gentle sweetness.
Recipe: Pan-Fried Hake with Caramelized Onions and Balsamic Vinegar
During caramelization, balsamic vinegar gives the onions a deep aroma and a light acidity that perfectly balances the flavor of the pan-fried hake. This recipe works well for a quick dinner, a light lunch, or anytime you want to cook fish in a fresh way without complicated steps or long cooking times.
Ingredients
- hake (fillets or whole cleaned fish) — 1.3–1.75 lb (600–800 g);
- onions — 3–4 medium;
- all-purpose flour — 2–3 tablespoons;
- balsamic vinegar — 1–1½ tablespoons;
- sugar or honey — 1 teaspoon;
- salt — to taste;
- ground black pepper — to taste;
- vegetable oil — for frying.
How to Cook Pan-Fried Hake with Caramelized Onions
- Prepare the hake. Check the fish for any remaining scales and remove them with a knife if needed. Rinse thoroughly and pat dry with paper towels. Cut into serving-sized pieces, season with salt and pepper, then lightly coat each piece in flour, shaking off any excess.
- Pan-fry the fish. Heat a frying pan with vegetable oil over medium heat. Add the hake and cook for 3–4 minutes per side, until golden and crispy. Transfer the cooked fish to a plate and cover loosely to keep warm while preparing the onions. Ideally, prepare the garnish first and fry the fish last, as hake cools quickly.
- Caramelize the onions. Slice the onions into thin half-rings. Heat a small amount of oil in a clean pan, add the onions, season lightly with salt, and cook for 12–15 minutes, stirring occasionally, until soft and golden.
- Add balsamic vinegar. Once the onions are soft, add the sugar or honey and stir well. Pour in the balsamic vinegar and cook for another 1–2 minutes, until the onions are coated with a glossy caramel glaze. Add spices if desired.
- Serve. Spoon the caramelized onions over the hake and serve immediately.
Chef’s Tips
To achieve a more delicate flavor, use white balsamic vinegar.
For an extra crispy crust, the flour can be replaced with cornstarch.
If only dark balsamic vinegar is available, red onions work best to keep the color of the dish even.
Never use regular table vinegar. Its aroma is too sharp, and only balsamic vinegar creates the balanced flavor that makes the onions taste as if they were grilled.
