Snoeksambal is an adaptation of a recipe for fish sambal - very spicy fish spread - brought to South Africa by Malay slaves. This recipe makes a delicious hors 'd’oeuvre which is traditionally served with moskonfyt.
500 g cooked snoek, flaked
1 onion, finely chopped
2 ml chilliORTabasco® sauce
12,5 ml vinegar
2 ml salt
2 ml pepper
5-10 ml moskonfyt
Mix all the ingredients together well and pack into an earthenware dish
Serve with thinly sliced brown bread and butter
The sambal will keep for 2 days in the refrigerator.