For the Brine:

1. Combine all the ingredients together in a small saucepan, bring to the boil and remove from the heat. Allow to cool.

For the Hot Smoked Snoek with a Smoker

1. Place the snoek in the brine and leave in the fridge for 3 hrs.
2. Remove the fish from the brine, pat dry with kitchen towel and place in a smoker. Season with salt and pepper and smoke over a gentle heat for approximately 20 minutes.
3. Remove from heat and leave to cool in the smoker.

Snoek without a Smoker:

1. *If you do not have a smoker, not to worry there are 2 other ways of smoking at home.
2. If you have a kettle braai you can add sawdust or wood smoking chips on your braai-ready coals and place the snoek on the grid, close the lid and smoke for 20 minutes or until cooked.
3. You can place sawdust or wood smoking chips in a bain-marie or deep baking dish (must be heat resistant), place a cooling rack on top of the bain-marie leaving a gap between the cooking rack and sawdust. Place the snoek on the grid, cover with foil and place the bain-marie on a direct heat source, smoke for about 20 minutes or until cooked.

For the Roasted Garlic, Lime and Coriander Mayo:

1. Crush the garlic to a paste. Add the egg yolks and the mustard.
2. Whisk in the lime juice. Slowly whisk in the oils, and season to taste.
3. Finish with the chopped coriander and serve with the smoked snoek.