INGREDIENTS

1/3 tin smooth apricot jam

2 garlic cloves, crushed

1 tablespoon olive oil

Juice of 1 lemon, plus slices for braaiing

2 tablespoons fennel seeds

Oyster sauce

Salt and pepper

1 whole snoek, butterflied

For the lemon butter cream

100g unsalted butter

½ cup cream

Juice of 1 lemon

METHOD

Mix the jam, garlic, olive oil, lemon juice, fennel seeds and a big splash of oyster sauce to make a marinade. Season to taste.

Sprinkle the fish with a little salt and pepper and brush the marinade all over it. Leave the fish in the fridge for 30 minutes, until the coals are ready.

Place it in a braai grid with some lemon slices and cook the fish, basting it often, until charred nicely and the marinade glazes nicely on the skin.

Heat the lemon butter cream ingredients together in a pot and drizzle over the fish to serve.

South African celebrity chef and cooking sensation Reuben Riffel began his career in the town in which he was born, Franschhoek – known locally, and increasingly across the globe, as the food and wine capital of South Africa. Riffel, renowned for his culinary prowess, describes his cuisine as eclectic and unpretentious. There is an honest simplicity to the food he serves throughout his restaurants, underpinned by his focus on the finest seasonal produce sourced from nearby suppliers. His philosophy is to keep things uncomplicated, bringing out the natural flavours of each ingredient, and to strive for perfect balance in the finished dish.