TRADITIONAL APRICOT SNOEK
A lighter option for Spring – try this traditional Apricot Snoek.
You’ll need:
1 large fresh snoek, mildly cured if available
100 ml butter or olive oil
150 ml apricot jam
2 tbsp crushed garlic
2 tbsp masala spice
Coarse salt to taste
Salt
Pepper
Juice of 1 lemon
25 ml soy sauce (optional)
50 to 100 ml white wine (optional)
Dash of chilli sauce (optional)
Sprinkle coarse salt over snoek, and leave for 20 minutes.
Using a small pot on the fire, lightly fry the chopped garlic in the butter or olive oil. Then add the apricot jam and lemon juice, soy sauce, white wine and a dash of chilli sauce. Slowly bring up heat until mixture is smooth and runny. Don’t allow to boil.
Rinse off salt from fish, and place skin side down on tinfoil, doubled over.
Roll up edges of tinfoil to make an impromptu pan, and transfer to braai. Pour sauce all over fish, and braai for about 20 minutes, or until meat turns white and firm.
Serve directly from the braai.
RECIPE: Fred Zeelie
