RECIPE FOR GRILLED SNOEK PAIRED WITH LEOPARD’S LEAP CHENIN BLANC
- 19 December 2012
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RECIPE FOR GRILLED SNOEK PAIRED WITH LEOPARD’S LEAP CHENIN BLANC
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.
- Combine the ginger, garlic, apricot jam and soya sauce in a small bowl.
- Brush half of the sauce over the snoek and place skin side over the coals.
- 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.
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.
- Combine the ginger, garlic, apricot jam and soya sauce in a small bowl.
- Brush half of the sauce over the snoek and place skin side over the coals.
- 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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