– recipe –

apricot-glazeD fish braai


apricot-glazed fish braai


West Coasters have braaied their snoek this way for many, many years. the firm, tasty flesh goes well with the tangy, fruity glaze. Any fresh fish with a story may be used. For added flavour, scatter fresh herbs on the coals as the fish cooks. If you prefer, cut the fish into serving portions before braai-ing.

Serves: 6–8

Prep time: 15 + 60 minutes

Cooking time: 20 minutes

Works well with: Snoek, Yellowtail, Jacopever, Silver,  any fresh Fish With A Story

Special occasion, Braai, Get togethers


1 whole fish, about 3 kg 

coarse salt 

milled black pepper 

vegetable oil 

125 ml smooth apricot jam 

45 ml worcestershire sauce 

lemon wedges, for squeezing



  1. Cut off the fish head and vlek open so that it hinges at the belly. Leave the skin on.
  2. Season lightly with coarse salt and set aside for 30–60 minutes to firm up and flavour the fish.
  3. Rinse off the salt and season the fish with a little pepper.
  4. Brush both the fish and a hinged grid with oil.
  5. Place the fish on the grid. 
  6. Mix together the jam and worcestershire sauce and liberally brush the flesh side of the fish.
  7. Close the grid and brown, flesh-side first, over hot coals. This will take about 5–10 minutes, depending on the heat of the coals. 
  8. Turn the fish, baste again and cook skin-side down for about 10 minutes more until cooked through.
  9. Serve with lemon wedges for squeezing.



Recipe credit:
Tamsin Snyman Publishers


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