This Easter, turn leftovers into a star with our Braaied Snoek with Curry Pickled Onions. Using leftover curry pickled fish sauce as the main flavour, this recipe gives smoky braaied snoek a tangy, festive twist that’s perfect for sharing with family and friends. Quick, simple, and full of South African braai flavour, it’s a delicious way to make Easter extra special without extra fuss.
1 Food Lover’s Braai Snoek, defrosted
Juice of one lemon
125ml (½ cup) leftover pickled onion sauce from pickled fish
15ml (1 Tbsp) apricot jam or marmalade
Fresh coriander, to serve
Place the snoek, butterflied open, skin side down onto a grid. Season the snoek with salt and pepper.
Allow the snoek to cook over medium coals for 8-10 minutes until cooked through.
Once cooked squeeze over some fresh lemon. To a saucepan, add the pickled onion sauce and apricot jam and bring to a medium heat.
Once heated through, pour the sauce over the snoek before serving.
Top the snoek with some fresh coriander and toast your hot cross buns with some melted butter.
