Michael’s Salfish and AckeePosted on: 19th May 2009
300g skinless and boneless saltfish / salt fish (soaked overnight or at least 8 hours, rinsed, drained and flaked or chopped)
1 tin (540g) of ackee (drained)
2 onions (chopped)
2 tbs unsalted butter to fry
2-3 spring onions (chopped)
few cloves or garlic (chopped) - optional
3 quite large tomatoes (coarsely cubed)
2 tbs black peppercorns (cracked with mortar & pestle)
about 5 tbs coconut milk powder or some creamed coconut
cooked rice to serve
In a pot or wok fry on butter onions and optionally garlic. Then add tomatoes and continue cooking until they get soft. Add also flaked fish, chopped spring onions, season to taste with freshly cracked pepper and coconut milk, cook few minutes more. Add a little bit of water if needed.
At the end stir in drained ackee and share to the plates with rice on the side.
Serve 4 people.
- I served it with Very Galricky Avocado Salad and some fried plantains on the side.
- If saltfish is hard to flake, pour over the fish boiling water and soak for 5 minutes.
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Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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