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Whole Snoek on the Braai

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

A simple, family-style braaied whole snoek basted with a sweet apricot and oyster sauce marinade, finished with a silky lemon butter cream drizzle.

 300 g Smooth apricot jam
 2 Garlic clovescrushed
 1 tbsp Olive oil
 1 Lemonjuiced, plus extra slices for braaiing
 2 tbsp Fennel seeds
 1 Whole snoekbutterflied
 1 Saltto taste
 Pepperto taste
 Oyster saucea big splash
 100 g Unsalted butterfor lemon butter cream
 ½ cup Creamfor lemon butter cream
 1 Lemonjuiced, for lemon butter cream
1

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.

2

Sprinkle the fish with a little salt and pepper, then brush the marinade all over it.

3

Leave the fish in the fridge for 30 minutes, until the coals are ready.

4

Place the fish on a braai grid with some lemon slices and cook, basting often with the marinade, until nicely charred on the skin.

5

Heat the lemon butter cream ingredients (butter, cream, and lemon juice) together in a pot until combined.

6

Drizzle the lemon butter cream over the fish to serve.