How to make
The hake is grinded into fish mince and mixed with the beaten egg, sour cream, baking powder, salt, black pepper, tomato paste and a few drops of chili sauce.
Mix well until homogenous.
The mixture is distributed in silicone molds for muffins, which are covered/wrapped with cling film. They are placed in a steamer and cooked for exactly 25 minutes. Then they are removed from the appliance and allowed to cool (you don't have to wait for them to cool completely).
If you don't have a steamer, bake fish appetizers in a 360°F (180°C) oven until golden brown (then don't wrap them in cling film, maybe just aluminum or nothing at all). They're definitely much juicier when steamed, I should note.
Remove them from the molds and arrange the fish muffins in elegant appetizer plates. Drizzle chili sauce on top and garnish with fresh parsley leaves.
I always serve this quick and tasty appetizer with mayonnaise - a perfect combination.
Enjoy my mini hake fish specialties!
