Classic & Familiar

Hake Bobotie

Serves 4


  • 1 x 450 g pack I&J Deep Water Hake Prime Medallions, microwaved until cooked
  • Spices: 7.5 ml medium curry powder, 5 ml turmeric
  • 20 ml white vinegar
  • 5 ml brown sugar
  • 1 large onion, chopped
  • 2 medium Granny Smith apples, peeled and grated
  • 45 ml chutney
  • 60 ml seedless raisins
  • 1 slice of white bread, cut into even cubes
  • 4 large eggs
  • 100 ml full-cream milk
  • 3 bay leaves


  • Preheat the oven to 180°C.
  • Combine the spices, vinegar and sugar. Sauté the onion and apples in butter and oil until the onion becomes translucent. Add the cooked hake and the spice paste mixture.
  • Bring the contents of the pan to a simmer and cook for 5 minutes. Add the chutney and raisins.
  • Spread the mixture in a shallow ovenproof dish.
  • Mix the eggs and the milk together and coat all the bread pieces. Pour over the fish mixture.
  • Place the bay leaves on top of the egg custard mixture.
  • Bake for 15  ̶  20 minutes, or until the custard is set.

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