Braaied snoek with moskonfyt and olive crush

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1 whole snoek
coarse salt and freshly ground white pepper
30 ml fresh naartjie or orange juice
10 ml miso paste
125 ml moskonfyt, plus a little extra
90 ml olive oil
sea marsh grass
buttered bread, for serving
For the olive crush
250 g calamata olives, stoned
4 anchovy-style sardine fillets
15 ml lemon juice
2 strips lemon zest
1/2 green chilli, chopped
12 caperberries, stalks removed
12 basil leaves
15 ml balsamic vinegar
125 ml olive oil
freshly ground black pepper

Cooking Instructions

Gut, trim, debone and butterfly the snoek. Open out the fish and season both the skin and flesh with salt and white pepper.

Combine the juice, miso paste, moskonfyt and half the olive oil and spread over the fish, rubbing into the flesh. Allow to stand for 30 minutes, then brush the remaining olive oil over both sides of the fish.

Line a fish grill with the sea-marsh grass and lay the fish on top. Cover with the remaining grass and grill over medium to hot coals, about 8 minutes a side.

Drizzle with the extra moskonfyt while cooking. Remove from the grill and scrape off the grass.

To make the olive crush: Crush all the ingredients with a mortar and pestle just before dishing up. Top each serving of fish with a spoonful of olive crush and serve with buttered bread.

Cook’s tips: Angelfish or yellowtail works well with this recipe too. Here is more info on how to butterfly and cook snoek.

Moskonfyt (grapemust syrup) is available from most West Coast farm stalls, or use balsamic glaze as a replacement.

To replace the sea-marsh grass, wrap the fish in wet, untreated brown paper.

Visit Gaaitjie to taste more of Suzi's acclaimed food.