Snoek Braai is a cherished South African dish featuring snoek, a flavorful, oily fish, grilled over an open fire and basted with a tangy, buttery marinade. Popular along the Cape coast, this dish is a braai (barbecue) favorite, often enjoyed at beach gatherings or family celebrations. The snoek’s firm texture and smoky flavor, paired with a zesty apricot jam glaze, make it a true taste of South African coastal cuisine. Below, I’ll guide you through a detailed, step-by-step recipe to make snoek braai for 4-6 people, written in a warm, engaging blog style.
Why Snoek Braai Is a South African Treasure
If you’ve ever been to a South African braai, you know the magic of a perfectly grilled snoek. The fish’s natural richness, combined with the smoky char from the fire and a sweet-tangy basting sauce, creates a dish that’s both rustic and unforgettable. This recipe is straightforward, even if you’re new to braai cooking, with tips to ensure your snoek is succulent and packed with flavor. Let’s fire up the coals and get grilling!
Ingredients for Snoek Braai
To make a delicious snoek braai, gather these ingredients:
- Fish:
- 1 whole snoek (about 1.5-2 kg/3.3-4.4 lbs), cleaned, scaled, and butterflied (head on or off, your choice)
- Coarse sea salt, to taste
- Basting Sauce:
- 100 g (3.5 oz) unsalted butter, melted
- ¼ cup apricot jam
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 tablespoon soy sauce (optional, for umami)
- 1-2 fresh red chilies, finely chopped (optional, for heat)
- Optional for Serving:
- Lemon wedges
- Fresh parsley, chopped, for garnish
- Crusty bread or pap to soak up the juices
Equipment:
- Braai (barbecue) grill with a grid
- Hardwood or charcoal for the fire
- Basting brush
- Tongs for flipping
- Large tray or platter for the fish
Step-by-Step Instructions for Perfect Snoek Braai
Follow these steps to create a mouthwatering snoek braai that captures the essence of South African coastal cooking. The key is a hot fire, a flavorful basting sauce, and careful grilling to keep the fish tender.
Step 1: Prepare the Snoek
Rinse the butterflied snoek under cold water and pat it dry with paper towels. Place it on a large tray, skin side down. Score the flesh with a sharp knife, making shallow diagonal cuts about 2 inches apart—this helps the basting sauce penetrate and ensures even cooking. Sprinkle the flesh side with coarse sea salt and set aside while you prepare the fire and basting sauce.
Pro Tip: If snoek isn’t available, you can substitute with a similar firm, oily fish like mackerel or kingfish, but snoek’s unique flavor is hard to beat.
Step 2: Set Up the Braai
Build a fire using hardwood or charcoal in your braai. Aim for a medium-hot fire with a good bed of glowing coals—hot enough to sear but not so intense that it burns the fish. Place the grill grid about 15-20 cm (6-8 inches) above the coals. You’ll need a consistent heat, so keep extra coals handy to maintain the temperature.
Step 3: Make the Basting Sauce
In a small saucepan over low heat, melt the butter. Add the apricot jam, lemon juice, olive oil, minced garlic, smoked paprika, black pepper, soy sauce (if using), and chopped chilies (if desired). Stir until the jam melts and the sauce is smooth, about 2-3 minutes. Remove from heat and set aside. The sauce should be tangy, slightly sweet, and aromatic—perfect for enhancing the snoek’s natural flavors.
Step 4: Season and Baste the Snoek
Brush the flesh side of the snoek generously with the basting sauce, making sure it seeps into the scored cuts. Reserve some sauce for basting during grilling. If you have time, let the fish sit with the marinade for 15-20 minutes to absorb the flavors.
Step 5: Grill the Snoek (Flesh Side First)
Lightly oil the braai grid to prevent sticking. Place the snoek on the grid, flesh side down, over the hot coals. Grill for 5-7 minutes until the flesh gets a golden char and grill marks form. Baste the skin side with more sauce while the flesh cooks. Be gentle when handling the fish—snoek can be delicate and may break apart if flipped too roughly.
Why Flesh First?: Starting with the flesh side ensures it gets a good sear and doesn’t stick to the grid, making flipping easier.
Step 6: Flip and Grill the Skin Side
Using tongs (and a spatula if needed), carefully flip the snoek so the skin side is facing the coals. Baste the flesh side again with the sauce. Grill for another 8-10 minutes, basting occasionally, until the skin is crispy and the fish is cooked through. The flesh should be opaque and flake easily with a fork. If the fire flares up from dripping fat, move the fish to a cooler part of the grid to avoid burning.
Note: Cooking time depends on the size of the fish and the heat of the fire. A 1.5 kg snoek typically takes 15-20 minutes total.
Step 7: Check for Doneness
To ensure the snoek is cooked, check near the backbone—the flesh should be opaque and pull away easily. If it’s still translucent, grill for another 2-3 minutes. Be careful not to overcook, as snoek can dry out.
Step 8: Serve the Snoek Braai
Carefully transfer the snoek to a large platter, using two spatulas if needed to keep it intact. Garnish with chopped parsley and serve with lemon wedges on the side for squeezing. Pair it with crusty bread to mop up the juices or traditional pap for a true South African experience. Serve immediately while hot, letting everyone dig in family-style straight from the platter.
Tips for Snoek Braai Success
- Fish Freshness: Fresh snoek is best, but frozen works too—just thaw it completely in the fridge overnight.
- Fire Control: Keep a close eye on the coals. Too hot, and the fish will burn; too cool, and it won’t get that crispy skin.
- Basting Balance: Don’t over-baste, as excess sauce can drip and cause flare-ups. A light, even coat is perfect.
- Serving Ideas: Add a side of chakalaka or a simple green salad to round out the meal.
Why Snoek Braai Is a Coastal Classic
Snoek braai is more than just a meal—it’s a South African ritual that captures the spirit of the ocean and the joy of outdoor cooking. The smoky, charred skin, tender flesh, and tangy-sweet basting sauce make every bite a celebration of Cape flavors. Whether you’re hosting a braai or simply craving a taste of the coast, this recipe will transport you straight to a sunny South African beach. So, gather your friends, stoke the fire, and let’s braai some snoek!
