Ingredients1.5 kg whole lightly salted snoek, butterflied
Basting for Snoek
100 ml apricot jam
2 red chillies, chopped
4 cloves garlic
4 lemons, juiced
100 g butter
Recipe1. Brush the snoek skin with oil to prevent from sticking. Open the snoek up and place on braai grid.
2. Baste the open side of the fish well with apricot jam basting and place on hot fire skin side down.
3. Cook skin side for about 6-8 minutes. Keep a close eye as it can burn quickly, watch flames as the butter and sugar in the basting will provide extra fuel for flames.
4. Turn and continue to cook flesh side down for a further 6-8 minutes.
5. Turn again, keep basting and checking until cooked through. The snoek will cook quickly, so watch not to overcook.
Serve with braaied buttered sweet potatoes.