RECIPE: Fish bobotie
This iconic Cape Malay dish is usually made with lamb, but we've used fish instead
Serves: 6
Ingredients:
2 thick slices stale white bread, remove the crusts
375ml (1 cups) milk
700g white fish fillets, cut into blocks
2 large onions, finely chopped
15ml (1 tbsp) butter
15ml (1 tbsp) oil
15ml (1 tbsp) curry powder
45ml (3 tbsp) fruit chutney
5ml (1 tsp) turmeric
85ml (⅓ cup) seedless raisins
Finely grated rind and juice of 1 lemon
Salt and pepper
1 extra-large egg, lightly beaten
12 fresh lemon leaves
Method:
1. Soak the bread in 125ml (½ cup) of the milk.
2. Place the fish in a food processor and roughly chop without making a mush.
3. Mash the soaked bread, add to the fish and mix through.
4. Fry the onions in the butter and oil until soft.
5. Add the curry powder and fry for 2-3 minutes.
6. Stir in the chutney and turmeric.
7. Add the onion mixture to the fish with the raisins, lemon rind and juice, season and mix through.
8. Combine the remaining 250ml (1 cup) milk with the beaten egg.
9. Fold half the milk mixture into the fish mixture and divide between 6 individual baking dishes.
10. Pour over the remaining milk mixture.
11. Roll the lemon leaves up and push 2 leaves halfway into each dish of bobotie.
12. Bake in a preheated oven at 180°C for about 20 minutes or until just set.
13. Serve with yellow rice and chutney.