Fish bobotie

Fish bobotie

A South African fish bobotie recipe from the West Coast

Important Recipe Information

Prep time: 30min
Cooking time: 30min
Ready in: 60min
Difficulty: Easy
Serves 4

Ingredients

  • 2 potatoes, peeled, cubed
  • 1 carrot, sliced
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 2 mackerel fillets, cut into large chunks
  • 3 x 175g/6oz hake fillets, cut into large chunks
  • 3 tbsp white wine vinegar
  • 3 free-range eggs, beaten
  • 150ml/5½fl oz cream
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 1 tsp grated nutmeg
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper

Method

Preheat the oven to 180C/350F/Gas 4.

Cook the potatoes in a pan of boiling salted water for 5-10 minutes or until tender. Drain. Blanch the carrot slices in a pan of boiling water for 2-3 minutes. Drain.

Heat the oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened. Add the potato, carrot, mackerel and hake.

Pour over the vinegar then spoon the mixture into a baking dish

Beat the eggs, cream and spices together in a bowl. Add the parsley and season with salt and freshly ground black pepper.

Spoon the egg mixture over the fish mixture and bake for 20-25 minutes, or until set.

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