BRAAIED SNOEK WITH BUTTERMILK SAMP

Cooking the fish over coals will give it that classic smoky flavour. To cook on the stove, fry fish in a hot griddle pan for 8-10 minutes. To prevent sticking, cook it on top of baking paper.

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BRAAIED SNOEK WITH BUTTERMILK SAMP
Serves 4-6

INGREDIENTS
2 cups soaked samp, drained
5 cups vegetable stock
3 bay leaves
2 cups buttermilk
1 clove garlic, crushed
¼ cup canola oil
1 Tbsp fresh thyme or parsley, chopped
½ lemon, juiced (optional) 

1 whole snoek, butterflied 

Butter, for brushing 

Salt and milled black pepper

For the marinade

½ cup melted butter
½ cup apricot jam
¼ cup chutney
1 Tbsp Worcestershire sauce
2 cloves garlic, grated
1 chilli, chopped (optional)

METHOD

1. Cook samp, stock and bay leaves in a large pot over medium heat for 1 hour 15 minutes or until soft and tender. Top up with water if needed and stir often.
2. Stir in buttermilk, garlic, oil, herbs and lemon juice.
3. Mix the marinade ingredients.
4. Prepare medium-hot coals. Line a braai grid with foil on one side and brush it with butter.
5. Place snoek on the foil-lined grid, baste with marinade, season well and braai for 15-20 minutes, basting often.
6. Serve snoek on a bed of samp.

COOK'S NOTE:

Put some ‘prep’ in your step: Soaking the samp overnight reduces the cooking time by a third!

Compiled by: Sjaan Van Der Ploeg
Photography by: Fresh Living Magazine