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Braaied Snoek Recipe

This Braaied Snoek recipe not only highlights local flavours but also introduces an Amarula-infused twist that will make your braai stand out.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Fish, Main Course
Cuisine: Cape Malay, Mediterranean, South African
Ingredients Method

Ingredients
  

Snoek:
  • 1.5 kg snoek cleaned and dried
Baste:
  • ½ cup 125ml Amarula Cream
  • 2 Tbsp 30ml olive oil
  • 2 Tbsp 30ml canned crushed pineapple
  • 2 Tbsp 30ml light soy sauce
  • 1 tsp 5ml salt
  • 1 tsp 5ml milled black pepper
  • 1 tsp 5ml garlic powder
  • 1 tsp 5ml onion powder
  • ½ tsp 2.5ml ground cumin
  • ½ tsp 2.5ml ground coriander
  • ½ tsp 2.5ml chilli flakes
Sauce:
  • ½ cup 125ml Amarula Cream
  • 2 tsp 10ml soy sauce
  • 1 tsp 5ml brown sugar
  • 1 tsp 5ml lemon juice
  • 2 tsp 10ml butter
  • 1 tsp 5ml apricot jam
To Serve:
  • Grilled lemon or lime wedges
  • Fresh herbs
  • Crispy potato wedges
  • Seasonal green salad

Method
 

Prepare the Snoek:
  1. Ensure the snoek is clean and dried. This will help the baste adhere properly to the fish.
Make the Baste:
  1. Combine all the basting ingredients and generously brush the snoek. For the perfect braai, place the fish on the grid and cook it over medium heat, turning occasionally until the snoek is fully cooked. If braaing is not an option, cook under a hot grill and serve on a platter.
Prepare the Sauce:
  1. In a small pan, combine the sauce ingredients. Cook for 3–4 minutes over medium heat, stirring occasionally until the sauce thickens.
Serve:
  1. Drizzle the snoek with the sauce, garnish with grilled lemon or lime wedges, and fresh herbs. Serve alongside crispy potato wedges and a fresh seasonal salad.