Sticky Apricot Butter Braai Snoek – Finger-licking delicious

If you live in Cape Town or are on holiday in Cape Town, you must try this Sticky Apricot Butter Braai Snoek. Snoek and sweet potatoes are traditionally a much-loved Capetonian meal. This recipe includes a finger-licking sticky apricot and butter glaze that will tempt you to lick your plate afterwards.

If the snoek is defrosted, you can have this Sticky Apricot Butter Braai Snoek ready in a jiffy. Preparation time is only 10 minutes before you place the snoek on the braai to grill to perfection for about 40 minutes. Remember to baste the snoek regularly with the glaze and your Capetonian meal will be ready in less than an hour.

Snoek is part of the mackerel family and only found in New Zealand, South Africa and Chile. It has a distinct flavour and smell due to this game fish mostly eating sardines, anchovy and mantis shrimps.

Serve with sweet potatoes and crispy garlic bread grilled on the coals.

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Sticky Apricot Butter Braai Snoek Recipe

5 from 1 vote

Recipe by Melissa Jacobs Course: MainCuisine: South AfricanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• 1 snoek, defrosted

• Glaze

• 125 ml butter

• 100 ml apricot

• 50 ml lemon juice

• 4 tablespoons chicken or fish spice

• 1 clove garlic, crushed

• chilly (optional)

Method

• In a saucepan, bring all the glaze ingredients to a boil.
• Rub the snoek with coarse salt before braaing. Wash off the salt before placing on the grill.
• Wait for coals to become gentle enough to braai snoek.
• Place your snoek in a folding braai grid. Place on a hot fire with the skin side downward. Baste the snoek regularly with the glaze. Braai for 40 min, until the fish meat turns white.

Notes

• Never defrost fish on a metal surface.

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