How to cook African Fish Bobotie
- 2 pounds African maasbankers (or any white fish such as hake) fillets, skinned
- 1 onion
- 1 clove garlic
- 2 sprigs fresh parsley, chopped
- 1 chilli
- 1 carrot, peeled
- 2 potatoes, peeled
- 1 egg
- 1 teaspoon grated nutmeg
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 3 teaspoons vinegar or lemon juice
- 1 teaspoon salt
- Preheat the oven to 370°F / 180°C.
- Mince the fish, onion, garlic, parsley, chilli, carrot and potatoes in a mincer or food processor.
- Add the remaining ingredients and mix well.
- Spoon into a large, greased ovenproof dish and level the top.
- Bake for 35-40 minutes, until golden brown and cooked.
- Serve the African Fish Bobotie with white rice and pampoenmoes (breaded pumpkin).
Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town. Every South African cook has his or her own favorite version of this dish, some very simple, others quite elaborate. Bobotie is typically served with geelrys (yellow rice) and a side of mango chutney.
Beat 2 eggs into 1 cup (8 ounces/240 ml) buttermilk and season with salt, lemon pepper or black pepper. Pour over the bobotie before baking.
This recipe for African Fish Bobotie serves/makes: 6
The African Fish Bobotie recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Baked