Rooibos Smoked Snoek

Prepare your taste buds for a culinary adventure with South African Rooibos Smoked Snoek! This dish beautifully marries the delicate flavors of the ocean with the unique, earthy notes of rooibos tea, creating a truly unforgettable experience.

Imagine succulent snoek—a local fish known for its rich, flaky texture—smoked to perfection using rooibos. The gentle smokiness infuses the fish with a warm, aromatic flavor that's both comforting and exotic. Each bite is a harmonious blend of savory and slightly sweet, making it an exquisite centerpiece for any meal.

Rooibos Smoked Snoek is incredibly versatile. Serve it on a bed of fresh greens, in a vibrant salad, or alongside traditional sides like pap and chakalaka for a truly South African feast. Its unique flavor profile pairs wonderfully with a crisp white wine or a refreshing craft beer.

This isn’t just a dish; it’s a taste of South African heritage and craftsmanship. Whether you’re hosting a dinner party or treating yourself to something special, Rooibos Smoked Snoek is sure to impress and leave you longing for more!

Ingredients

• For the Snoek;
• 1 x 120g fillet of Snoek cut into 2 pieces
• 2 tbsp sea salt
• 2tbsp sugar
• 1 lemon, peel only
• Couple of sprigs rosemary
•  For the Dressing
•  3 tbsp white wine vinegar
• 3 tbsp hanepoot, or any other sweet dessert wine
• 1 tbsp Freshpak Rooibos tea
  
• 1 prickly pea
• 1 tbsp olive oil
• Salt and pepper
• For the Salad
• 6 baby cucumbers, halved
• 1/2 fennel bulb, shaved
• 1 tbsp dill, chopped
• Squeeze lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Sour cream to serve

Instructions

First make a salt cure for the fish. In a blender blitz together the salt, sugar, lemon peel and rosemary.

Coat the flesh of the fish in the mixture and place in the fridge for 20 minutes.

Line a wok with kitchen foil and put a handful of hay on top.

Sprinkle over the tea.

Place on a moderate heat until it starts to smoke.

Remove the excess cure from the fish then place in a bamboo steamer over the wok.

Pop on the lid and turn down the heat.

Smoke for around 15 minutes or until the fish is just cooked turning half way.

Once cooked remove the skin and bones and flake into large pieces.

For the dressing, pour the vinegar and hanepoot into a saucepan together with the rooibos tea.

Place on a low heat and simmer gently to infuse for a few minutes.

Meanwhile remove the seeds from the prickly pear and discard the rest.

Remove the infusion from the heat and strain through a small sieve into a bowl.

Add the prickly pear seeds and extra virgin olive oil and whisk to combine.

Set to one side.

For the salad, toss all of the ingredients together.

To serve, add a smear of sour cream onto a plate, followed by the salad.

Add the flakes of snoek.

Drizzle over the dressing and serve.