- 400 grams of fish fillet (hake)
- ½ cup of whole wheat flour
- ½ cup of sunflower oil
- 1 lemon
- ½ onion
- 20 grams of fresh ginger
- 2 cloves of garlic
- ½ cup of tomato sauce
- 1 tablespoon of brown sugar
- Salt and pepper to taste
Season the hake fillets with salt and pepper, and add the juice of one lemon. Set them aside while you prepare the rest of the ingredients.
Finely chop the peppers, onion, garlic, and ginger into a small brunoise, either by hand or using a food processor.
In a pan, heat the oil and add the processed seasonings to make a sofrito. Once they start to release their aromas and juices, add the tomato sauce and sprinkle in the sugar. Stir well and let it simmer over low heat for about 10 minutes. If you notice the sauce thickening too much, you can add a little water to reach your desired consistency. Before removing from the heat, adjust the salt to your liking, cover it, and set aside for plating.
Coat the fish fillets in whole wheat flour and fry them in a pan. They should cook for about 3 minutes on each side. You'll achieve a golden color and a texture similar to that of being dipped in breadcrumbs and egg, but it's much lighter, more economical, quicker, and less harmful.
After frying the hake fillets, let them drain on absorbent paper.
To serve each portion, first place a generous spoonful of the sauce or sofrito, then lay the fillets on top, and accompany the dish with white rice, mashed potatoes, or vegetables.
Enjoy your meal!