Braaied Snoek is a traditional South African recipe for a dish of braaied (barbecued) snoek fish basted with an apricot jam marinade whilst cooking. The full recipe is presented here and I hope you enjoy this classic South African version of: Braaied Snoek.
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To me, this is the epitome of the braai, South African barbecue. In fact, braaied snoek is associated with the western seaboard of South Africa. It’s just that looking for a good flavoursome fish to cook my wife and I came across prepared cold-smoked snoek in the freezer section of our local supermarket.
I’m marrying this with a classic South African apricot jam sauce but adding my twist with lime juice and cayenne chilli.
Ingredients:
1 prepared, butterflied, cold-smoked snoek
olive oil for brushing
salt and freshly-ground black peppercorn
For the Sauce:
5 tbsp butter
5 tbsp apricot jam
5 tbsp lime juice
1 cayenne pepper, minced
6 garlic cloves, crushed and finely chopped
2 tbsp Worcestershire sauce
To Serve
lemon wedges
flat-leaf parsley, chopped
Method:
Brush the fish on all sides with oil then season liberally with sea salt and black pepper. Open the fish then place in a hinged grid so that the skin sides are on one side and the flesh sides are on the other.
Sit the flesh side on the barbecue and cook for 3 minutes. In the meantime, combine the sauce ingredients in a pan, put on the barbecue and heat until the jam melts and the ingredients combine into a sauce.
Now flip the grid and cook the fish on the skin side for 10 minutes. Open the grid and brush the flesh side with the sauce. Continue adding sauce until it’s all gone and the flesh side of the fish is thoroughly basted. You want the fish to be almost done by this time and it should flake easily with a fork. Close the grid again, flip the fish over and cook for 2 minutes on the flesh side to caramelize the sauce ingredients. Finally flip the fish over onto the skin side and bring to the table.
Use a spatula or slice to dish the fish straight off the grid. Don’t worry if the skin is stuck to the grid --- you are serving the flesh.
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