Prepare the braai: Get your coals ready and wait until they’re gentle enough to cook over. Meanwhile, pat the snoek dry with kitchen paper and place it skin-side down on a sheet of tin foil. Season generously with salt and pepper.
Make the glaze: Heat the butter in a saucepan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the chilli, followed by the apricot jam, chutney, and stock. Mix well and simmer for 5 minutes. Add the coriander and lemon juice, then remove from the heat and transfer to a jug for easy basting.
Cook the snoek: Place the snoek (still on the foil) onto the braai grid. Using a basting brush, generously coat the fish with the glaze. Cook for 8–10 minutes. Once the fish turns white, carefully turn it over and baste again. Cook for an additional 3–5 minutes. For a smoky flavour, braai the other side directly on the grid—just ensure it’s well-oiled to prevent sticking. Reduce cooking time to 2–3 minutes if opting for this method, and watch closely to avoid overcooking.
Serve: Arrange the cooked snoek on a platter with sliced red onion and celery drizzled with olive oil and lemon juice. Serve immediately.