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Fish bobotie in poppadum cups
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Current rating: 3.7 from 7 votes.
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Fish bobotie in poppadum cups

Current rating: 3.7 from 7 votes.
A classy way to present one of our heritage dishes. The trick is to half-bake the poppadums in muffin pans before adding the fish filling and topping.
Time Less than 45 minutes
Serves: 12
Recipe Type: Appetisers
Main Ingredient: Fish and Seafood
Method

Step 1

  • Preheat oven to 180°C. Heat oil and butter in a pan. Add onion and cook until soft.
  • Add ginger, garlic and fish masala and cook for another minute
  • Remove from heat and add tomato pesto or paste
  • Stir together water, vegetable stock powder and lemon juice and allow bread to soak in liquid. Mash with a fork and mix with onion mixture.
  • Add flaked fish and mix in lightly. Season to taste.


Step 2

  • Soak poppadums one by one in lukewarm water for 1 to 2 minutes until softened, then drain on a clean dry cloth


Step 3

  • Mould softened poppadums into well-oiled muffin pans
  • Bake for about 7 minutes until just beginning to colour


Step 4

  • Remove from oven, fill with fish mixture and push down quite firmly
  • Beat sour cream, seasoning and eggs until well blended and pour over fish filling
  • Bake for 15 minutes, or until beginning to colour on top
  • Serve with yellow rice and sambals
Instructions
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