Bobotie

Simon Rimmer’s bobotie

This South African-inspired dish is sure to win your heart and soul!

By , 12 April 2017
Simon Rimmer’s bobotie
  • Ready in: 20 mins
  • Serves: 6
  • Price: £1.10 per serving
Nutritional Info
Each 260g serving contains
  • Energy 1284KJ 307KCAL
    15%
  • Fat med
    17.9g
    25%
  • Saturates med
    6.0g
    30%
  • Sugars low
    3.6g
    4%
  • Salt low
    0.55g
    9%
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
Ingredients
  • 1 mackerel fillet, skinned
  • 2 hake fillets, skinned (haddock can also be used)
  • 2 tsp rapeseed oil
  • 1 red onion, sliced
  • 1 clove garlic, chopped
  • 2 potatoes, peeled, cubed and cooked
  • 1 carrot, sliced and cooked
  • 3 tbsp white wine vinegar
  • 6 large British Lion eggs, beaten
  • 150ml single cream
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 1 tsp nutmeg
  • 2 tbsp parsley, chopped
Method
  • Cut the fish into five centimetre pieces.

  • Fry the onion and garlic in the oil for about five minutes or until soft and then add the potatoes, carrot and fish to the pan.

  • Pour over the white wine vinegar and then spoon the mixture into a baking dish, giving it a good stir.

  • Beat the eggs, cream and spices together, add the parsley and season well.

  • Spoon over the fish mixture and bake at 180C/160 Fan/Gas 4 for about 15-20 minutes or until set.