Snoek in sweet chili sauce served with patats

A swift enlarged fish growing to more than 1 and a half metres in length. Armed with a formidable array of fan-like teeth. Snoek is delicious and suitable for baking, frying, grilling, currying and pickling. Snoek must be eaten 8-10 hours after capture if not immediately frozen. Makes a very good pate. When eating snoek, look out for long, fine bones.

What we did:

The Snoek

  1. Clean the snoek
  2. Salt & Pepper the inside and add a (big) dash of lemon juice
  3. Add 2 slices of lemon on top and cover the foil – shiny side inside
  4. Place on griddle and braai (bbq) on hot coals for approximately 30 minutes
  5. Plate on a large fish plate covered with sweet chili sauce

The Patats (sweet potatoes)

  1. Rinse the patats in water
  2. Slice-off the ends
  3. Cover in foil
  4. Place on the griddle on the braai and let it bake for approximately 1 hour

The Garnish

  1. 2 red chillies, cut into diamond-shaped pieces
  2. 3 fresh garlic cloves, sliced
  3. Handful of fennel
  4. Handful of coriander
  5. 1 Lime, sliced into wedges
  6. 1 Lemon, sliced

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