First posted: Jul 28, 2013

Whole Snoek with Apricot, Chilli and Ginger Glaze



Cooks in:        Serves:6

  • 1 fresh snoek (cleaned and prepared in 'butterfly' style)
  • 2 cloves garlic, grated
  • 2-3 Tbsp olive oil
  • 1 red-chilli, de-seeded and finely chopped
  • 2 heaped tsp grated fresh ginger
  • 3 Tbsp apricot jam
  • 1 Tbsp chutney
  • 2 tsp soy sauce
  • 3-4 sprigs fresh thyme
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt and pepper
  • 2 Tbsp chopped fresh dill or parsley for serving

What to do

1. Prepare your braai or BBQ as one usually would for cooking, with low and gentle coals. Meanwhile, dry your snoek by blotting it very well with kitchen paper.

2. Mix together all of your remaining ingredients which are for basting the snoek. Grease the skin side of the snoek with olive oil, and baste the inside with half of the glaze. Lay the snoek flat and skin side down on the grid.

3. Braai for about 10-15 minutes skin-side-down, re-basting with the remaining glaze as you need to and then about 5 minutes with the flesh-side-down, with a further 2 minutes or so flesh side up again, and at this point use up the remaining glaze. There is no need to baste the skin side. The fish is cooked when the meat can be easily flaked apart with a fork.

4. Remove from the heat, leave to rest for a few minutes and then serve.

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