Sticky chilli smoked snoek

Sticky chilli smoked snoek

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Pescatarian
  • 5 minutes, plus 30 minutes' marinating time
  • 8 minutes
  • Woolworths Paul Cluver Gewürztraminer 2016


  • 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

Cooking Instructions

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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Hope Malau Recipe by: Hope Malau
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Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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