LK's Products You'll Need
Note:
2kg Snoek feeds 6
1.5kg Snoek feeds 4
Ingredients:
- 1 Snoek
- ½ Cup butter, melted
- 1 Tin apricot jam
- 4 Garlic cloves, peeled and chopped
- Juice of 2 fresh lemons
- Dash chopped parsley
To season:
- Salt and pepper
- Half a lemon, sliced
- 1 String cherry tomatoes
Directions:
- Basting Sauce: In LK’s Sauce Pan, melt the butter and mix in the garlic, lemon juice and parsley. Mix with Apricot jam and transfer the mixture to LK’s Basting Set which you’ll use to baste the fish.
- For the Snoek: Baste snoek on the flesh side and the skin side and gently grind salt and pepper onto the flesh side only. Once your coals are medium-to-hot, transfer the Snoek to LK’s Snoek grid place the grid on the braai.
- Braai the snoek, flesh side down, for about 4 minutes until the flesh gets a light golden colour. Turn the grid over and braai the Snoek skin side down until done. Baste throughout with your basting sauce. The skin side might burn slightly, but do not worry- usually people don’t eat the skin. The South African Braai icon, Jan Braai, treats the fish skin at the braai as a natural tinfoil. Your Snoek is ready when you insert a fork and the Snoek flakes. Serve with sliced lemon, cherry tomatoes and your favourite braai salad!
Note: The maximum braai time must be between 15 - 20 minutes depending on the size of the Snoek, the height of grid and the heat of the braai.
