Chef Naeem's Weekend Snoek Braai

The story behind the dish

Naeem grew up on the Cape Flats, where Sunday afternoons were measured in coals and conversation. Snoek was the fish of the neighbourhood — affordable, generous and best shared. This version keeps the tradition intact and simply tightens the technique: a lighter glaze, more lemon, and a slower fire so the fish steams gently inside its own skin.

Equipment required

• Braai grid (hinged, fish-sized)
• Basting brush
• Small saucepan
• Long tongs
• Wooden serving board

Step-by-step method

1. 1

   Build the fire

   Light your coals and let them burn down until covered in white ash — roughly 30 minutes. You want a medium heat: you should be able to hold your hand 15 cm above the grid for five seconds.

2. 2

   Make the glaze

   Warm the apricot jam, butter, garlic, lemon juice and vinegar in a small saucepan until smooth and pourable. Season with half the salt and pepper and keep it warm at the edge of the fire.

3. 3

   Prepare the fish

   Pat the snoek completely dry, then season the flesh side with the remaining salt and pepper. Dry flesh is the difference between a glaze that sticks and one that slides off.

4. 4

   Skin side first

   Clamp the fish in the grid and braai skin side down for 12–15 minutes. Do not turn it early — the skin protects the flesh and renders the fat that keeps it moist.

5. 5

   Glaze and finish

   Brush generously with glaze, flip for 3–4 minutes flesh side down, then return skin side down and baste twice more until the surface is deep amber and lightly caramelised.

6. 6

   Rest and serve

   Slide onto a warm board, scatter the herbs, and rest for five minutes. Serve with charred lemon halves and let everyone pull portions straight from the board.

Storage advice

Refrigerate leftovers in an airtight container for up to two days. Flake cold snoek into a smoked snoek pâté with cream cheese, lemon and spring onion — it is arguably better on day two.

Frequently asked questions

Can I cook this in an oven instead of on the braai?

Yes. Roast skin side down at 200 °C for 18–22 minutes, then finish under a hot grill for two minutes to caramelise the glaze.

How do I know when snoek is cooked?

The flesh turns opaque and flakes cleanly at the thickest point near the backbone. Snoek is a lean fish and overcooks quickly, so check early.

Fresh or frozen snoek?

Fresh landed snoek gives the best texture. If using frozen, thaw slowly overnight in the fridge and dry thoroughly before seasoning.

Nutritional information

Estimated values per serving. Actual values vary with portion size and ingredients.

Energy

410 kcal

Protein

38 g

Fat

19 g

Carbohydrate

18 g

Sodium

620 mg