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S1 Ep3 / Visman’s Houtbaai Snoek

EPISODE 3: RECIPE

Visman’s Houtbaai Snoek

STEP 1 - Clean and dry the snoek
  • Wash the snoek well under cold running.
  • Salt the snoek with coarse sea salt that will absorb excess water.
  • Blot it with paper kitchen towel.
STEP 2 - Basting sauce
  • Using a small pot on the fire or on a stove, melt the butter and add the apricot jam and lemon juice.
  • Add the crushed garlic.
  • Heat and stir until everything is melted and mixed.
STEP 3 - Making the fire and cooking the snoek
  • In the braai area, make a direct fire using the charcoal and firelighters.
  • Shake off all the course sea salt from the snoek.
  • Brush the skin side of the snoek with the olive oil to prevent it from sticking to the grid.
  • Place the snoek skin side down onto the box braai grid. Basting the flesh side of the grid liberally with the apricot jam mixture and lay with lemon slices.
  • Close the grid.
  • Braai skin side down for 9min until skin is crispy. Rotate and cooked flesh side down for a further 6min until the flesh just starts to flake.
STEP 4 - finishing the rice accompaniment
  • Place the butter in a small pot with the spices onto the fire to melt.
  • Combine the rice, peppers, peas and corn and stir the fragrant butter through until well combined.
  • Serve the snoek flesh side and garnish with lots of fresh lemon.
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Visman’s Houtbaai Snoek

INGREDIENTS

  • 1 fresh snoek, cleaned with head and tail cut off
  • salt and pepper
  • olive oil
  • For the basting:
  • ½ cup PnP butter
  • ½ cup PnP apricot jam
  • juice of a lemon
  • 4 chopped garlic cloves
  • PnP salt and pepper
  • 1 lemon, cut into slices
  • For the rice:
  • 125g butter
  • 1 tbsp steak and chops seasoning
  • 2 cups long grain rice cooked
  • 1 cup mixed peppers chopped
  • 1 small tin of sweet corn
  • 400g frozen peas boiled until tender
  • Equipment:
  • Weber
  • 4kg bag PnP Charcoal
  • 1 box PnP firelighters
  • 1 x large box braai grid
Start cooking today - HAVE EVERYTHING DELIVERED TO YOUR DOOR
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SEASON TWO

SEASON ONE