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Hoisin hake with egg-fried rice

30 minutes

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Roast trout bagel

25 minutes

Home-made bokkoms

Serves 4

Difficulty Easy

Prep Time 20 minutes plus 3 days' curing time 2-3 weeks' drying time

Ingredients

500 g coarse salt
4 whole mullet

Method

1. Place half the salt in a glass dish. Top with the mullet and cover with the remaining salt. Make sure the fish is well-covered in the salt. Cover and chill for 3 days. Once the curing process is complete, the drying process will begin.

2. Dust off any excess salt from the mullet and hang up in a well ventilated area to dry. The length of time for the drying process will depend on your location, on average it should take 2–3 weeks. The bokkoms will be very dry to the touch and have a distinctive salty smell when ready.

Cook's note: Harders or mullet are traditionally used to make bokkoms, the dried, salted sh often seen on the Cape coast.

Find more seafood recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom

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Home-made bokkoms

Home-made bokkoms

Ingredients

Method