GRILL SNOEK WITH A SWEET BASTING TO GIVE IT A WONDERFUL COLOUR AND FLAVOUR. BEST SERVED WITH ‘SOETPATATS’.
1 (1.8 kg) whole fresh or slightly smoked snoek, cut open
15 ml (1 Tbsp) salt
APRICOT BASTING SAUCE
45 ml (3 Tbsp) butter, melted, or olive oil
60 ml (¼ cup) smooth apricot jam
10 ml (2 tsp) fresh lemon juice
2 ml (¼ tsp) grated lemon rind
1 clove garlic, crushed
8 ml (1½ tsp) soy sauce
45 ml (3 Tbsp) Spur Durky Sauce
Sprinkle salt on the inside and outside of fish and leave to stand for 30 minutes. Rinse off salt and pat dry.
Combine basting ingredients.
Place fish skin-side down with a few lemon slices in a well-oiled, hinged grid over moderate coals. Grill for 12–15 minutes, basting frequently. Grill flesh-side last. Serve immediately with lemon wedges.