De Vette Mossel snoek
DE VETTE MOSSEL SNOEK
Niël du Bois of De Vette Mossel seafood restaurants knows all about braaiing snoek – he’s cooked more than 20 000 over the coals. Here’s his secret to perfectly braaied snoek.
1 butterflied snoek, cut at the
backbone, not the belly oil sauce of your choice (see recipes
on the opposite page)
1 Grease the skin side of the fish well with oil and transfer to a folding grid. 2 Prepare the sauce of your choice.
3 Braai the fish only on the skin side over relatively low heat. This way you can see when the fish is done. Braai either high over medium heat for about 10 minutes or low over low heat for 20 minutes. You can add more coals later but remember to wait until they form a light ash layer again. Spoon the sauce over halfway through braaiing, according to the instructions in the method for the sauces (see opposite page). The fish is done as soon as it becomes white and opaque and is no longer glossy. The belly (the thinnest part) will cook first. 4 When there’s about a millimetre of glossiness left on the fish, remove from the heat, add a good quantity of coals to the fire and when they’re ready, return the grid to the heat – with the fish skin-side up for the first time – and braai for about a minute.
5 Carefully open the grid. If the fish sticks, tap gently with an egg lifter to loosen. If it’s burnt and sticks badly, the coals were too hot. Put a steel tray over the snoek, close the grid and turn it over – the fish will now lie neatly on the tray with the fleshy side up.