1 fresh snoek
Salt and pepper
150ml apricot jam
100ml butter or olive oil
Juice of 1 lemon
4 chopped garlic cloves
25ml soy sauce (optional)
Dash of chilli sauce (optional)
Ask the vendor to clean your snoek. Before the braai, rinse it under cold water and pat dry.
On the fire or on a stove, lightly fry the chopped garlic in butter.
Then add the apricot jam and lemon juice. Add the soy sauce and chilli sauce if you wish. Stir until everything is melted and mixed. A snoek should be braaied ‘open’. Smear the skin side of the snoek with oil so that it does not stick to the grid and now place in the grid, skin side down.
You can also put foil on the grid, and then place the fish on the foil. For this method, your coals can be hotter.
Grind salt and pepper onto the flesh side of the snoek and lightly pat it onto the meat.
Braai your snoek between 10 and 15 minutes, depending on the heat of the coals and size of the snoek.
On foil, turn your fish after 10 minutes. On the grid, turn often.
Baste it while the fleshy side is up. If the flesh flakes, it’s ready.