If you’re heading down to the Western Cape this Dezemba, you know the drill. The wind is blowing, the sea is freezing, and the snoek is fresh.
Snoek is a staple of the West Coast (Weskus). It’s not just a meal; it’s a ritual. But getting it right - sticky, sweet, and flaky without drying it out is an art form.
We’ve dug up a classic recipe from West Coast legend Cecil Stoffberg. Whether you’re sitting in Paternoster or pretending you are from your backyard in Jozi, here is how to braai snoek the proper Weskus way.
Prep time: 15 mins | Cook time: 20 mins | Serves: 8–10 People
The Setup
You don't need fancy spices here. The magic is in the "Bedruipsous" (Basting Sauce). This recipe gives you two options: the classic sticky Apricot glaze or the creamy Mayo safety net.
What you need:
- 1 Large Snoek (Pre-salted/lightly salted)
- Pepper (To taste)
Choose Your Baste
Option A: The Weskus Classic (Sticky & Sweet) Best for flavour, but keep an eye on the coals!
- 4 Tbsp (60ml) Mayonnaise
- 4 Tbsp (60ml) Garlic Butter
- 4 Tbsp (60ml) Smooth Apricot Jam
Option B: The "Safe" Bet (Creamy & Moist) Best for beginners - prevents the fish from drying out.
- 1 Cup (250ml) Mayonnaise
- 6 Tbsp (~100g) Butter or Margarine
The Method
- Prep the Fish: Cut your salted snoek into manageable chunks (or keep it whole if you have a big grid). Sprinkle with pepper to taste.
- Mix the Sauce: Whisk your chosen basting ingredients together in a small pot or bowl.
- The Fire: You want glowing coals, not open flames. Snoek is delicate; don't torch it.
- The Braai: Place the fish skin-side down first.Use a brush to plaster the fish with your sauce.Pro Tip: If using the Apricot sauce, turn often. The sugar in the jam loves to burn if you look away for too long.If using the Mayo sauce, you can relax a bit more - the oil protects the meat from drying out.
- When is it done? The fish is ready when the meat naturally starts to loosen from the bone.
How to Serve
Don't overcomplicate it. The book recommends serving it with fresh bread and salad, or our personal favourite: Roasted tomato-and-onion sandwiches (Kalaharies/Braaibroodjies).
Grab a glass of white wine, watch the sunset, and enjoy the taste of the Weskus
