Publications
Prep Time: 30
Servings: 6
Cooking Time: 20
Ingredients
- 1.00kg - smoked snoek
- 60.00ml - butter
- 60.00ml - oil
- 0.000 - 1 green chilli, finely chopped
- 0.000 - 2 large onions, finely chopped
- 0.000 - 2 tomatoes, peeled and chopped
- 0.000 - salt and freshly ground black pepper
- 30.00ml - chutney
Method
Fish/Seafood
Flake the fish and remove the
skin and bones.
Heat the butter and oil in a
large deep frying pan and sauté
the chilli and onion until soft
and onions are golden brown. Add the potatoes and stir
through until well coated in
butter. Add the snoek
and stir through lightly
without breaking up any
of the ingredients.
Add the tomatoes and
cover the pan, allowing the
contents to steam lightly
until the potatoes are cooked.
Season to taste if necessary.
Gently stir in the chutney
and serve with rice or wholewheat
bread and grape jam.
