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.
- 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)
Sjaan van der Ploeg
‧ Chef
‧ Chef
Method
- 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.
- Stir in buttermilk, garlic, oil, herbs and lemon juice.
- Mix the marinade ingredients.
- Prepare medium-hot coals. Line a braai grid with foil on one side and brush it with butter.
- Place snoek on the foil-lined grid, baste with marinade, season well and braai for 15-20 minutes, basting often.
- 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!
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