Caribbean Salt Cod and Okra Rundown with Crispy Plantain Medallions

Soak the salt cod in cold water for at least 8 hours, changing the water twice, to remove excess salt. Drain, pat dry, and flake the fish into large chunks.

In a wide skillet, heat a teaspoon of coconut oil over medium heat. Add the sliced green plantains and fry until deeply golden and crispy on both sides. Remove and set aside.

In the same pan, sauté the diced onion and sliced okra until the okra loses its initial crunch and the onion is translucent and fragrant.

Add the flaked salt cod to the pan, folding it gently into the vegetables to combine.

Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low and cover; cook for 8-10 minutes until the sauce thickens and coats the fish and okra in a creamy, glossy emulsion.

Stir in the Scotch Bonnet ketchup for a sweet-heat finish that brightens the richness of the coconut milk.

Plate the fish and okra mixture in a shallow bowl and arrange the crispy plantain medallions over the top. Serve immediately while piping hot.