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Braaied Whole Snoek

Braaied Whole Snoek with Apricot Basting

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This recipe for braaied whole snoek with apricot basting is a real South African classic and is perfect for summer entertaining.

  • Makes : 6 |

  • Prep Time : 25 mins |
  • Cook Time : 20 mins
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1.5 kg whole lightly salted snoek, butterflied

Basting for Snoek

100 ml apricot jam
2 red chillies, chopped
4 cloves garlic
4 lemons, juiced
100 g butter

Start off by lighting a fire.

Basting for Snoek

Bring all of the ingredients to boil, stir to combine and then remove from the heat.

Brush the snoek skin with oil to prevent from sticking. Open the snoek up and place on braai grid.

Baste the open side of the fish well with apricot jam basting and place on hot fire skin side down.

Cook skin side for about 6-8 minutes. Keep a close eye as it can burn quickly, watch flames as the butter and sugar in the basting will provide extra fuel for flames.

Turn and continue to cook flesh side down for a further 6-8 minutes.

Turn again, keep basting and checking until cooked through. The snoek will cook quickly, so watch not to overcook.

Serve with braaied buttered sweet potatoes.