A summer braai favourite, this braaied snoek is cooked simply over the coals and brushed with a sweet apricot-chilli jam basting. It’s an easy, relaxed recipe made for sunny days, good company and laid-back get-togethers around the fire.
2 x 1 kg Food Lover’s Braai Snoek
Coarse sea salt and freshly ground black pepper
Olive oil or melted butter
Lemon wedges, for serving
125 ml (½ cup) Food Lover’s Apricot Jam
30 ml (2 Tbsp) Food Lover’s Sweet Chilli Sauce
1-2 fresh red chillies, finely chopped (adjust to taste)
30 ml (2 Tbsp) lemon juice or white wine vinegar
30 ml (2 Tbsp) melted butter or olive oil
1 clove garlic, finely grated
Pinch of smoked paprika (optional)
4-5 ripe but firm fresh apricots, finely diced
¼ small red onion, very finely chopped
1 small red chilli, deseeded and minced
Zest and juice of 1 lemon
30 ml (2 Tbsp) fresh coriander or parsley, finely chopped
15 ml (1 Tbsp) olive oil
Salt and freshly ground black pepper to taste
Light your fire and let it burn down to medium-hot coals. Snoek cooks quickly, so avoid flames and intense heat.
In the meantime, make the basting sauce. Gently warm all basting ingredients in a small saucepan.
Stir until smooth and glossy.
Taste and adjust sweetness, heat or acidity if needed.
Set aside, keeping warm.
Next, make the salsa.
Combine all salsa ingredients in a bowl.
Toss gently and season to taste.
Let it rest for 10-15 minutes to allow the flavours to develop. Keep cool until serving.
Pat the snoek dry with paper towel.
Brush lightly with olive oil or melted butter.
Season generously with salt and pepper inside and out.
Place the snoek skin-side down on a well-greased grid over medium heat.
Braai for about 5–7 minutes, then baste generously.
Turn gently (or flip the grid) and braai the flesh side for another 4-5 minutes, basting again.
Continue basting every minute or two until just cooked and caramelised.
The snoek is done when the flesh flakes easily and is opaque, but still juicy.
Transfer to a platter and give a final brush of basting sauce.
Spoon the fresh apricot salsa over the top or serve on the side.
Finish with lemon wedges and serve.
