Braaied Snoek

What we know so far

Snoek, the long, oily, bony fish of the Cape's cold Atlantic, is braaied whole and open on the West Coast the way lamb chops are braaied inland: butterflied, laid skin-side down over coals in a hinged grid, and basted again and again with apricot jam melted with butter, lemon, garlic and chilli, so the flesh caramelises at the edges. It is eaten with the fingers off the bone, with braaied sweet potato, fresh bread and a glass of white wine, at the beach strandveld restaurants and at any Cape braai when the snoek are running. Sold lightly salted from the boats, it needs a rinse and a fierce, quick fire.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting