A proud member of the Sea Harvest Group
Group
Australia
Saldanha
A warmly spiced South African favourite made with tender flakes of fish and a golden savoury custard topping.
Fish
1 box (450 g) Sea Harvest Hake Medallions defrosted
1 Tbsp (15 ml) vegetable oil
Salt and freshly ground black pepper
1 Tbsp (15 ml) lemon juice
Bobotie Filling
3 slices white bread
½ cup (125 ml) milk
2 Tbsp (30 ml) vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 tsp (10 ml) curry powder
1 tsp (5 ml) ground turmeric
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
¼ tsp (1.25 ml) ground cinnamon
1 Tbsp (15 ml) tomato paste
1 Tbsp (15 ml) apple cider vinegar
2 Tbsp (30 ml) fruit chutney
1 Tbsp (15 ml) apricot jam
1 tsp (5 ml) brown sugar
50 g sultanas
Salt and freshly ground black pepper
Custard Topping
2 large eggs
Reserved soaking milk, plus enough additional milk to make 1 cup (250 ml)
Pinch of salt
4–6 bay leaves
To Serve
Turmeric rice
50 g Toasted coconut shavings (optional)
Fish
Preheat the oven to 180 °C.
Season the Sea Harvest Hake Medallions with salt and pepper, then drizzle over the lemon juice.
Heat the vegetable oil in a frying pan over medium heat. Cook the fish for 2–3 minutes per side, or until just cooked through. Transfer it to a plate and leave to cool slightly, then flake it into large pieces and set aside.
Bobotie Filling
Soak the bread in the milk for 2 minutes. Gently squeeze the bread, reserving the soaking milk for the custard topping, then mash it into a paste.
Heat the vegetable oil in a large frying pan over medium heat. Add the onion and cook for 6–8 minutes, or until softened and lightly golden.
Add the garlic, curry powder, turmeric, cumin, coriander and cinnamon. Cook for 30 seconds, stirring, until fragrant.
Stir in the tomato paste and cook for 1 minute. Add the apple cider vinegar and cook for another 30 seconds, allowing it to reduce slightly.
Add the soaked bread, fruit chutney, apricot jam, brown sugar and sultanas. Mix until well combined.
Gently fold in the flaked fish, keeping some larger pieces intact. Season with salt and pepper.
Spoon the mixture into a lightly greased baking dish and spread it into an even layer.
Custard Topping
Whisk the eggs with the reserved soaking milk and enough additional milk to make 1 cup (250 ml). Season with a pinch of salt.
Pour the custard evenly over the filling and arrange the bay leaves on top.
Bake for 30–35 minutes, or until the custard is set and lightly golden. Leave the bobotie to rest for 10 minutes before serving with turmeric rice and toasted coconut if using.
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