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.Buy Snoek/ Barracuda Here
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
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.
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.
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.