Braai’d Snoek with Sticky Apricot Jam Chutney

Snoek | 25th May 2020 | By

Nothing says South Africa more than a braai’d snoek with apricot jam. Local really is lekker!

Braai'd Snoek with Sticky Apricot Jam Chutney
Sweet, sticky, smokey and delicious!
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 1 snoek (from your local fish deli)
  2. 85g butter
  3. 2 heaped tsp crushed garlic
  4. 1/2 cup apricot jam
  5. 1/4 cup chutney
  6. 1/2 lemon (squeezed)
  1. Get your braai on the go and grease the grid so the snoek skin doesn't stick to it.
  2. Place your flecked snoek on the grid, skin side down.
  3. In a small pot on the stove, heat the butter and garlic and sauté for a minute or two.
  4. Add the jam, chutney and lemon juice and combine with a whisk into a nice sticky chutney jam.
  5. Allow the jam to reduce on a medium heat for about 10 minutes, stirring occasionally with the whisk.
  6. Take the jam off the heat and allow it to cool for 5-10 minutes before basting the fish.
  7. Baste the snoek generously with the jam until evenly coated.
  8. Place the grid over the hot coals, skin side down.
  9. Cook on a medium heat, with the grid at its highest setting for about 15-20 minutes.
  10. Best enjoyed straight off the grid with your fingers!
  1. Do not add salt to the fish, as a proper flecked snoek would have already been salted in the process. Make sure your local fish deli has prepared your snoek properly by flecking and salting it accordingly.
  2. I used a braai grid with a handle so that I could quickly and easily remove from the braai once done.
  3. Make sure your fish deli supplies you with a good quality fish and not a "pap snoek".
The Fish Wife