Smoked Snoek Braai with Apricot Glaze

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A classic South African Cape braai dish featuring butterflied snoek (barracouta) slowly smoked over oak coals and finished with a sticky-sweet apricot jam glaze. Traditionally enjoyed outdoors with slices of brown bread, butter, and a squeeze of lemon, this smoky fish is a beloved weekend ritual across the Western Cape.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 22 gSugar
• 34 gProtein
• 720 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Snoek Brine

• 800 g whole snoek, butterflied and pin-boned
• 4 cups cold water
• 1/3 cup coarse sea salt
• 2 tablespoons brown sugar
• 2 bay leaves
• 1 teaspoon whole black peppercorns

For the Apricot Glaze

• 1/2 cup smooth apricot jam
• 2 tablespoons salted butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon cracked black pepper

For the Braai

• 2 kg braai charcoal
• 2 large handfuls oak or grape vine smoking wood chunks
• 1 large sheet of buttered heavy-duty foil (optional)
• Cooking oil, for the grid

To Serve

• 1 loaf crusty brown bread or roosterkoek
• Soft butter, for spreading
• Lemon wedges
• Sliced raw onion tossed with a pinch of salt and vinegar

Directions

1. Rinse the snoek under cold water and pat dry. In a deep dish, whisk the water, salt, brown sugar, bay leaves, and peppercorns until the salt dissolves. Submerge the snoek and brine for 20 minutes, then drain and pat completely dry with paper towels.
2. Light your charcoal in a kettle braai and let it burn down until covered in a thin layer of white ash. Scatter the oak or grape vine chunks over the coals to create a steady stream of fragrant smoke. Position the cooking grid about 20 cm above the coals.
3. In a small saucepan over low heat, whisk the apricot jam, melted butter, lemon juice, mustard, and cracked pepper until smooth and glossy. Keep warm. Lightly oil the braai grid to prevent sticking.
4. Lay the snoek skin-side down across the grid, opening it like a book. If needed, secure with two skewers or use the buttered foil as a sling to lift it on and off. Close the lid and smoke for 20-25 minutes without turning, maintaining a steady smoke and a medium heat (around 150-160°C / 300-320°F).
5. Brush the snoek generously with half the apricot glaze, close the lid, and cook for another 5-7 minutes until the glaze is tacky and the flesh flakes easily when tested with a fork. The internal temperature should reach 62°C / 145°F.
6. Carefully slide the snoek onto a large wooden board. Spoon over the remaining warm glaze and let it rest for 3 minutes. Serve family-style with thick slices of brown bread, butter, lemon wedges, and the lightly pickled onion on the side.

Cook’s Notes

• Snoek is very oily and bony — use long tweezers to remove pin bones before brining, and serve with plenty of buttered bread to soak up the rich juices.
• If you cannot find snoek, substitute with butterflied mackerel or whole smoked kingklip fillets, though the flavor will be milder.
• Soak oak chunks in water for 30 minutes before adding to the coals for a longer, cooler smoke.
• For a Cape Malay twist, stir 1/4 teaspoon of ground cumin and a pinch of chilli flakes into the apricot glaze.
• Cook the snoek the day you buy it for the best texture — smoked leftovers are excellent flaked into omelettes or fish cakes the next morning.

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