Apricot jam and garlic snoek braai. If you’re craving something truly South African with bold, sweet, smoky, and savoury flavours, then this apricot jam and garlic snoek braai is the ultimate recipe for you. This dish is a coastal classic that brings together the richness of snoek, the sweetness of apricot jam, and the punch of garlic—grilled to perfection over open flames. Served with fresh lemon wedges and golden-brown braai broodtjies, this is the kind of meal that turns a regular weekend into a memorable one.
What You’ll Need for the Apricot jam and garlic snoek braai
For the Snoek
- 1 whole snoek, cleaned and butterflied
- Salt (to taste)
- Black pepper (to taste)
- Spice for Fish (available at most local grocers)
- Mixed dried herbs (like oregano, thyme, and parsley)
For the Marinade / Basting Sauce
- 3 tablespoons butter (melted)
- 3 tablespoons apricot jam
- 1 tablespoon crushed garlic
To Serve
- Fresh lemon wedges
- Classic South African braai broodtjies (grilled sandwiches with cheese, tomato, and onion)
Method
1. Prep the Snoek
Start by rinsing your snoek under cold water and patting it dry. Place it skin-side down on a large board or tray. Lightly score the flesh to allow the marinade to seep in. Then season generously with salt, pepper, spice for fish, and a sprinkle of mixed herbs.
Tip: Snoek can have a lot of fine bones, so handle with care when serving.
2. Make the Marinade
In a small pot or bowl, combine:
- Melted butter
- Apricot jam
- Crushed garlic
Give it a good mix. The sweetness of the jam balances perfectly with the richness of the butter and the sharpness of the garlic.
3. Fire Up the Braai
You want medium coals, not blazing flames. If you’re using a grid, make sure it’s well-oiled to prevent sticking. Place the snoek skin-side down on the grid over indirect heat.
4. Baste & Braai
Brush a generous layer of your apricot and garlic marinade onto the snoek. Let it cook slowly for about 20–25 minutes with the lid closed or a dome over the braai to keep the heat in.
Every few minutes, baste again and check to make sure it doesn’t burn. The fish is ready when it flakes easily with a fork and has a beautiful golden glaze on top.
5. Grill the Braai Broodtjies
While the snoek finishes up, pop your braai broodtjies on the grid until crispy and the cheese is melted. Flip carefully!
To Serve
Slide the snoek off the grill onto a platter, drizzle with a squeeze of fresh lemon juice, and serve alongside the toasted broodtjies. Add a few extra lemon wedges on the side for guests to squeeze as they wish.
Extra Tips
- Want some kick? Add a dash of chopped chilli or peri-peri sauce to the marinade.
- No snoek? This marinade works well on yellowtail, mackerel, or even chicken skewers.
- Pair it with: A crisp sauvignon blanc or an ice-cold lager to cut through the richness.
A Taste of the Cape
Apricot jam snoek is more than just a recipe—it’s a tradition that tells the story of Cape cuisine. Whether you’re on the coast or in the bush, around a drum fire or a Weber, this is the kind of dish that brings people together.
So next time you’re planning a braai, skip the usual chops and try this bold, flavour-packed snoek instead. You might just find your new favourite.