BRAAIED SNOEK WITH STICKY APRICOT

23rd February 2024

While it may not be ideal braai weather just yet, if you’re feeling adventurous enough to fire up the braai, this recipe is perfect for outdoor gatherings. Perfect for outdoor gatherings or cozy family dinners, this dish combines succulent snoek fish with a sweet and tangy apricot glaze, creating a harmonious blend of savoury and fruity tastes. Get ready to elevate your grilling game with this irresistible dish that celebrates the essence of South African culinary tradition.

• 1 kg snoek, cleaned
• sea salt and freshly ground black pepper, to taste
• red onion, sliced, for serving
• celery, sliced, for serving

  For the spicy apricot glaze:

• 80 g butter
• 4 large cloves garlic, crushed
• 1 small red chilli, seeded and finely sliced
• ½ cup apricot jam
• 2 T peach chutney (optional)
• 4 T chicken or fish stock
• 10 g fresh coriander, chopped
• 1 lemon, juiced

1. Prepare the braai and wait until the coals are gentle enough to cook over. Pat the snoek dry using kitchen paper, then place skin-side down on a sheet of tin foil. Season liberally with salt and pepper.
2. To make the glaze, heat the butter in a saucepan and sauté the garlic for 1 minute until fragrant.
   Add the chilli and stir. Add the jam, chutney and stock, stirring vigorously to combine, then reduce the heat and simmer for 5 minutes.
3. Add the coriander and stir. Remove from the heat and transfer to a jug. Place the snoek (still on the foil) on the braai and, using a basting brush, generously baste the fish with the glaze. Cook for 8-10 minutes.
4. When the fish turns white, turn and baste it again, then cook for 3-5 minutes on the other side. For a smoky flavour, you could braai the other side without the foil, making sure the grid is well oiled to prevent the fish from sticking to it. Serve with the celery and red onion drizzled with olive oil and lemon