KitchenCoZa

EPISODE 3: RECIPE

Visman’s Houtbaai 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.

• 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.

• 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.

• 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.