Braaied Snoek with Pineapple Habanero Glaze and Garlic Chilli Crunch

Smoky braai flavour. Sticky sweet heat. A crunchy, garlicky finish.

Snoek on the coals is a South African favourite, traditionally brushed with a sweet jam glaze. This version uses Kalahari Pineapple Habanero Chilli Jam for fruity sweet heat, then finishes with a spoonful of Kalahari Garlic Chilli Crunch for texture and savoury depth.

Recipe information

• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Servings: 4
• Heat: Adjustable. Add more chilli crunch at the table for extra kick.

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Ingredients

For the snoek

• 1 whole snoek (about 1.5 kg), butterflied, skin on
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 lemon, cut into wedges

For the glaze

• 4 tablespoons Kalahari Pineapple Habanero Chilli Jam
• 2 tablespoons butter, melted
• 2 garlic cloves, finely minced
• 1 tablespoon fresh lemon juice

To finish

• 2–3 tablespoons Kalahari Garlic Chilli Crunch
• Chopped fresh parsley or coriander

Method

Step 1: Make the glaze

Stir the chilli jam, melted butter, garlic and lemon juice together in a small bowl until smooth.

Step 2: Prepare the fish

Pat the snoek dry and brush both sides lightly with olive oil. Season the flesh with salt and pepper. Place it skin-side down in an oiled, hinged braai grid.

Step 3: Braai skin-side down

Braai over medium coals, skin-side down, for about 10–12 minutes, until the skin is crisp and the flesh starts turning white. Keep most of the cooking on the skin side so the fish stays moist.

Step 4: Glaze

Brush the flesh generously with the glaze. Turn briefly flesh-side down for 1–2 minutes to caramelise, watching closely so the glaze doesn't burn. Turn back and brush with any remaining glaze. The fish is done when it flakes easily and reaches at least 63°C in the thickest part.

Step 5: Finish and serve

Slide the snoek onto a board, spoon Kalahari Garlic Chilli Crunch over the top and scatter with fresh herbs. Serve with lemon wedges, roosterkoek or potato salad.

Tips

• No braai? Cook under a hot oven grill, skin-side down, for 10–12 minutes, then glaze and grill for 2 more minutes.
• Want more heat? Swap the garlic crunch for Kalahari Habanero or Peri-Peri Chilli Crunch.
• The glaze also works on chicken, pork chops and braaied vegetables.

Explore the full Kalahari Chilli Crunch range