Basic preparation (desalting)
- Rinse the dried/salted snoek under cold running water.
- Soak in cold water for several hours or overnight (change the water 2–3 times). For very salty pieces, soak longer or change water more often.
- After soaking, rinse again, then either boil briefly (5–10 minutes) or just flake it. Remove all bones carefully — they come out more easily once softened.
- Taste a small piece: if it’s still too salty, rinse or soak a bit more.
Once desalted and flaked, it’s ready to use.
Classic Cape Malay style: Dried Snoek & Brinjal (Aubergine) Smoortjie
Ingredients (for ~550 g dried snoek after soaking/flaking):
- Flaked, desalted snoek
- 1–2 medium aubergines (brinjal), sliced thinly then cut into pieces
- ¼ tsp turmeric (for the aubergine)
- 1 onion, finely chopped
- 1 heaped tsp garlic-ginger paste
- Green chillies, chopped (to taste)
- 1–2 tomatoes, chopped
- 1 tsp Kashmiri masala (or mild curry powder)
- 1 heaped tsp garam masala
- Oil for frying
- Fresh coriander for garnish
Method:
- Sprinkle turmeric on the aubergine pieces. Fry in hot oil until almost soft; remove and set aside.
- In the same pan, sauté the onion until soft. Add garlic-ginger paste and chillies; stir.
- Add the chopped tomato and cook a few minutes.
- Stir in the masalas.
- Add the flaked snoek and the fried aubergine. Cook 8–10 minutes, stirring often, until it reaches the consistency you like (drier or a bit saucier).
- Garnish with chopped coriander.
Serve with fresh buttered bread, chutney, or rice.
Salted Snoek Rougaille (popular tomato-onion style)
Ingredients (for 250 g salted snoek):
- Desalted, flaked snoek
- 1 onion, chopped
- 2 medium tomatoes, chopped
- 1 tsp garlic paste
- 1 green chilli (optional)
- 25 ml tomato puree
- 3 tbsp oil
- Chopped coriander
- Optional: squeeze of lemon juice
Method:
- Lightly fry the flaked snoek in oil until it starts to brown; remove and set aside.
- In the same oil, fry the onion, then add garlic, chilli and tomatoes. Simmer a few minutes.
- Add a little water, cover and cook 5–10 minutes.
- Stir in tomato puree (and lemon if using) until the sauce thickens.
- Return the snoek, mix gently, and finish with coriander.
Serve with rice, bread, roti or dholl puri.
Simple Smoorsnoek (stew)
Fry onion, garlic, ginger and chilli. Add cubed potatoes and a little stock; cook until almost tender. Add chopped tomatoes and braise. Stir in the flaked desalted (or smoked) snoek, a squeeze of lemon, salt/pepper to taste, and fresh coriander. Serve over rice.
Tips:
- Snoek has many fine bones — take time to remove them thoroughly.
- Don’t over-salt the finished dish; the fish already contributes saltiness.
- Leftover cooked snoek is excellent in frikkadels, bobotie, or as a simple sandwich filling.
Enjoy — it’s proper traditional Cape cooking!
