Glazed Snoek on the Braai
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.
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.
Feeds
6Person
Preparation time
30Min.
intermediate
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
Preparation method
Nutrition
- Nut Free
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