Gambas pil pil or prawns pil pil are a favourite and seem to be a must when dining out in Gibraltar or Spain. Every one who is a fan of the simply prepared spicy dish knows this is great to enjoy with friends and soak up with some crusty bread at the end of it.
But why does this have to stop at prawns? We thought we would play around and try a pil pil style dish with hake, although cod would also be acceptable. Quick, easy and adjustable to any spice level that suits you, just add more or less chilli.
Finish off your dish with a side of Patatas a lo Pobre or Poor Man’s Potatoes. Ok this sounds good so let’s get started!
If you’re stuck as to what fish to use, then remember, a trip to the local fishmonger’s won’t go amiss, such as the one at Eroski Centre – Gibraltar, with fresh daily deliveries. With leal and sustainably caught and farmed fish you can rest easy knowing that whatever fish you enjoy won’t damage the environment.
- 500 G Hake
- 150ml Olive Oil
- 4 Garlic Cloves
- 1 large fresh Chilli
- Sea Salt
- 20 ml White Wine
1, Wash and season your hake with salt. Leave this to one side though as you won’t need this just yet.
2, Prepare a frying pan with oil and place over a medium heat. Thinly slice the chillies and add these to the oil, don’t worry if the oil is not hot yet as the chilli will flavour the oil and begin to gently fry.
3, When you see the oil is heating up and the chillies are cooking away, lower the heat and add in the fish ( skin side down) and leave on a low heat. Cook this low so that the fish releases its juices and mixes with the infused chilli oil.
4, After about 10 minutes, flip the fish over and add in the garlic, cook for 5 minutes and finish off by drizzling over a splash of white wine. Leave this for another 5 – 10 minutes, ensuring the fish is cooked evenly throughout, then serve.