Snoek fish is one of the Cape’s most popular exports growing up to 200 cm in size.
It can be baked, poached, fried or smoked but the traditional method is to grill it over the coals and served with boiled sweet potatoes.
Here’s my version of grilled Snoek done in the oven because we had no charcoal, served with salads.
Wash and dry your Snoek. Grease tin foil
And smear your snoek with olive oil, salt and black pepper.
Place the skin side down on the foil and baste with the following ingredients.
4 cloves minced garlic
4 tbsp butter
150 ml apricot jam
2 tbsp soy sauce
juice of 1 lemon
50-100 ml dry white wine.
Mix ingredients all together.
Keep basting your Snoek and turn on the coals a few times.
Grill Snoek for 15 to 20 minutes or until done over hot coals.
Source: Jan Braai
Prepared, tried and tested by: Gail Haselsteiner
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