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.
