Braaied snoek with chilli-and-garlic oil Recipe

The Eat Out Woolworths Restaurant of The Year Eat Out Woolworths Financial Services Chef of the Year All the latest restaurant reviews

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Braaied snoek with chilli-and-garlic oil

Braaied snoek is to a Capetonian what croissants are to a Frenchman. It’s part of our heritage, culture and culinary tradition. And while a tasty piece of snoek is good on its own, we all known it’s those “extras” – the ambience, company, view, table setting, accompaniments, among other things – that can turn a nice meal into an unforgettable one. That’s where Grolsch comes in. Its sweet malty aroma leads into a solid malt palate with some bitterness and loads of bold hoppy notes. The earthy hops throughout makes it the perfect partner for flavourful fish, such as snoek.

Serves: 2

fish

Grolsch

Ingredients

1 clove of garlic

3 large chillies

150g feta

20g chopped parsley

6 Tbsp extra virgin olive oil

750g fresh or lightly smoked snoek fillets

50g butter

Method

Prepare the braai and coals. Crush the garlic and chillies lightly in a pestle and mortar. Add the feta, parsley and olive oil and mix gently. Season well. Place the snoek fillets skin-side down onto the braai grid. Baste with the butter and drizzle over half the chilli-and-garlic oil. Braai the fish for 10-15 minutes until the fish flakes. Serve with steamed courgettes and rice. Drizzle with the remaining chilli-and-garlic oil. Serve with a chilled Grolsch!