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Snoek with apricot glaze

The West Coast's gift to the braai. A whole butterflied snoek, apricot-butter basting, and the smell that has sold a million weekend trips to Langebaan.

Medium coals · 8-second hand test Serves 6 35 minutes

The West Coast's gift to the braai. A whole butterflied snoek, apricot-butter basting, and the smell that has sold a million weekend trips to Langebaan.

Ingredients

  • 1 whole butterflied snoek (1.5–2 kg), fresh or properly thawed
  • 125 ml smooth apricot jam
  • 60 g butter
  • Juice of 1 lemon
  • 2 cloves garlic, crushed
  • Salt and black pepper

Method

  1. Melt the jam, butter, lemon juice and garlic together at the side of the fire. Season the fish.
  2. Lay the snoek skin-side down in a well-oiled fish grid. It braais skin-side down for nearly the whole time — the skin protects the delicate flesh.
  3. Braai over medium coals for 20–25 minutes, basting generously every few minutes. Flip flesh-side down only for the last minute or two, for colour.
  4. It's done when the thickest part flakes with a fork. Serve with roosterkoek and soetpatats.
Engineer's view

Read left to right: ingredients merge into steps, steps merge into supper.

IngredientProcess →
Apricot jam 125 mlMelt together at the fire’s edge → bastingSkin-side down in an oiled grid · medium coals · 20–25 min, basting often · flesh-side briefly at the end · flakes = done
Butter 60 g
Lemon juice 1 lemon
Garlic 2 cloves
Snoek 1 whole, butterfliedSeason; lay skin-down in the grid
Salt & pepper
Which fire? Hold your palm at grid height and count: 4 seconds is hot, 6–8 medium, 10+ gentle. The full fire-craft lives in the Fire & Wood guide.

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