Apricot Snoek Fish Braai

apricot snoek braai

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A classic snoek braai recipe


  • 2 cloves Garlic
  • 1 Lemon, Zest and juice of
  • 125 ml Apricot jam, smooth
  • 2 tsp Cape malay curry powder
  • 1 Salt and black pepper, Coarse
  • 1 Olive oil
  • 150 g Butter
  • 1 Splash White wine
  • 1 Whole snoek, filleted


  1.  Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
  2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
  3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.
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