Whole butterflied snoek fish grilled over open coals and basted with a sweet apricot and butter glaze, a Cape coastal braai tradition.
South African Snoek Braai is a real, traditional South African dish, known as Grilled Snoek Fish with Apricot Basting. Whole butterflied snoek fish grilled over open coals and basted with a sweet apricot and butter glaze, a Cape coastal braai tradition.\n\nSnoek, a firm, oily fish caught off South Africa's coast, has been a staple of Cape braais for generations, traditionally basted with a sweet apricot jam glaze that caramelizes beautifully over open flame.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.
Serves 4
Season the butterflied fish generously with salt and pepper on both sides.
Combine apricot jam, melted butter, lemon juice and garlic, warming gently until the jam melts into a smooth glaze.
Preheat a grill or braai to medium-high heat.
Place the fish skin-side down on the grill and cook for 6 to 8 minutes, basting generously with the apricot glaze.
Carefully flip and grill for another 4 to 5 minutes, basting again, until the fish is cooked through and the glaze has caramelized slightly.
Serve hot with lemon wedges and a side salad or pap.
Baste generously and repeatedly while grilling — the apricot glaze is meant to build up in caramelized layers on the fish's surface.
Grill skin-side down first for the longest stretch of cooking time, which helps protect the delicate flesh from overcooking.
Use a well-oiled grill grate to prevent the fish skin from sticking and tearing when you flip it.
Use a different firm, oily fish like mackerel or bluefish if snoek isn't available.
Some households add a pinch of curry powder to the glaze for extra warmth.
Serve with a simple tomato and onion salad for a complete coastal meal.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Snoek, a firm, oily fish caught off South Africa's coast, has been a staple of Cape braais for generations, traditionally basted with a sweet apricot jam glaze that caramelizes beautifully over open flame.
A firm, oily fish common off South Africa's coast, similar in richness to mackerel; outside South Africa, mackerel or bluefish are good substitutes.
The grates likely weren't oiled well enough, or the fish was moved too soon — oil the grates thoroughly and let a good sear form before flipping.
Yes, it keeps refrigerated for about a week; gently reheat before using to baste the fish.
Per serving (300g / 10.6 oz) · 4 servings total
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