There has been a good snoek run off Kommetjie this winter. The boats have been out nearly every day for a while now and have returned with substantial catches, ensuring food on the table for the neediest segment of the community. Snoek is a peculiar fish. It can lose its texture within hours of being caught, being referred to as "pap" or soft. I then give it to the cats as it is not a pleasant eating experience. If you are lucky enough to get a good snoek, the best way to deal with it is to smoke it over coals that have oak shavings scattered over them, with a kettle braai lid to circulate the smoke and give the fish a golden colour. It should preferably have been wind-dried for a while on the washline before smoking, as a dryish texture is preferable.
Once the fish has cooked, immediately flake it while hot; it is almost impossible to de-bone when cold, and particularly if it has been refrigerated. So strike while the iron is hot, so to speak, and save yourself a lot of trouble. The real reason for all this hard work in preparing the fish is to make that delectable dish, smoorvis (braised fish is the only translation I can think of), which can only be made with smoked fish. This is how it's done:
Cut and dice 3 onions and 3 potatoes. Fry them gently in oil, in a large pan, until soft and golden. Add chopped chilli to taste, the hotter the better, and 2 chopped tomatoes. Meanwhile, cook enough white rice to make 3 or 4 cups. Add the flaked fish and cooked rice to the pan and mix together with salt and black pepper to taste and a handful of pre-soaked sultanas if you like. Mix all together thoroughly and serve with lots of chutney. Mmmm! A winter feast to satisfy a hungry tum! (Can also be made with any dry, smoked fish, if you have no access to snoek.)
And so begins a new chapter in my blog - sharing my favourite recipes. I hope you will try them.
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