It might not be as well-known as mince bobotie, but it’s just as tasty.
Preparation time: 15 minutes Cooking time: 30-35 minutes
400 g cooked white fish, skinned and
1 thick slice low-GI bread, crusts removed
250 ml (1 c) fat-free milk
2 onions, chopped
15 ml (1 T) canola oil
5 ml (1 t) garlic and ginger paste
juice and zest of 1 lemon
10 ml (2 t) roasted masala or curry
1 small green apple, grated
15 ml (1 T) each sultanas and almonds
(optional) salt and pepper
2 large eggs
4 bay or lemon leaves
sambal (see recipe in tip below), low-GI brown rice and plain yoghurt to serve
1 Heat the oven to 180 °C. Grease an ovenproof dish or 4 ramekins.
2 Filling Flake the cooked fish and set aside.
3 Soak the bread in the milk.
4 Fry the onions in the oil until soft. Add the garlic and ginger paste, lemon juice, zest and masala. Remove from the stove and stir into the flaked fish.
5 Squeeze the bread to remove the milk (reserve the milk for the topping) and add to the fish. Mix well. Add the apple, sultanas and almonds (if using), season with salt and pepper and stir. Spoon into the prepared dish(es).
6 Topping Whisk the eggs and reserved milk well. Season with salt and pepper. Pour over the fish mixture. Lightly push the bay or lemon leaves into the top (one per ramekin, if using) and bake for 25-30 minutes or until the egg mixture has set.
7 Serve with the sambal, brown rice and plain yoghurt.