Snoek can dry out quickly, especially in small portions. The air fryer works well when the fish is glazed, cooked skin-side down and checked early. This recipe brings together classic Cape flavours—apricot, lemon and a little garlic—without overwhelming the fish.
Recipe at a glance
- Serves: 4
- Difficulty: Easy
- Preparation: 10 minutes
- Cooking: 10–14 minutes
- Estimated cost: about R145 total, or R36 per serving. Prices vary.
Ingredients
- 700 g snoek portions, bones checked
- 30 ml apricot jam
- 15 ml lemon juice
- 15 ml melted butter
- 1 small garlic clove, finely grated
- 5 ml soy sauce
- Black pepper
- Lemon wedges
Method
- Pat the snoek dry. Check carefully for pin bones and portion the fish to fit the basket without overlapping.
- Mix jam, lemon juice, butter, garlic, soy sauce and black pepper.
- Preheat the air fryer to 190°C for three minutes. Lightly oil the basket or use a perforated liner.
- Place fish skin-side down. Brush generously with glaze.
- Cook for 8 minutes, brush again, then cook for another 2–6 minutes depending on thickness.
- Rest for three minutes. The flesh should flake at the thickest point but remain moist.
Important fish tip
Do not rely only on colour: snoek varies in thickness. Start checking at 10 minutes. If your portions are skinless, lower the temperature to 185°C. Serve with sweet potato wedges, tomato salad or braaibroodjies. Refrigerate cooked fish for no more than two days.