OK, so this recipe I adapted from my mom and late step dad’s “Snoek” marinade. On the West Coast of South Africa “snoek” is religion, and becoming proficient on “braaing” it is a right of passage!
They made a team. My mom would marinade the fish and then my step-dad would “braai” it over an open fire – and to say it was pure perfection is doing it a disservice! Anyway, this is not about fish, this is about the marinade.
Generally I hate marinades, because it masks the flavour of the meat, and quite honestly, if you are “braaing”, the marinade generally burns and emparts a bitter flavour to the meat. But this marinade is very simple and delicate, really adding to the whole experience. You do not marinade for too long – you are just really looking for a “lick” of flavour added to the taste of the fish!
RECIPE TIP: This is how I like it, but you may like to adjust the acid from the lemon by either adding or subtracting, and the same with the heat of the chilli.
RECIPE TIP 2: Do not add too much garlic because it will overpower the flavour of the fish.