Hake and fennel bobotie

Recipe from: 23 April 2010
hake bobotie

Ingredients 15
Servings 10
Time 15 mins

Ingredients

  • 8-10
    hake fillets, skins removed
  • 2
    onions, chopped
  • 5
    cloves
    garlic
  • 10
    cm
    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
    Tbs
    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
    ml
    vinegar
  • Sugar, salt and pepper to taste
  • 2
    eggs
  • 60
    ml
    coconut milk
 

Method

45 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
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.