Entree: South Africa – Cape Malay – Smoked Snoek (Smoked Cape coastal fish served with a sweet-spicy Cape Malay chutney and bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 25 min

Total 1 hr

Ingredients

- 4 snoek fillets, approx. 6 oz (170 g) each
- 2 cups (480 ml) water for brine
- 3 tbsp (45 g) salt for brine
- 2 tbsp (25 g) brown sugar for brine
- 1 tsp (5 g) black pepper, crushed
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) apple cider vinegar for chutney
- 1 cup (320 g) apricot jam
- 1/2 cup (120 g) tomato passata or strained tomatoes
- 1 medium onion, thinly sliced (about 5 oz / 140 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) lemon juice
- 2 tsp (4 g) curry powder (Cape Malay-style if available)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 g) brown sugar (additional, to taste)
- 1/2 tsp (2.5 g) crushed red pepper flakes, optional
- 2 sprigs fresh coriander (cilantro) for garnish
- 1 small red onion, thinly sliced and soaked in cold water for 10 minutes, drained (for serving)
- 1 loaf crusty bread, sliced, or 8 small rolls (for serving)

Instructions

1. Prepare the brine: in a bowl dissolve 3 tbsp (45 g) salt and 2 tbsp (25 g) brown sugar in 2 cups (480 ml) water. Add crushed black pepper. Submerge the snoek fillets in the brine and refrigerate for 20–30 minutes. Remove fillets, rinse briefly under cold water, and pat dry with paper towels.
2. Make the chutney: heat 2 tbsp (30 ml) vegetable oil in a saucepan over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Stir in 1 tbsp (15 g) grated ginger, 2 tsp (4 g) curry powder, 1 tsp (5 g) ground coriander, and 1/2 tsp (2.5 g) ground cumin; cook 1 minute until fragrant.
3. Add 1 cup (320 g) apricot jam, 1/2 cup (120 g) tomato passata, 1 cup (240 ml) apple cider vinegar, 1 tbsp (15 ml) soy sauce, 2 tbsp (30 g) brown sugar and 1 tbsp (15 ml) lemon juice. Simmer gently, stirring occasionally, until thickened to a chutney consistency, about 12–15 minutes. Adjust seasoning with salt, pepper, and optional red pepper flakes. Keep warm.
4. Smoke the snoek (stovetop method): place a tight-fitting deep skillet or wok over medium-high heat. Line the bottom with a double layer of aluminum foil. Add a generous handful of soaked wood chips or dried sugarcane pieces if available (or a small handful of hardwood chips), then top with another piece of foil with holes poked to allow smoke through. Place a wire rack above the chips. Brush the fillets lightly with oil and place on the rack. Cover tightly with the lid and reduce heat to medium-low; allow to smoke for 8–12 minutes, depending on thickness, until fish flakes easily.
5. Alternatively, for an oven finish: preheat oven to 375°F (190°C). After smoking 6–8 minutes, remove lid and place fillets in the oven for 6–10 minutes to finish cooking through.
6. Glaze and finish: Brush warm chutney over the smoked fillets and return to the heat for 1–2 minutes to set the glaze. Alternatively serve chutney on the side.
7. Serve: place fillets on a platter, spoon extra chutney alongside, top with drained sliced red onion and fresh coriander. Serve with crusty bread or rolls for spreading the chutney and flaked fish.