Cape Snoek Braai (barbecue)

The snoek is a predator fish, similar to the barracuda or pike and at certain times of the year, large shoals enter the waters around the Cape coast and are caught in abundance, making the fish very affordable. Snoek plays an important role in South African cuisine (especially in the coastal areas).

Ingredients :
1 whole snoek (cleaned and butterflied)
Garlic, chopped
150g Butter
4T apricot jam
Salt & freshly ground black pepper to taste

Method :
Prepare a fire and allow to burn down to moderately hot coals.
In the meantime, melt the butter in a small saucepan on the stove.
Add the apricot jam and stir until it has blended with the butter.
Add the chopped garlic, according to taste and simmer gently for a few minutes.
Place the snoek on a braai grid (skin side down) and season lightly with salt & black pepper.
Baste with the butter sauce and place over the coals.
Grill over the coals, basting periodically, for about 30 minutes (depending on the size of the snoek) or until done.

Monday, 24th September 2007, is a public holiday in South Africa (Heritage Day) and is also recognised as National Braai Day. As a result, many South Africans will be partaking in one of the country's favorite pastimes (ie braaing) on this day. Some will most probably be doing a fish braai, but the majority of South Africans will be braaing lamb or pork chops, steaks, boerewors (sausage), chicken, kebabs and spareribs.

recipe snoek braai fish barbecue seafood