Today my husband and I are celebrating National Braai Day in Swakopmund, Namibia. And what better way to do this than with a fresh Snoek on the braai! Fish just tastes better when you hear the waves in the background and smell the salt of the sea in the air.
Why Snoek is the best fish-choice for you:
- It is high in the good fatty acid eicosapentaenoic acid (EPA) and the omega 3 fatty acid docosahexaenoic acid (DHA)
- Snoek is a good source of proteien (Better than Hake, Seabass, Cod & Rainbow Trout!)
- It's a low cost fish option and absolutely worth every cent in taste!
- Snoek is listed on SASSI's green list for best sustainable fish choices
• 1kg Snoek, Cleaned & Deboned
• 30ml Fresh Lemon Juice
• 80g Butter
• 30ml Apricot Chutney
• 1 Small Red Chilli, Seeded and Finely Sliced
• 120ml Apricot Jam
• 4 Garlic Cloves, Minced
• 25g Fish Stock Sachet
• 10g Fresh Coriander, Chopped
• Sea Salt & Freshly Ground Black Pepper to Taste
• 3 Sweet Potatoes, Halved
1. Prepare a braai and wait until the coals are gentle enough to cook over.
2. Pat the snoek dry using kitchen paper, then place skin-side down on a sheet of tin foil.
3. Season with salt and pepper.
4. Wrap the sweet potato halves in foil and braai until soft.
5. Prepare the glaze by heating the butter in a saucepan and sauté the garlic for 1 minute until fragrant.
6. Add chilli and stir. Add jam, lemon juice, chutney and stock – stirring continuously to combine. Then reduce the heat and simmer for 5 minutes.
7. Add coriander and stir.
8. Place the snoek (still on the foil) on the braai. Using a basting brush – generously baste the fish with the glaze. Cook for 8-10 minutes.
9. When fish turns white, turn and baste it again, then cook for 3-5 minutes on the other side.
10. Serve with the cooked sweet potatoes.
May this weekend be filled with "Braaivleisvure"! May you have all your close friends and family around your table and may you just experience "togetherness" - a feeling that became so very foreign to use since the start of 2020.