It is the 24th of September, and your braai grid is ready! But why not try something different for National Braai Day this year? Instead of the traditional lamb chops and boerewors, Hope Malau is throwing a snoek on the coals. Not only is it totally scrumptious – it is also carb-conscious, dairy-free, and pescatarian-friendly. He shared his recipe with us…
Sticky chilli smoked snoek over the coals
RECIPE BY: Hope Malau
SERVES: 4 to 6
PREP TIME: 5 minutes, plus 30 minutes’ marinating time
COOKING TIME: 8 minutes

For the marinade:

  • 2 limes, juiced
  • 4 olive oil
  • 2 T chilli flakes
  • 3 T honey
  • 5 garlic cloves, minced
  • 1 t fresh ginger, minced
  • 2 T soya sauce
  • A handful fresh coriander, chopped

For the fish:

  • 800 g lightly smoked snoek
  • Salad, for serving
Mix the lime juice, oil, chilli flakes, honey, garlic, ginger, soya sauce and coriander. Pour the marinade over the fish on a ceramic platter. Cover with clingwrap and chill for 30 minutes. Braai on a preheated grid over medium coals, skin side down, until flaky. Serve with salad.

Cook’s note: Cooking the snoek skin side down helps to prevent it from drying out. Cover with the lid of a roasting pan to allow it to cook through.
Wine Pairing
We recommend enjoying your grilled snoek with Lutzville Vineyards Diamond Collection Sauvignon Blanc 2020 (buy now) or Lutzville Vineyards Classic Collection Shiraz Rosé 2020. Both wines will complement the fish perfectly.
About the Chef
Born in Jouberton, a township near Klerksdorp in the North West province, Hope Malau attended the Professional Cooking Academy in North West before moving to Cape Town. Here he started off as a sous chef for local restaurants before getting his big break into magazines when he became Siba Mtongana’s assistant. A few years later he became Mzansi’s first male, black food editor when he was named Drum’s new Food Editor.
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