Snoek with apricot glaze
The West Coast's gift to the braai. A whole butterflied snoek, apricot-butter basting, and the smell that has sold a million weekend trips to Langebaan.
The West Coast's gift to the braai. A whole butterflied snoek, apricot-butter basting, and the smell that has sold a million weekend trips to Langebaan.
Ingredients
- 1 whole butterflied snoek (1.5–2 kg), fresh or properly thawed
- 125 ml smooth apricot jam
- 60 g butter
- Juice of 1 lemon
- 2 cloves garlic, crushed
- Salt and black pepper
Method
- Melt the jam, butter, lemon juice and garlic together at the side of the fire. Season the fish.
- Lay the snoek skin-side down in a well-oiled fish grid. It braais skin-side down for nearly the whole time — the skin protects the delicate flesh.
- Braai over medium coals for 20–25 minutes, basting generously every few minutes. Flip flesh-side down only for the last minute or two, for colour.
- It's done when the thickest part flakes with a fork. Serve with roosterkoek and soetpatats.
Engineer's view
Read left to right: ingredients merge into steps, steps merge into supper.
| Ingredient | Process → | |
|---|---|---|
| Apricot jam 125 ml | Melt together at the fire’s edge → basting | Skin-side down in an oiled grid · medium coals · 20–25 min, basting often · flesh-side briefly at the end · flakes = done |
| Butter 60 g | ||
| Lemon juice 1 lemon | ||
| Garlic 2 cloves | ||
| Snoek 1 whole, butterflied | Season; lay skin-down in the grid | |
| Salt & pepper | ||
Which fire, and which day? Medium coals, the 8-second hand test. Hold your palm at grid height and count: 4 seconds is hot, 6 is hot-medium, 8 is medium, 10 or more is gentle. The full reading is the hand test, and the wood that makes those coals is in the wood guide. Buying notes: the snoek row in the time table. Thursday 24 September is National Braai Day.
Questions the fire actually gets
Which way up do you braai snoek?
Skin-side down for nearly the whole time, in a well-oiled fish grid. The skin protects the flesh. Flip flesh-side down only for the last minute or two, for colour.
What heat and how long for snoek?
Medium coals, the 8-second hand test, 20–25 minutes, basting often with apricot jam, butter, lemon and garlic melted together. It is done when the thickest part flakes with a fork.
Fresh or frozen snoek?
A whole butterflied snoek of 1.5–2 kg, fresh or properly thawed. Season it, then baste. This page serves it with roosterkoek.