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Fish Bobotie

Serves 6

Bobotie is one of the most widely known and cherished Cape dishes, dating back to the 17th century Dutch Settlers and their uniquely spiced style of cooking. It was a Monday dish made from the Sunday roast leftovers. Today, raw minced beef is used, but we’ve tried Cape Hake… Equally delicious!


Use these products

Hake Medallions 450 g

Ingredients

  • 2 x 450 g Cape Hake Medallions
  • 3 tbsp (45 ml) Olive oil
  • 2 Onions, finely chopped
  • 1 tbsp (15 ml) Minced garlic
  • 1 tbsp (15 ml) Grated ginger
  • 4 tsp (20 ml) Fish curry masala
  • 2 tsp (10 ml) Roasted garam masala
  • ¼ tsp (1.25 ml) Turmeric
  • 4 tbsp (60 ml) Chutney
  • 1 tbsp (15 ml) Apricot jam
  • 4 tsp (20 ml) Lemon zest
  • 4 tsp (20 ml) Lemon juice
  • 4 tbsp (60 ml) Breadcrumbs
  • 4 Large eggs, whisked
  • 1 cup (250 ml) Fresh cream
  • 4 Bay leaves

Method

  1. Prepare the fish according to the preparation guide on the packaging.
  2. Once cooked, remove from the oven, place in a bowl and break the fish with a fork by pressing down on the portions. Alternatively, place in a food processor and chop for about 2 minutes on high speed, until finely chopped.
  3. Heat the oil in a saucepan and add the chopped onions.
  4. Sauté until the onions are translucent, and then add the garlic, ginger and all the spices. Sauté a further 5 minutes. Remove from the heat and stir in the cooked fish, chutney, jam, lemon zest, juice and breadcrumbs.
  5. Place mixture in an oven-proof rectangular dish. Whisk the eggs and cream together and pour over the fish. Place the bay leaves into the egg and cream mixture.
  6. Bake in a preheated oven at 180°C for 25 minutes.

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