HOLIDAY RECIPE: SNOEK & PATAT
- 15 December 2017
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• 1 snoek (about 1,3 kg), butterflied and cleaned
• 10 ml (2 tsp) ginger, finely grated
• 10 ml (2 tsp) garlic, finely chopped
• 30 ml (2 tbsp) apricot jam
• 30 ml (2 tbsp) soya sauce
• A few sprigs fresh coriander and fresh limes to serve
Prepare a fire providing enough medium to hot coals.
Combine the ginger, garlic, apricot jam and soya sauce in a small bowl.
Brush half of the sauce over the snoek and place skin side over the coals.
Braai for about 30 minutes or until the fish flakes easily when pierced with a fork.
Baste regularly with the rest of the sauce.
Serve with fresh coriander and lime wedges, the below Asian-inspired Sweet Potato salad with sweetcorn salsa and generous, well-chilled glasses of the Leopard’s Leap Chenin Blanc.
Asian-inspired Sweet Potato Salad with sweetcorn salsa
Serves 6 – 8 as a side dish
4 medium sweet potatoes, peeled and cubed
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon chopped chilli
1 teaspoon sesame oil
toasted sesame seeds
For the salsa
1 sweet-corn, stalk removed
1 tomato, diced
½ red onion, diced
1 handful coriander, chopped
lime juice and olive oil
Preheat oven to 200 °C.
Place the sweet potato in a baking tray, drizzle with oil, season well, cover with foil and roast for 20 minutes.
Once cooked, remove from the oven and leave to cool for 30 minutes.
Mix the soy, red wine vinegar, honey, chilli, sesame oil and sesame seeds together as the dressing.
Pour the dressing over the sweet potato whilst cooling down.
Mix all the salsa ingredients together.
Arrange the sweet potato on a plate, add any left-over dressing and add the salsa on top.