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Ladismith Cheese

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Fish Bobotie

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!

Serves

6-8

Prep

Cook

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

Preparation & Cooking

  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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