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!
Hake Medallions 450 g
- 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
- Prepare the fish according to the preparation guide on the packaging.
- 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.
- Heat the oil in a saucepan and add the chopped onions.
- 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.
- 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.
- Bake in a preheated oven at 180°C for 25 minutes.