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Chef Heloise Smit of Dutch Manor Antique Hotel in Cape Town (ZA) spins a twist on a traditional fish, onion and tomato dish to show the Cape Malay flavours
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine International
Place the smoked snoek in a small pot and add the water, 2 star anise, 2 cinnamon sticks and all the lime leaves and simmer over a low heat for 15 minutes.
While the snoek is simmering, add butter and olive oil to a medium size heavy based casserole add the finely chopped onion and sauté over a low heat until soft.
Add tomatoes, crushed garlic, ginger and chilli and sauté for a minute.
Add the remaining cinnamon sticks, star anise, cardamon pods and whole cloves and sauté over low heat for a further minute.
Remove the snoek from the liquid but keeping liquid aside for later use (fish stock).
Shred the snoek with two forks, ensuring you remove all the bones.
Add the shredded snoek to the onion mixture, along with a dash of olive oil and sauté for about 30 seconds on a high heat.
Add 250 ml fish stock and simmer for 5 minutes.
Lastly add your julienned potato to the mixture and allow to thicken for 15 minutes or until potato is thoroughly cooked through.
Season to taste. Serve with apricot chutney or grilled fresh apricots and poppadoms.