As the year comes to a close, there’s no better way to celebrate New Year’s Eve than gathering around a crackling braai with family and friends. This Woolworths recipe for braaied snoek with a sticky apricot glaze is a go-to for creating unforgettable moments under the stars. Whether you’re a seasoned braai master or a newcomer, this dish’s blend of smoky flavours and sweet tangy glaze is sure to impress.
READ MORE: How to Prepare This Showstopping Stuffed Leg of Lamb
Braaied snoek with sticky apricot glaze
Ingredients
- For the snoek:
- 1.2 kg snoek cleaned
- Sea salt and freshly ground black pepper to taste
- Red onion sliced, for serving
- Celery sliced, for serving
- For the spicy apricot glaze:
- 80 g butter
- 4 large cloves garlic crushed
- 1 small red chilli seeded and finely sliced
- ½ cup apricot jam
- 2 T apricot chutney optional
- 4 T chicken or fish stock
- 10 g fresh coriander chopped
- 1 lemon juiced
Instructions
- 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.
Video
Notes
- When buying fresh snoek, ask your fishmonger to clean it for you.
- For an alternative to braaiing, bake the snoek in the oven under the grill setting. Place it on a higher rack to achieve a beautifully browned finish.
- While snoek does have many bones, they’re long and easy to remove, making it an ideal fish for braaiing.
