– Ivy Johnson
(SHORTCUT, FRESH, HEALTHY)
Her mom believed guests should always get the best and said strangers came before the people of the house. It meant the children ate later and sometimes, when she served snoek, there wasn’t much left of the fish! So Ivy devised this snoek bobotie which provides more than enough for everyone.
SERVES 4-6 Preparation time: 20 min Cooking time: 15-20 min Baking time: 40-45 min
1 kg fresh snoek 2 slices bread 500 ml (2 c) milk 10 ml (2 t) olive oil 1 onion, chopped 5 ml (1 t) grated ginger 1 garlic clove, finely chopped 15 ml (1 T) finely ground cumin seeds 15 ml (1 T) finely ground coriander seeds 15 ml (1 T) roasted masala 10 ml (2 t) medium curry powder 5 ml (1 t) turmeric 5 tomatoes, peeled and chopped 4 lemon leaves or bay leaves 3 eggs
Preheat the oven to 180 °C and grease an ovenproof dish. 1 Cut the snoek into large pieces. Add to a pan of boiling water and simmer slowly until soft, about 5-10 minutes, depending on the thickness of the fish. Allow to cool then flake the fish and remove all the bones. 2 Put the bread in a bowl and pour 125 ml (½ c) of the milk over. Allow to soak. 3 Heat the oil in a pan and lightly fry the onion. Add the ginger, garlic and spices. Stir-fry for about 2 minutes then add the tomatoes. Cook until the mixture starts to thicken. 4 Squeeze the excess milk out of the bread, reserving the milk for the topping. Tear the bread into pieces, scatter over the snoek and add the onion and tomato mixture. Mix well and pour into the ovenproof dish. 5 Insert the lemon or bay leaves into the mixture. 6 Whisk the eggs, remaining milk and reserved milk and pour over the fish mixture. Bake for 40-45 minutes or until the topping is set and the edges have browned. Serve with sambals (see recipes on page 49).