Snoek is the South African braai (barbecue) fish par excellence. You can buy it whole or already filleted and smoked (but with the fillets still attached). Snoek (known as snake mackerel in English) <em> Thyrsites atun</em> is a fish native to the seas of the Southern Hemisphere. It’s known in Australasia as barracouta; though it is not closely related to barracudas. In fact, Snoek is a member of the Gempylidae, the snake mackerel family. Mackerel would make a good substitute in this recipe. Traditionally, South African bobotie is a dish consisting of spiced minced meat baked with an egg-based topping. The Afrikaans etymological dictionary claims that the probable origin is the Malayan word boemboe, meaning curry spices. Others think it to have originated from bobotok, an Indonesian dish which consisted of totally different ingredients. Originally it was made in the Cape of Good Hope using a mixture of mutton and pork; though today it’s more likely to be made with beef or venison. Though a lamb-based version is popular during Easter. Some, but not all versions, use curry powder or curry spices. This version arose in the Cape Malay population of Capetown.
Prep time 25 minutes/Cook tine 60 minutes/Serves 6
Ingredients:
1kg (1 ¼ lbs) fresh snoek
2 slices bread
500ml (2 cups) milk
1 onion, chopped
2 tbsp sunflower oil
1 tsp fresh ginger, grated
1 clove garlic, finely chopped
4 curry leaves (optional)
1 tsp cumin seeds, crushed
1 tsp coriander seeds , crushed
Seeds from 3 green cardamom pods
2 tsp mild curry powder
1 x 410g (16 oz) tin, chopped peeled tomatoes
4 lemon or bay leaves
4 pieces of cassia bark (or 2 cinnamon sticks)
3 eggs
Method:
Preheat the oven to 180°C (160C fan/360F).
Cut the snoek into large pieces, place in a saucepan of boiling water and simmer gently until cooked (about 5 to 10 minutes), depending on the thickness of the fish.
Drain the fish in a colander, set aside to cool, then carefully flake the fish, removing the bones and skin. Place the fish in the base of your baking dish (or use a casserole).
Place the bread in a bowl, pour over 120ml (½ cup) milk and set aside to soak.
In the meantime, in a pan over a medium heat, gently fry the onion in the sunflower oil, then add the ginger, garlic, curry leaves (if using), spices and curry powder. Stir-fry the mixture for 2 minutes, then add the tinned tomato. Bring to a boil, reduce to a simmer then cook, stirring frequently, until the mixture has reduced and is beginning to thicken.
Squeeze the excess milk from the soaked bread and break it up into large crumbs. Sprinkle the bread over the snoek flakes and pour over the spicy sauce. Stir until combined, then add the lemon or bay leaves and cassia sticks.
Beat the eggs with the remaining milk and pour over the fish. Transfer to the centre of you pre-heated oven and bake for 40 to 45 minutes, or until the custard is set and the edges browned.
