- 1 Snoek (green on SASSI list)
- 4 chopped garlic cloves
- ½ cup butter or olive oil
- ½ cup apricot jam
- juice of 2 lemons
- olive oil
- salt and pepper
- 1 tot soy sauce (optional)
- 2–4 tots white wine (optional)
- dash of chilli sauce (optional)
Using a small pot on the fire or on a stove, lightly fry the chopped garlic in the butter or oil. Then add the apricot jam and lemon juice. If you want to add some of the optional ingredients, do so now. Heat and stir until everything is melted and mixed.
A snoek should be braaied ‘open’. Smear the skin side of the snoek with oil so that it does not stick to the grid and then place it on the grid, skin side down.
There are two ways of braaing the snoek:
– Straight onto the grid. Coals will need to be slightly gentler as the skin might burn more easily on the direct heat. You definitely need to pay more attention in this method and make sure you don’t burn the fish. The skin side of the fish will end up slightly crisper and might be charred here and there – extra flavour.
–Foil on grid and fish on foil. Your coals can be hotter in this method as the foil protects the fish from getting burnt. Another advantage of doing it on foil is that you can fold up the sides of the foil, which saves any basting and sauce that runs off the fish. Fish braaied on foil is also easier to lift onto a serving tray without breaking.
Braai time: Whether you are using foil or whether the skin side went straight onto the grid, a snoek should be braaied for about 15 minutes in total. You can deviate slightly from this time depending on the heat of the coals, height of the grid and size of the snoek. Test whether the snoek is ready by inserting a fork in the thickest part and turning the fork slightly.
As soon as the flesh flakes, the snoek is ready.
-When braaing without tinfoil braai for 3 minutes flesh side down and then the rest of the time with the skin side down.
-When braaing with foil braai for 9 minutes skin side down, 3 minutes flesh side down (and during this time remove the foil from the skin side) and then a final 3 minutes skin side down to brown the skin.
Basting the snoek: Baste only when the flesh side is facing up. Use a brush or simply drip it onto the fish with a spoon. You can baste as often as you wish until all the basting is used. Should you find that you’d like to use more basting, then make more sauce next time.
- There is always a risk that the fish will stick to the grid, so gently shake whichever side of the grid is on top at any stage of the braai to loosen it from the meat.
- Serve the snoek skin side down, flesh side up.
- Break rather than cut the snoek as cutting also cuts the bones into smaller pieces, which can get stuck in your throat. Normal snoek bones are quite large and you will find them easily.