A Cape Town Favourite – Barbecued Snoek

snoek-braai

traditional snoek braai

There is nothing as delicious as a snoek on coals. Snoek is available everywhere and can even be bought along the highway in our coastal towns.  You can use the following recipe for many other South African fish like – Galleon, Steenbras, Geelbek, Kob, and white Stompneus.

For this recipe you will need one whole snoek of approximately 3 kg.
For the Garlic Butter

  • 200 Grams of butter
  • Juice of 1 Lemon
  • 15ml Garlic crushed (approximately 1 Table spoon)
  • Fresh Black-pepper

Olive Oil

For the Garnish
Lemon quarters and some fresh herbs

How to braai a traditional South African Snoek

First you need to start by making a fire. Cut the fish through its spine column and in halves – clean it thoroughly. Rub the barbecue grill and the fish skin both with some olive oil. Place the fish skin side on the grill on the open grid. Mix the butter and garlic in a small saucepan on the stove or on the coals. With a clean brush, brush the garlic butter mixture onto the fish and place on the warm coals with the fish side down for 5 min, now it ought to be brown, turn the grid and braai for another 10min.
In the meantime, brush the garlic mixture onto the fish a couple of times while you are braaing. Be careful not to overcook the fish otherwise it dries out and it would lose it flavour.

Lay the table beforehand as when the fish comes of the grill it should be eaten immediately – call the guest! Place the fish on a large platter and serve.

On our West Coast in South Africa we serve this fish with brown bread, real butter and sometimes a dollop of grape jam, otherwise just a squeeze of lemon will do. The wine will be white, cold and from South Africa.

I have added the Youtube movie below of a different snoek braai recipe. I have tried this recipe and found it to be awesome.

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