South African
Snoek Braai
A Cape-style snoek braai with firm, smoky fish and a glossy apricot-butter baste. It is cooked over medium coals so the skin protects the flesh while the sweet-savoury glaze caramelises.
Ingredients
- Butterflied snoek, cleaned and pin-boned if needed700g
- Coarse sea salt1 tsp
- Freshly ground black pepper1/2 tsp
- Butter3 tbsp
- Apricot jam3 tbsp
- Garlic, finely grated1 clove
- Fresh lemon juice1 tbsp
- Lemon wedges2
- Sunflower oil, for the grid1 tbsp
Method
- Pat the snoek very dry with paper towel, then season the flesh side with coarse salt and black pepper.
- Leave the fish to stand for 10 minutes while you prepare medium braai coals; the coals should be ashed over with no high flames.
- Melt the butter in a small pot on the side of the braai, then stir in the apricot jam, garlic and lemon juice until smooth.
- Brush a hinged braai grid well with sunflower oil and place the snoek inside, skin side down.
- Set the grid over medium coals and cook the snoek skin side down for 8 to 10 minutes, basting the flesh generously with the apricot-butter sauce as it cooks.
- When the flesh is mostly opaque and flakes at the thickest part, carefully turn the grid over for 2 to 3 minutes to lightly caramelise the basted side.
- Turn the fish skin side down again, baste once more, and cook for another 1 to 2 minutes until just cooked through and still moist.
- Lift the snoek from the grid onto a warm platter, squeeze over a little lemon, and serve immediately with extra lemon wedges.
Common questions
Can I substitute another fish for snoek in this braai recipe?
Yes. Use a firm, oily whole fish or fillet that can handle grilling, like mackerel, kingklip, or butterflied sardines. Adjust cooking time for thickness; lean fish need less basting and can dry out faster.
How long should I cook snoek on the braai so it stays moist?
On medium, ashed-over coals, plan for about 11 to 13 minutes total for a butterflied snoek, depending on thickness. Cook skin side down first, then briefly turn to caramelise, and pull it off as soon as it flakes.
What are the most common mistakes when braaiing snoek?
The biggest mistakes are using coals that are too hot, moving the fish too early, and overcooking. Also avoid skipping the oil on the grid, which causes sticking, and don’t baste with a sauce that burns from direct flames.
How should I store leftovers and reheat snoek?
Cool leftovers quickly, then refrigerate in a sealed container for up to 2 days. Reheat gently in a low oven, covered, or eat cold in a salad or sandwich. Avoid microwaving for long, which makes the fish dry and strong-smelling.
What should I serve with snoek braai?
Serve with pap, braaibroodjies, potato salad, or a crisp green salad. Lemon wedges are essential, and extra apricot-butter sauce on the side works well. A simple cabbage slaw also balances the rich, smoky fish nicely.