Rundown
HB-4224 · Hand-built original · Jamaican
Saltfish is soaked, boiled and flaked, then cooked down in coconut milk with thyme, pimento, Scotch bonnet and vegetables until the milk reduces to a rich custard-like sauce. It is a traditional Jamaican dish, often served for breakfast.
JamaicanMain Course52 min80 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: saltfish
Pairs well with: Hard food (boiled ground provision and boiled dumplings), Fried dumplings, Fried plantain, Bammy, Boiled rice
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 Cups Homemade coconut milk canned coconut is an option
- 8¾ oz Saltfish
- 1 oz Yellow onion chopped
- 1 Garlic clove crushed
- 1¾ oz Bell pepper chopped
- ½ oz Scallions chopped
- 3 Sprigs thyme
- 4 Pimento berries (allspice)
- ⅛ oz Scotch bonnet pepper Seed removed and finely chopped
- ½ oz Tomato chopped
Method
- Wash the excess salt from the saltfish and soak it in cold water overnight, changing the water several times. Boneless, skinless saltfish only needs 2 to 3 hours of soaking.
- Drain the saltfish, place it in a saucepan with fresh water and boil for 15 to 20 minutes; boneless saltfish needs less time.
- Drain and rinse the saltfish in cold water to cool it. Remove the skin and any scales, debone it, flake it and set it aside.
- Heat the coconut milk in a saucepan over high heat for 20 to 25 minutes, until the coconut oil separates from the custard.
- Stir all the remaining ingredients, including the flaked saltfish, into the coconut milk.
- Cook for another 10 minutes, stirring consistently to prevent burning, until the bell pepper softens.
Prep: 12 minutes · Cook: 40 minutes · Total: 52 minutes
Nutrition (per serving, where published)
80 kcalCalories
0.3 gProtein
2 gCarbs
0.1 gFat
0.01 gSaturates
1 gFibre
1 gSugars
1 mgSodium