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Braaied Snoek with Brandy-Apricot Basting.

There’s nothing more proudly South African than a perfectly braaied snoek, smoky, flaky, and glazed with a sticky-sweet brandy-apricot basting.

Ingredients 1 whole snoek (cleaned, butterflied, and dried)
100g salted butter
125ml (½ cup) apricot jam and Jalapeno Chutney
30ml Oil
30ml (2 tbsp) brandy (or to taste)
4 cloves garlic, finely chopped or grated
1 tbsp Garlic and Parsley spice
Juice of 1 lemon

Method Prepare the Snoek: Ensure the snoek is well-rinsed and dried thoroughly with paper towels.

Braai for about 10–15 minutes, basting frequently. Turn the grid over to sear the skin for a few minutes if desired, but many prefer to keep it skin-side down for most of the cooking to keep it moist.

Serve: The snoek is ready when the flesh is white and flakes easily with a fork. Serve immediately with fresh white bread, lemon wedges, and extra apricot jam.

Tips for Success Don't Overcook: Snoek dries out quickly. It is better to have it slightly underdone than overdone.

Additions: Smoked Snoek Pate: If you have smoked snoek, you can blend 500g flaked smoked snoek with 1 cup whipped sour cream, 1 cup mayo, chopped onion, parsley, chilli, and 1/4 cup brandy for a popular pate.

Music track: Happy Days by Sunborn
Source: https://freetouse.com/music
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