Main Meals

Snoek with atchar

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10 minutes
35 minutes

Snoek is an easy-to-please fish, as it brings most of its own natural flavour. This recipe keeps things simple but plays around with adding ingredients to prepared atchar. I used Woolworths’ jalapeño atchar but you could use mango instead.

Wine/Spirit Pairing
Woolworths Vanilla Chardonnay

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  • 1 whole snoek, butterflied
  • 4 T vegetable oil
  • sea salt and freshly ground black pepper, to taste
  • 400 g Woolworths Rosa tomatoes
  • 1 x 400 g jar Woolworths jalapeño atchar
  • 3 Woolworths Padron peppers, sliced
  • 1 sprig curry leaves
  • 1 T honey
  • 100 g Woolworths snacking cucumbers, sliced lengthways, for serving
  • watercress, for serving

1. Preheat the oven to 220°C. Pat dry the snoek with kitchen paper and rub with half the vegetable oil and season liberally. Roast for 25–30 minutes, or until the flesh is cooked through and flakes easily.

2. Roughly chop half the tomatoes and cut the rest into wedges. Mix the jalapeño atchar, peppers and chopped tomatoes.

3. Heat a pan and add some oil. Flash-fry the curry leaves, add the atchar mixture and char, then add the honey and season to taste. Tip the raw tomato wedges into the atchar mixture.

4. To serve, place the snoek onto a large platter and dress with the tomato atchar. Serve with the cucumber and watercress.

Find more seafood recipes here. 

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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