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Snoek Braai

Name: Snoek Braai
Prep time: PT20 minutes
Cook time: PT15-20 minutes
Total time: PT35-40 minutes
Yield: 6
Cuisine: South Africa
Ingredients: 1 (approximately 1.5-2 kg) undefined Whole snoek (Ask your fishmonger to clean and butterfly it for you, leaving the head and tail intact if desired. Ensure it's scaled.); 1/2 cup (approx. 120g) undefined Apricot jam (Good quality jam will provide the best flavor. Seedless is preferred.); 100g undefined Unsalted butter (Melted); 1 undefined Fresh lemon (Juiced, plus extra wedges for serving); To taste undefined Salt and freshly ground black pepper

South African Grilled Snoek

A classic South African braai (barbecue) dish featuring snoek, a firm white fish, grilled to perfection and glazed with a sweet apricot and butter sauce. This recipe is a beloved Cape tradition.

Förberedelsetid20 minutes

Tillagningstid15-20 minutes

Total tid35-40 minutes

Portioner6

SvårighetsgradEasy

2 ändringar· Feb 8

Skapa din version

Snoek Braai - South Africa traditional dish

🧂 Ingredienser

1 (approximately 1.5-2 kg) Whole snoek(Ask your fishmonger to clean and butterfly it for you, leaving the head and tail intact if desired. Ensure it's scaled.)
1/2 cup (approx. 120g) Apricot jam(Good quality jam will provide the best flavor. Seedless is preferred.)
100g Unsalted butter(Melted)
1 Fresh lemon(Juiced, plus extra wedges for serving)
To taste Salt and freshly ground black pepper

👨‍🍳 Instruktioner

1
Prepare the snoek: Rinse the butterflied snoek under cold water and pat it thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper. If the fish is very large, you can cut it into manageable portions.
⏱️ 5 minutes
2
Prepare the glaze: In a small saucepan, gently heat the apricot jam and melted butter over low heat until just combined and slightly runny. Stir in the juice of half the lemon. Keep warm.
⏱️ 5 minutes
3
Prepare the braai/grill: Preheat your braai or grill to medium-high heat. Clean the grill grates well. You can lightly oil the grates or place the fish on a piece of aluminum foil with the edges folded up slightly to prevent sticking.
⏱️ 10 minutes
4
Grill the snoek (skin-side down first): Place the snoek, skin-side down, onto the hot grill. Cook for approximately 8-10 minutes, or until the skin is slightly crispy and the flesh is starting to turn opaque. Avoid moving the fish too much during this stage.
⏱️ 8-10 minutes
5
Flip and baste: Carefully flip the snoek using tongs. Immediately begin basting the flesh side generously with the warm apricot and butter glaze using a basting brush. Continue to cook for another 7-10 minutes, basting every few minutes, until the fish is cooked through and flakes easily with a fork. The glaze should be slightly caramelized.
⏱️ 7-10 minutes
6
Rest and serve: Remove the snoek from the braai/grill and let it rest for a few minutes. Squeeze the remaining lemon juice over the fish. Serve hot, with extra lemon wedges on the side, and traditionally accompanied by crusty bread or a fresh salad.
⏱️ 2 minutes

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💡 Proffstips

✓Ensure your braai/grill is at the correct temperature before placing the fish on it to prevent sticking.
✓Don't overcook the snoek, as it can become dry. It's ready when the flesh flakes easily.
✓The apricot jam glaze is a classic pairing, but feel free to experiment with other fruit preserves like peach or plum.
✓For a smoky flavor, add a few wood chips (like rooihout) to your braai coals.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add a pinch of curry powder or chili flakes to the apricot glaze for a spicy kick.
Incorporate finely chopped fresh herbs like parsley or coriander into the glaze.
Serve with a side of chakalaka or a simple green salad.