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FISH BOBOTIE

FISH BOBOTIE

A tasty and lighter version of a popular Cape Malay dish delicately spiced with curry and topped with an egg custard.
Serves 4
1 x I&J Deep Water Hake Prime Medallions 450 g pack
7.5 ml medium curry powder
1 tsp (5 ml) turmeric
4 tsp (20 ml) white vinegar
1 tsp (5 ml) brown sugar
1 Tbsp (15 ml) olive oil
1 large onion, chopped
3 Tbsp (45 ml) chutney
¼ cup (60 ml) seedless raisins
1 slice of white bread, torn into pieces
4 large eggs
100 ml full cream milk
3 bay leaves
1. 
Microwave the frozen I&J Deep Water Hake Medallions as per instructions on the pack.
Microwave the frozen I&J Deep Water Hake Medallions as per instructions on the pack.
2. 
Pre-heat the oven to 180°C.
Pre-heat the oven to 180°C.
3. 
Combine the spices, vinegar and sugar.
Combine the spices, vinegar and sugar.
4. 
Heat the olive oil over medium heat and sauté the onion until it becomes translucent. Add the cooked medallions and the spice paste mixture.
Heat the olive oil over medium heat and sauté the onion until it becomes translucent. Add the cooked medallions and the spice paste mixture.
5. 
Bring the contents of the pan to a simmer and cook for 12-15 minutes. Add the chutney and raisins.
Bring the contents of the pan to a simmer and cook for 12-15 minutes. Add the chutney and raisins.
6. 
Spoon the mixture into a shallow ovenproof dish.
Spoon the mixture into a shallow ovenproof dish.
7. 
Mix the eggs and the milk together and coat all the bread pieces. Pour over the fish mixture.
Mix the eggs and the milk together and coat all the bread pieces. Pour over the fish mixture.
8. 
Place the bay leaves on top of the egg custard mixture.
Place the bay leaves on top of the egg custard mixture.
9. 
Bake for 15-20 minutes, or until the custard is set.
Bake for 15-20 minutes, or until the custard is set.
A tasty and lighter version of a popular Cape Malay dish delicately spiced with curry and topped with an egg custard.
1 x I&J Deep Water Hake Prime Medallions 450 g pack
7.5 ml medium curry powder
1 tsp (5 ml) turmeric
4 tsp (20 ml) white vinegar
1 tsp (5 ml) brown sugar
1 Tbsp (15 ml) olive oil
1 large onion, chopped
3 Tbsp (45 ml) chutney
¼ cup (60 ml) seedless raisins
1 slice of white bread, torn into pieces
4 large eggs
100 ml full cream milk
3 bay leaves

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