Bobotie is one of the most known and cherished Cape dishes, dating back to the 17tj century Dutch settlers. It was known as ‘Monday-dish’ which was normally made from Sunday roast left overs.
This hake bobotie recipe is from a book by Daisy Jones, called Starfish.
Every year, we take one cookbook along on our trip to Buffalo Bay. This year it was ‘Starfish’ and we couldn’t have made a better choice. Not only is it a cookbook with the delicious fish dishes, but it’s also a cookbook that tackles the issue of overfishing and takes a fresh look at ocean-friendly South Africa fish.
1 thick slice of white bread
1 onion, coarsely chopped
1 lemon, juice
1 tablespoon curry powder
2 tablespoon seedless raisins
2 tablespoon almonds, chopped
1 tablespoon chutney
1 teaspoon salt
Ground black pepper, to taste
2 bay leaves
4 slices wholegrain bread
FOR THE TOMATO SAMBAL
tomato, finely chopped
onion, finely chopped
parsley, finely chopped
Prepare all your ingredients.
Preheat the oven to 190C.
Heat a large non-stick pan over medium heat and cook the hake until just cooked through (or add a dash of olive oil if you don’t have a non-stick pan).
Add the bread and milk to a small bowl and soak for 5 minutes.
Heat the butter in the pan, add the onion and sauté for 5 minutes or until transparent. Add the lemon juice, curry powder, raisins, almonds, chutney, salt and pepper; cook for a minute or until fragrant. Add the hake.
Squeeze the milk from the bread and reserve it. Add the bread to the fish mixture and stir to combine. In a medium bowl, beat the eggs, pour in the reserved milk and blend well.
Put the fish mixture in a greased oven-proof dish and pour the egg mixture over the top with the bay or lemon leaves. Bake in the pre-heated oven for 25 minutes or until the custard is set.
While you are waiting for the bobotie, prepare your sambal. Add all the ingredients to a bowl, season to taste and toss to combine.
Serve your bobotie with the tomato sambal and a slice of bread.