Braai’d Snoek with Sticky Apricot Glaze

Braai'd Snoek with apricot glaze is a traditional South African dish that involves grilling or barbecuing a butterflied Snoek fillet. The apricot glaze is made by simmering apricot jam to create a sweet and tangy sauce that complements the fish nicely. This dish is typically served as a main course, and is often accompanied by traditional South African sides.

  • Beginner
  • Serves 4
  • 30 minutes
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What you’ll need

  • 1.2 kg Snoek, butterflied and cleaned
  • 80 g butter
  • 4 large cloves garlic, crushed
  • 1 Small red chili, seeded and finely sliced
  • 180g Apricot jam
  • 2 tbsp Apricot chutney
  • 120 ml Chicken stock
  • Small bunch of fresh coriander, chopped
  • 1 lemon, juiced

Let's Cook!

Step 1

Pat the Snoek fillet dry using kitchen paper, then place skin-side down on a sheet of tin foil. Season liberally with salt and pepper.

Step 2

To make the glaze, heat the butter in a saucepan and sauté the crushed garlic for 1 minute until fragrant. Add the chili and stir. Add the jam, chutney and stock, stirring vigorously to combine, then reduce the heat and simmer for 5 minutes.

Step 3

Add the chopped coriander and stir. Remove from the heat and transfer to a jug. Place the snoek on the bbq and, using a basting brush, generously baste the fish with the glaze. Cook for 8 minutes. When the fish turns white, turn and baste it again, then cook for a further 3–5 minutes on the other side.

How it's done!

Snoek AKA Barracuda case

Fish used in this recipe

Snoek AKA Barracuda case

£149.00
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Barramundi fillets

Alternatively you can try

Barramundi fillets

From £13.30
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