Braaied snoek with moskonfyt
| Recipe By: | Suzi Holtzhausen of Gaaitjie in Paternoster |
| Serves: | 6 |
| Cooking Time: | 20 minutes |
| Cook's Tips: | To replace the sea-marsh, wrap the fish in wet, untreated brown paper. |
| Prep Time: | 15 minutes plus 30 minutes to marinate |
Ingredients
- 1 whole snoek
- coarse salt & freshly ground white pepper
- 30 ml orange or naartjie juice
- 10 ml miso seasoning
- 125 ml moskonfyt, plus a little extra
- 90 ml olive oil, to drizzle
- sea marsh grass
- buttered bread, for serving
- 250 g calamata olives, stoned
- 4 anchovy- style sardine fillets
- A squeeze lemon juice
- 2 strips lemon zest
- 1/2 green chilli,thinly sliced
- 12 caperberries, roughly chopped
- 1 handful, fresh and torn basil leaves, finely chopped
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil, to drizzle
- freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Gut, trim, debone and butterfly the snoek. Open out the fish and season both the skin and flesh with salt and white pepper.
- Combine the juice, miso paste, moskonfyt and half the olive oil and spread over the fish, rubbing into the flesh. Allow to stand for 30 minutes, then brush the remaining olive oil over both sides of the fish.
- Line a fish grill with the sea-marsh grass and lay the fish on top. Cover with the remaining grass and grill over medium to hot coals, about 8 minutes a side.
- Drizzle with the extra moskonfyt while cooking. Remove from the grill and scrape off the grass.
To make the olive crush:
Crush all the ingredients with a mortar and pestle just before dishing up. Top each serving of fish with a spoonful of olive crush and serve with buttered bread.
Cooks Tip:
Angelfish or yellowtail works well with this recipe too.
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