Snoek Braai – Grilled Mackerel with Apricot and Sweet Potato (Motsi Mabuse)

5 from 6 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 149 kcal


  • 3 Pc. Mackerel freshly cut fish
  • 4 tbsp Apricot jam
  • 1 Pc. Chili
  • 1 Pc. Clove of garlic
  • 4 tbsp Lemon olive oil
  • 1 Pc. Tomato green fresh
  • 1 Pc. Red Onion
  • 0,5 Pc. Cauliflower
  • 1 pinch Cinnamon
  • 3 Stalk Coriander
  • 1 tbsp Pine nuts
  • 1 tbsp Raisins
  • 1 Pc. Sweet potato white
  • 1 pole Lemongrass
  • 1 Pc. Ginger the size of a walnut
  • 200 ml Coconut milk


  • Roughly cut the sweet potato. Chop the lemongrass with the back of a knife, peel the ginger and cut into small pieces. Put everything in a saucepan on the embers and pour coconut milk on top. Cook and season with salt and pepper.
  • Flavor the apricot jam with 2 tablespoons of lemon oil, salt and pepper. Finely chop the chilli and garlic, dice the red onion and green tomato and add to it.
  • Place the mackerel skin side down on the grill and cook. At the beginning, press the fillets a little on the grill so that they don't bend up.
  • Grate the cauliflower into fine crumbs. Chop the pine nuts and raisins and add to them. Season to taste with cinnamon, salt, pepper, lemon-olive oil and chopped coriander.
  • Remove lemongrass and ginger from the sweet potatoes and finally season with salt and pepper.
  • Brush the mackerel with the apricot salsa before serving. Place the mackerel in the middle of the plate. Place the cauliflower on one side and the sweet potatoes on the other.


Serving: 100gCalories: 149kcalCarbohydrates: 25.7gProtein: 2.1gFat: 3.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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