This is one of those recipes that came together because we needed a bar snack that was fish related, but at the same time highlighted a little of the Western Cape. We combined everything that was good about snoek. It loved chili but it also loved sweet potato, it loved garlic, snoek also loved apricot, butter loved snoek, lemon loved snoek. Combine the butter, apricot jam, lemon, garlic and chili baste on a hot fire and it is the making of a great relationship. As the fish caramelizes with the help of the sugar from the apricot jam with the burnt butter causing the smokiness in the fire, do not be tempted to turn the fish to early ……allow it to have colour. Finish with skin side on fire. This is where all the fun starts, the temptation not to finish the fish before being flaked.
Yield: 20 ea
190g roasted sweet potato/potato (mashed)
1 spring onions
10g parsley chopped
10g chervil chopped
5g coriander chopped
7g oregano chopped
1/2 tsp black pepper
¼ cup bread crumbs (little less)
¼ chopped onion
30 g chopped apricots dried
1 chillies de-seeded and chopped
1 clove garlic crushed
¼ tsp lemon and lime zest
5ml olive oil
220g snoek (cooked basted and flaked
(basting for snoek)
50 ml apricot jam
1 chilli chopped
2 cloves garlic
2 lemons juiced
For basting bring all ingredients to boil and remove from heat.
Open snoek and baste, place under salamander, cook and baste until cooked through
when cool flake and remove all the bones, do this while fish is still warm.
Cook onions, apricots, garlic and chilli. Allow to cool add to flaked fish
Combine potato, eggs, crumbs, snoek, onion mix, spring onions, and herbs. Adjust seasoning.
Shape and dust in flour before deep frying.