Sticky chilli smoked snoek

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.

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