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Sticky chilli smoked snoek

24th June 2024

Our Sticky Chilli Snoek recipe is a St. Marcus favourite that’s both easy to prepare and absolutely delicious. Perfect for this braai weather, it’s a dish that will impress your family and friends with its rich flavours and succulent texture. Get ready to elevate your braai experience with this mouth-watering recipe!


Sticky Chilli Smoked Snoek Recipe

For the Marinade:
– 2 limes, juiced
– 4 tablespoons olive oil
– 2 tablespoons chilli flakes
– 3 tablespoons honey
– 5 garlic cloves, minced
– 1 teaspoon fresh ginger, minced
– 2 tablespoons soy sauce
– A handful of fresh coriander, chopped
– 1 kg fresh snoek
– Salad, for serving


1. Prepare the Marinade:
– In a medium-sized bowl, combine the lime juice, olive oil, chilli flakes, honey, minced garlic, fresh ginger, soy sauce, and chopped coriander. Mix well to ensure all ingredients are evenly incorporated.

2. Marinate the Snoek:
– Place the fresh snoek on a large plate or in a shallow dish. Pour the marinade over the fish, ensuring it is well-coated on all sides. Cover with cling film and refrigerate for at least 30 minutes, allowing the flavours to infuse.

3. Prepare the Braai:
– Preheat your braai to a medium-high heat. If you’re using a charcoal braai, ensure the coals are hot and ashy before cooking.

4. Cook the Snoek:
– Remove the snoek from the marinade, letting any excess drip off. Place the fish on the braai and cook for about 10-12 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Baste the snoek with the remaining marinade occasionally to keep it moist and flavourful.

5. Serve:
– Once cooked, transfer the snoek to a serving platter. Garnish with additional fresh coriander if desired. Serve immediately with a fresh salad on the side.

Enjoy your Sticky Chilli Smoked Snoek – a perfect dish for sunny braai days!