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

Barramundi fillets

Alternatively you can try

Barramundi fillets

From £15.00

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