Posted by David Moffat
This recipe is similar to the Kaapse Snoek Braai one, but has a few more ingredients and a slightly different method in preparartion, but goes down well every time! Try it out, best done on a weber using the direct method, brickets nice and white and hot.
- 1 fresh Snoek, salted
- 250g Butter
- 250g Apricot Jam
- 1 large onion
- 1 block Tussers Cheese, grated (about 250-400g, you decide)
- Robinsons Fish Spice
- Heavy Duty Tin Foil
- Rinse the snoek under running cold water and pat dry with paper towel.
- Place the snoek on a piece (or two, the sauce you are going to drown the snoek in must not be able to escape!)) of Heavy duty foil, which is large enough that the sides of the foil can be folded over around the edge of the fish to from a “bakkie” for the fish to lie in.
- Foil must be placed with the shiny side towards the fish.
- Once your fish is in its foil bed, take a fork and lightly pierce the meat a few times to make room for the sauce to explore.
- After you have done this, sprinkle the fish with the fish spice and garlic (Robinsons’ Garlic powder works the best and is easiest).
- Once the fish is well seasoned, chop your onion into a smallish pieces and cover as much as possible of the surface of the fish with the chopped onion.
- You are now ready for the sauce that makes this baby awesome!
Preparation – Sauce
- Melt the butter and Apricot Jam in the microwave till they are well mixed and the sauce is fairly runny.
- Take a tablespoon and begin covering the surface of the fish with sauce. Make sure it gets in everywhere but does’nt escape the bakkie you have made for it to communicate with the fish in.
- Place the fish, net so in die foil bedjie, in the centre of the grid on the weber and leave it to boil in the sauce, no turning necessary, keep the lid off for now.
- Depending on the size of the snoek, takes between 20-30 minutes to cook. You will know it is almost ready when the thickest part of the snoek has about 1-2mm of pink meat left at its highest point (the rest of the fish is white but still soaked in the bubbling sauce).
- At this point, sprinkle your cheese liberally over the fish – the more the better. Place the lid on the weber, vent open, and let the cheese melt for about 4-5 minutes. Take off the flames, grid and all and serve immediately.
- Bon Appevreet!
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