Hake and fennel bobotie

Recipe from: 23 April 2010
hake bobotie

Ingredients 15
Servings 2
Minutes 15 mins


Serving Change
  • 8-10
    hake fillets, skins removed
  • 2
    onions, chopped
  • 5
  • 10
    stem of ginger, sliced
  • 5
    baby fennel bulbs, roughly chopped
  • 3
    red chillies, finely chopped
  • Zest of 1 lemon
  • 2
    slices of day old bread
  • 2
    fish masala (my spice mix for fish is dominated by star anise, cardamom, fennel, cassia and coriande
  • handful
    fresh coriander leaves, roughly chopped
  • Tbs
    ground turmeric
  • 80-100
  • Sugar, salt and pepper to taste
  • 2
  • 60
    coconut milk


15 mins
To spice up the bland hake, mince it with one of the onions, baby fennel bulb, ginger, garlic, lemon zest and bread crumbs using either a food processer or traditional mincer.  

In a large pot, fry the remaining onion and chillies until the onion is tender.

Add the masala and fry for a couple of seconds until fragrant.

Now add the fish mince mixture, turmeric and coriander leaves, and cook for approximately five minutes stirring frequently.

Add the vinegar, and season with sugar, salt and pepper.

Add enough sugar to nicely balance the warmth of the spices and the vinegar tang, but don’t go overly sweet.

Cook for a couple minutes more, and taste for seasoning.

At this stage you can also stir in some chutney for sweetness, or tamarind water for tartness.
Transfer the bobotie mixture to a lightly greased ovenproof dish, or individual moulds.

Beat the eggs with the coconut milk and a shake of powdered turmeric, and pour it over the bobotie mix.

Bake at 180°C for approximately 30 minutes, or until the eggy coconut crust turns a beautiful golden brown.
I serve mine with poppadums, a raw onion and mint sambal, sun-dried peaches soaked in balsamic vinegar, and a spicy vegetable achar.

It’s even better accompanied by a glass of chilled Gewurtztraminer.

For more of Sardines on toast's recipes click here...

Read more on: fish/seafood  |  bake  |  shallow-fry


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2016-10-27 11:52

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