AuthorJan BouwerA simple, family-style braaied whole snoek basted with a sweet apricot and oyster sauce marinade, finished with a silky lemon butter cream drizzle.
Mix the apricot jam, crushed garlic, olive oil, fennel seeds, and a big splash of oyster sauce together to make a marinade. Season to taste.
Sprinkle the fish with a little salt and pepper, then brush the marinade all over it.
Leave the fish in the fridge for 30 minutes, until the coals are ready.
Place the fish on a braai grid with some lemon slices and cook, basting often with the marinade, until nicely charred on the skin.
Heat the lemon butter cream ingredients (butter, cream, and lemon juice) together in a pot until combined.
Drizzle the lemon butter cream over the fish to serve.
Ingredients
Directions
Mix the apricot jam, crushed garlic, olive oil, fennel seeds, and a big splash of oyster sauce together to make a marinade. Season to taste.
Sprinkle the fish with a little salt and pepper, then brush the marinade all over it.
Leave the fish in the fridge for 30 minutes, until the coals are ready.
Place the fish on a braai grid with some lemon slices and cook, basting often with the marinade, until nicely charred on the skin.
Heat the lemon butter cream ingredients (butter, cream, and lemon juice) together in a pot until combined.
Drizzle the lemon butter cream over the fish to serve.
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