Preparation time: 10 minutes
Cooking time: 45 minutes
This dish is based on a recipe by chef Kobus van der Merwe of Paternoster. You can use any white fish.
- olive oil
- 1 large onion, chopped
- 2 cm fresh ginger, grated
- 5 cloves garlic, finely chopped
- 1 large Granny Smith apple, chopped
- ½ teaspoon turmeric
- 2 – 3 tablespoons fish masala (or curry powder)
- 650 g cooked snoek, flaked
- 1 thick slice of brown bread, crumbed
- 1 tin (400 g) brown lentils
- a bunch of coriander leaves, chopped
- 1 tablespoon apricot jam
- 4 tablespoons balsamic vinegar 3 large eggs, beaten
- 300 ml coconut milk
- a handful of pecan nuts
- Heat the olive oil in a pan and fry the onion, ginger, garlic and chopped fennel until tender. Add the turmeric and masala. Fry for 2 minutes over mild heat.
- Add the fish, bread crumbs, lentils, fresh coriander, apricot jam and vinegar. Stir over mild heat for another 10 minutes. Taste the dish and add more vinegar, lemon juice or sugar if needed.
- Preheat the oven to 180 °C. Divide the mixture among 6 bowls or ladle it into one large dish. Mix the beaten egg and the coconut milk and pour over the fish mixture. Decorate with pecan nuts and bake for 20 to 30 minutes or until the crust is golden brown.