How to braai the perfect snoek fish




¦ 1 fresh snoek (about 1 kg),

head removed and butterflied

¦ 45ml (3 tablespoons) smooth

apricot jam

¦ 30ml (2 tablespoons)

chilli sauce

¦ 15ml (1 tablespoon) garlic

and ginger paste

¦ 5ml (1 teaspoon) spice for fish

¦ juice of one lemon

¦ 15ml (1 tablespoon) olive oil

¦ salt and freshly ground black

pepper to taste


In a small bowl, mix the apricot jam,

chilli sauce, garlic and ginger paste,

spice for fish, lemon juice and

olive oil. Place snoek (skin down)

onto a well-oiled tin foil, brush the

jam mixture over the fish.

Season with salt and pepper,

close the fish or braai opened on

a metal grid over medium coals.

Braai for 25 minutes, turning after

15 minutes.

The fish flakes easily, so be

careful not to overcook it. Serve

snoek with roasted corn on the

cob and a salad.

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