KWV Classic Collection Braai Day Recipe Bo-Kaap Cape Malay Sosatie Sous Snoek with Grilled Sweet potato
This recipe is a wonderful marriage between colours, flavours and stories of the Cape Malay influence on our South African heritage cooking. The sosatie sauce originated in South Africa and differs from all other marinades as the sauce gets cooked with the spices, herbs and onions. The unmistakable colourful sweet curry sauce is heritage cooking at its best. Snoek is also found in our native waters and is a sustainable fish source and on the Sassi Green List so we can braai with a clean conscience! We celebrate the winning combination of “Snoek and Patat” with this recipe and do an interesting version of spiced yellow sweet potato prepared on the grill.
Servings Prep Time
4people 20minutes
Cook Time
10-12minutes
Servings Prep Time
4people 20minutes
Cook Time
10-12minutes
Ingredients
  • 1medium sized snoek
  • 3large Onionscut into rings
  • 1large heaped tablespoon of butter
  • 1tablespoon of curry or your favourite fish masala
  • 2teaspoons of tumeric
  • 2tablespoons of soft brown sugar or xylitol for a sugar free option
  • 1teaspoon of cornflour
  • 2teaspoons of ground Brenda’s Cape Malayan Spice or 1 teaspoon of coarse sea salt
  • 1cup apple cider vinegar
  • 1half a cup of your favourite chutney
  • 1handful of crushed lemon leaves
  • 4medium sized yellow sweet potatoes sliced length ways
  • 1dash olive oil
  • 1dash Ground Cape Malayan Spice or salt and pepper
Instructions
  1. Place the snoek in a large roasting pan or deep dish and season with some salt and pepper
  2. Place the onions and the butter in a large saucepan and add a little bit of water, sweat the onions for a good 10 minutes then add the curry, turmeric, sugar and cornflour and stir through well
  3. Add the ground Cape Malayan Spice or some ground salt, apple cider vinegar, chutney and lemon leaves and cook through for about 5 to 7 minutes until the sauce thickens and all the flavours are combined, take from the heat and let it cool.
  4. As soon as the marinade has cooled down spoon it over the snoek making sure that you coat all sides. Let it marinade overnight, remove from the marinade. Return the marinade to a saucepan and cook on medium het for 10 to 12 minutes
  5. Coat the sweet potatoes with olive and rub with the spice, grill on the fire before grilling the fish, keep warm on the side
  6. Grill the fish on the medium to hot fire for about 8 to 12 minutes or until the fish is firm to the touch and cooked through. Be careful not to overcook and serve immediately with the hot curry sauce and grilled sweet potatoes
Recipe Notes

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