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Recipe for Grilled Snoek paired with Leopard’s Leap Chenin Blanc



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.

 

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