Snoek on the Braai

Fish Barbeque

Snoek on the Braai



  • 800g snoek
  • 2 tablespoons chilli flakes
  • 1 teaspoon fresh ginger, minced
  • 5 garlic cloves, minced
  • 2 tablespoons soya sauce
  • 3 tablespoons honey
  • 8 tablespoons of tomato and onion relish
  • 1 cup Wilson’s Lime Juice
  • 4 tablespoons Wilson’s Extra Virgin Olive Oil
  • Lemon Slices (garnish)


Place your snoek on a large sheet of tinfoil. In a separate bowl or jug, mix your remaining ingredients and then pour over the fish.

Wrap the fish up with your tinfoil and leave in a cool place for 30 minutes. (If the weather is a bit warm and you need to put the fish in the fridge, make sure you let it come down to room temperature before placing on the braai.)

Braai on a preheated grid over medium coals, skin side down, until flaky.

Serve with lemon slices.

Note: Cooking your snoek skin side down, prevents it from drying out.

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