Entree: South Africa – Afrikaner / Boer – Smoked Snoek (Whole coastal fish cured and slow-smoked over wood, traditionally served with tangy relish or preserves)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2 whole snoek, approx. 2 lb (900 g) each, gutted and cleaned
- 1/4 cup (60 ml) coarse sea salt
- 3 tbsp (45 ml) brown sugar, packed
- 1 tbsp (15 ml) cracked black pepper
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, crushed
- 2 lemons, sliced
- 2 cups (150 g) hardwood smoking chips (apple, oak, or eucalyptus), soaked in water 30 minutes
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) apricot jam or fruit chutney (optional, for serving)
- 1/4 cup (60 ml) olive oil (for relish)
- 1/2 tsp (2.5 ml) sugar (for relish)
- 1/2 tsp (2.5 ml) coarse salt (for relish)
- 1 small red onion, thinly sliced (for relish)
- 2 medium tomatoes, seeded and diced (for relish)
- 2 tbsp (30 ml) chopped fresh parsley (for garnish)
- Lemon wedges, to serve
- Sturdy bread or rolls, to serve

Instructions

1. Mix the coarse sea salt, brown sugar, and cracked black pepper in a small bowl. Pat the snoek dry and rub the salt-sugar mixture all over the cavity and skin. Place lemon slices and crushed garlic inside each fish. Let rest refrigerated on a tray for 30–60 minutes to firm and draw flavor.
2. Meanwhile prepare the tomato-onion relish: whisk together 1/4 cup (60 ml) olive oil, 1/4 cup (60 ml) apple cider vinegar, 1/2 tsp (2.5 ml) sugar, and 1/2 tsp (2.5 ml) salt. Stir in the thinly sliced red onion and diced tomatoes and set aside to marry.
3. Drain the soaked wood chips and pile them on the hot coals of a braai or in a smoker box for a kettle grill. Preheat the braai/smoker to maintain a steady temperature of about 225–250°F (107–121°C). If using a charcoal grill, bank coals to one side for indirect heat.
4. Brush the fish lightly with 2 tbsp (30 ml) olive oil and place on a fish grid or directly on the grill over indirect heat. Add a few lemon slices on top of the fish. Smoke the snoek for about 1–1.5 hours, turning once, until the skin is golden and the flesh flakes easily and reaches an internal temperature of 140–145°F (60–63°C) in the thickest part.
5. Remove the fish to a platter and let rest for 5 minutes. Serve the smoked snoek with the tomato-onion relish spooned over or alongside, a dollop of apricot jam or chutney if desired, chopped parsley, lemon wedges, and bread. Break into large flakes and share immediately.