We love a snoek braai and for as many families that braai this fish, there must be as many recipes. Most of my friends use apricot jam, but we have a different way of doing things in our house. Here is our recipe – try it and enjoy!
- 1 whole snoek
- coarse salt
- 15 mls olive oil
- 2 cloves garlic, crushed
- 30 mls mayonnaise
- open the snoek so it is skin side down and cover the flesh with the coarse sea salt
- leave for 20 minutes and then wash off
- pat dry
- mix together the olive oil, garlic and mayonnaise
- brush this onto the flesh (if you have a really HUGE snoek, you may need more of the mixture)
- braai flesh side down until the mayonnaise starts to melt
- turnover and continue braaing until the fish is done
Ingredients for my snoek braai
- Snoek – this is a locally caught fish which is extremely sustainable as long as the local fishermen look after the resource. It resembles barracuta commonly found close to New Zealand and South America. I try and buy them when the catch is fresh and the fish is best used not frozen.
- Salt – I use salt sourced from the Kalahari Desert. It is very salty so my recipes accommodate this. Adjust seasoning to suit your palate for savoury dishes only.
- Olive oil – I use extra virgin cold pressed olive oil in my recipes. Be sure to store your olive oil in a dark container in a cupboard. Exposure to light could make it go rancid.
- Garlic – buy firm garlic cloves and use even if they sprout. If this really bothers you then plant the sprouted garlic and harvest your own.
- Mayonnaise – I have not used store bought mayonnaise for an extremely long time. It is so easy to make your own and the result is fantastic.