Robertsons Glazed snoek on the braai
Total Time: 50 Minutes
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 6 People
Suitable For: Christmas Lunch
Robertsons made this mouth watering Glazed Snoek on the braai - Apricot jam is traditionally used in the Cape for creating a fruity glaze for braaied fresh snoek. In this recipe, we’ve combined it with honey, soy sauce, butter, garlic, chilli flakes and Robertsons Braai & Grill All-in-One to create an irresistibly spicy basting sauce.
Ingredients
1.2 kg whole fresh snoek, butterflied (or snoek fillets)
30 ml (2 Tbsp) Robertsons Braai & Grill All-in-One
100 g salted butter
5 ml (1 tsp) Robertsons Crushed Garlic
5 ml (1 tsp) Robertsons Chilli Flakes
60 ml (¼ cup) apricot jam
60 ml (¼ cup) honey
60 ml (¼ cup) soy sauce
1 whole lemon
Instructions
- Place the snoek on a sheet of greased heavy-duty tin foil and sprinkle over the Robertsons Braai & Grill All-in-One. Set aside.
- Melt the butter in a large saucepan and stir in the Robertsons Crushed Garlic and Robertsons Chili Flakes. Cook for a minute or two, until fragrant.
- Add the apricot jam, honey and soy sauce. Cook over a low heat until the jam and honey have melted, and the sauce is glossy.
- Place the snoek, on its sheet of foil, directly onto the grid, over medium coals.
- Cook until the fish starts to whiten. Gently brush the snoek with the glaze, then turn it over and cook for a further 6-8 minutes, basting often with the glaze.
- When the fish is just cooked through, squeeze the lemon juice over the top and serve hot.
MEGAMASTER RECIPE TIPS
Tip 01
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When you buy your snoek, ask for it to be cleaned for you (head and tail off, and butterflied)
Tip 02
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Cook the fish on a foil sheet, it prevents it from losing all the juices from the glaze, also stops it from sticking to the grid.
Tip 03
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Choose your favourite white wine to compliment the meal.
