Glazed Snoek on the Braai

6 People
30 min.
intermediate

Apricot jam is traditionally used in the Cape for creating a fruity glaze for braaied fresh snoek. In this recipe, we’ve combined it with honey, soy sauce, butter, garlic, chilli flakes and Robertsons Braai & Grill All-in-One to create an irresistibly spicy basting sauce.

Tips

• When you buy your snoek, ask for it to be cleaned for you (head and tail off, and butterflied). When you get home, wash it with cold water and pat completely dry, using paper towels.

• Cooking the fish on a sheet of foil (instead of directly on the grid) prevents it from losing all the juices from the glaze, and also stops it from sticking to the grill.

Ingredients

1.2 kg whole fresh snoek, butterflied (or snoek fillets)
30 ml (2 Tbsp) Robertsons Braai & Grill All-In-One
100 g salted butter
5 ml (1 tsp) Robertsons Crushed Garlic
5 ml (1 tsp) Robertsons Chilli Flakes
60 ml (¼ cup) apricot jam
60 ml (¼ cup) honey
60 ml (¼ cup) soy sauce
1 lemon

Cooking Method

Place the snoek, skin side down on a sheet of greased heavy-duty tin foil and sprinkle over the Robertsons Braai & Grill All-in-One. Set aside.
Melt the butter in a large saucepan and stir in the Robertsons Crushed Garlic and Robertsons Chilli Flakes. Cook for a minute or two, until fragrant.
Add the apricot jam, honey and soy sauce. Cook over a low heat until the jam and honey have melted, and the sauce is glossy.
Place the snoek, on its sheet of foil, directly onto the grid, over medium coals.
Cook until the fish starts to whiten. Gently brush the snoek with the glaze, then turn it over and cook for a further 6-8 minutes, basting often with the glaze.
When the fish is just cooked through, squeeze lemon juice over the top and serve hot.