West Coast Fine Dining Snoek
Delicious snoek smothered in a classic butter and apricot glaze that’s made for the braai! Sticky orange sweet potatoes are the perfect partner.
Marthinus StrydomThe Story
Originating from the coastal regions of Southern Africa, smoked snoek barbecue holds a rich history that intertwines culinary traditions with the bounties of the sea. This delectable dish has its roots in the centuries-old practices of preserving fish through smoking. Indigenous communities along the shores discovered that smoking not only extended the shelf life of the precious catch but also endowed it with a unique and irresistible flavor profile.
The tradition of smoked snoek barbecue further evolved as European explorers and settlers brought their culinary influences to the region. Over time, the practice of slow-smoking snoek over open flames became a culinary artform, allowing the fish's distinctively firm and flavorful flesh to meld harmoniously with the aromatic wood smoke. As local spices, herbs, and ingredients began to intermingle with these techniques, the recipe for smoked snoek barbecue transformed into a beloved culinary emblem, celebrated in coastal towns and urban grilling scenes alike. Today, this tradition continues to thrive as a testament to the interplay of cultural exchange, culinary innovation, and the sea's generous offerings.
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Ingredients
Method
- Preheat oven to 200°C.
- Rinse snoek and pat dry.
- Season, cover with a clean tea towel and set aside.
- Mix apricots with garlic, parsley and butter.
- Season and set aside.
- Toss sweet potatoes with oil, orange juice and honey in a roasting tray. Season.
- Roast for 45-50 minutes until soft and sticky.
- Prepare medium coals and cover one half of a braai grid with foil.
- Place fish on foil and spread apricot mix over snoek.
- Braai until firm and white, about 20-25 minutes.
- Grill under the broiler in the oven for a few minutes.
- Sprinkle sweet potato with feta, rocket and watercress, if using, and serve with snoek.
