The Klutz in the Kitchen’s Daily Recipe & Blog – Wednesday 16th July July 2014


Snoek – Thyrsites atun

Gesmoorde Gerookte Snoek (Braised Smoked Snoek)

The snoek or Thyrsites atun to give it its correct name, is a long, thin, species of snake mackerel found in the seas of the Southern Hemisphere. The fish is a firm favourite with many because of its flavour and is use often when braaing (barbequing) on a hot fire.

Snoek Tinned1This is a traditional South African recipe originally comes from the Cape Malay community. This classic dish of potatoes in an onion, tomato and chilli sauce finished with flaked, tinned snoek. I prefer to use the fresh smoked fish, which is served hot on a bed of rice along with a seasonal fresh fruit salad. It can also be used as a sandwich filling or as a breakfast spread over hot, buttered, toast.


Smoked Snoek portions

Smoked Snoek portions

Preparation time: 20 mins

Cooking time: 25 mins


2 tbsp sunflower oil

1 large onion, thinly sliced

2 tomatoes, blanched, peeled and sliced

5 garlic cloves

1 tsp sea salt

1 tsp dried chillies, crushed

1 tsp sugar (or to taste)

4 large potatoes, scrubbed clean and quartered

400g tinned smoorsnoeck, drained and flaked. I far prefer to use fresh Smoked Snoek – Canned tuna can be used as a substitute for the snoek


Heat the oil in a pan, add the onions and fry for about 8 minutes, or until golden brown.

Add the tomatoes, then bring to a simmer and cook until you have a thick sauce (about 10 minutes).

Pound together the garlic and salt in a mortar then add to the tomato mix along with the chillies, sugar and potatoes.

Bring back to a simmer, cover and cook for about 15 minutes or until the potatoes are tender.

At this point, stir in the flaked fish.

Bring back to a simmer and cook, covered, over medium heat for 10 minutes. Serve hot on a bed of rice.

Alternatively, mash the potatoes into the mixture, take off the heat, and allow to cool.

Serve as a sandwich filling or a breakfast spread on toast.

Snoek Braai

Snoek Braai



1 Comment

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One Response to The Klutz in the Kitchen’s Daily Recipe & Blog – Wednesday 16th July July 2014

  1. Denise Van Gelder Samuel

    I left S.A. so many years ago but anything S.An beckons my attention instantly!
    You got me at Gesmoorde Gerookte Snoek (July 16, 2014 – Klutz in the Kitchen). We don’t get snoek in the northern hemisphere but I used to buy smoked snoek on rye bread sandwiches in Joburg for lunch. I’ve never forgotten the taste. We have smoked white fish in the U.S. which is the closest thing to smoked snoek, so instead of the suggested canned tuna, I’ll tried that first. Thanks Klutz!

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