Grilled Snoek paired with Leopard’s Leap Chenin Blanc

Serves 6

• 10 ml (2 tsp) ginger, finely grated
• 10 ml (2 tsp) garlic, finely chopped
• 30 ml (2 tbsp) apricot jam
• 30 ml (2 tbsp) soya sauce
• 1 snoek (about 1,3 kg), butterflied and cleaned
• A few sprigs fresh coriander and fresh limes to serve

Prepare a fire providing enough medium to hot coals.

1. Combine the ginger, garlic, apricot jam and soya sauce in a small bowl.
2. Brush half of the sauce over the snoek and place skin side over the coals.
3. Braai for about 30 minutes or until the fish flakes easily when pierced with a fork. Baste regularly with the rest of the sauce. Serve with fresh coriander and lime wedges.