Ingredients:
¦ 1 fresh snoek (about 1 kg),
head removed and butterflied
¦ 45ml (3 tablespoons) smooth
apricot jam
¦ 30ml (2 tablespoons)
chilli sauce
¦ 15ml (1 tablespoon) garlic
and ginger paste
¦ 5ml (1 teaspoon) spice for fish
¦ juice of one lemon
¦ 15ml (1 tablespoon) olive oil
¦ salt and freshly ground black
pepper to taste
Instructions:
In a small bowl, mix the apricot jam,
chilli sauce, garlic and ginger paste,
spice for fish, lemon juice and
olive oil. Place snoek (skin down)
onto a well-oiled tin foil, brush the
jam mixture over the fish.
Season with salt and pepper,
close the fish or braai opened on
a metal grid over medium coals.
Braai for 25 minutes, turning after
15 minutes.
The fish flakes easily, so be
careful not to overcook it. Serve
snoek with roasted corn on the
cob and a salad.
