I remember this dish from my childhood. In those days you couldn’t just go to the local on the corner to get some snoek. When my mom’s family visited from the Cape, they typically brought some smoked snoek for us, and this would appear on the table. Absolutely wonderful flavours, but the smoked snoek is the champion of the dish.
|Smoked snoek, boned, skinned and flaked||500g|
|Cooked rice (I prefer Basmati)||500ml|
|Onions||2 large, sliced finely|
|Potatoes||2 medium sized, cubed quite small|
|Tomatoes||2 large ripe, skinned and chopped|
|Chilis||2 red chilis, finely chopped (or 20ml chili powder)|
|Sultanas||60ml (optional but delicious)|
|Fresh Milled Pepper||to taste|
|Lemon||Juice of 1/2 a lemon|
How we go about it:
- Use a large, heavy frying pan (our expensive rubbish pan works well). Fry the onion in butter and oil until golden brown.
- Add the potato, tomato, chili, sultanas and some pepper and cook until the potato starts to go golden
- Stir in the fish and the rice and cover. Cook gently until the potato is cooked through.
- Tip the Smoorvis into a hot serving dish and season with the lemon juice and garnish with some chopped parsley
A clipping from Ouma Mona’s cookbook.