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Hake bobotie

Prep time 20 mins
Cooking Time 30 mins
Serves 4
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Recipe By

Georgia East

  • 500g MSC certified Cape Hake, filleted and sliced into sections
  • 1 thick-cut slice of white bread
  • 200ml milk
  • 65ml butter or olive oil
  • 1 large onion, coarsely chopped\
  • 1 lemon, juiced
  • 1 tablespoon curry powder
  • 2 tablespoons seedless raisins
  • Coarse ground sea salt and black pepper
  • 2 large eggs
  • A sprig of fresh curry leaves or 1-2 bay leaves

  1. Preheat the oven to 190°C. Season the hake pieces with salt and pepper and fry in a little butter or olive oil until just cooked. Flake and set aside. Soak the bread in the milk.
  2. Sauté the onion in the butter or olive oil until soft and translucent. Add in the lemon juice, curry powder, raisins and hake and cook for a minute. Season to taste.
  3. Squeeze out the bread and crumble into the mixture, reserving the milk. Spoon the mixture into a greased ovenproof dish.
  4. Beat the eggs into the milk and pour over the top of the bobotie mixture. Place the curry or bay leaves on top and bake for 30-35 minutes or until the custard is set.
  5. Serve the bobotie with fruit chutney, toasted flaked almonds and a green salad.

Ingredients

Method

  • 500g MSC certified Cape Hake, filleted and sliced into sections
  • 1 thick-cut slice of white bread
  • 200ml milk
  • 65ml butter or olive oil
  • 1 large onion, coarsely chopped\
  • 1 lemon, juiced
  • 1 tablespoon curry powder
  • 2 tablespoons seedless raisins
  • Coarse ground sea salt and black pepper
  • 2 large eggs
  • A sprig of fresh curry leaves or 1-2 bay leaves

  1. Preheat the oven to 190°C. Season the hake pieces with salt and pepper and fry in a little butter or olive oil until just cooked. Flake and set aside. Soak the bread in the milk.
  2. Sauté the onion in the butter or olive oil until soft and translucent. Add in the lemon juice, curry powder, raisins and hake and cook for a minute. Season to taste.
  3. Squeeze out the bread and crumble into the mixture, reserving the milk. Spoon the mixture into a greased ovenproof dish.
  4. Beat the eggs into the milk and pour over the top of the bobotie mixture. Place the curry or bay leaves on top and bake for 30-35 minutes or until the custard is set.
  5. Serve the bobotie with fruit chutney, toasted flaked almonds and a green salad.

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