Snoek on the Braai
- 800g snoek
- 2 tablespoons chilli flakes
- 1 teaspoon fresh ginger, minced
- 5 garlic cloves, minced
- 2 tablespoons soya sauce
- 3 tablespoons honey
- 8 tablespoons of tomato and onion relish
- 1 cup Wilson’s Lime Juice
- 4 tablespoons Wilson’s Extra Virgin Olive Oil
- Lemon Slices (garnish)
Place your snoek on a large sheet of tinfoil. In a separate bowl or jug, mix your remaining ingredients and then pour over the fish.
Wrap the fish up with your tinfoil and leave in a cool place for 30 minutes. (If the weather is a bit warm and you need to put the fish in the fridge, make sure you let it come down to room temperature before placing on the braai.)
Braai on a preheated grid over medium coals, skin side down, until flaky.
Serve with lemon slices.
Note: Cooking your snoek skin side down, prevents it from drying out.
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