dinner

Saltfish and Callaloo Sauté with Steamed Green Plantains

Name: Saltfish and Callaloo Sauté with Steamed Green Plantains
Ingredients: 189.7 g Salted Cod fillets, soaked and shredded; 350g Jamaican Callaloo, chopped; 115.0 g Plantains, green, sliced into rounds; 100g Onions, raw, finely diced; 12.3 g Garlic, minced; 66.9 g Coconut milk, unsweetened

Nutrition

628

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Salted Cod fillets, soaked and shredded189.7 g

Jamaican Callaloo, chopped350g

Plantains, green, sliced into rounds115.0 g

Onions, raw, finely diced100g

Garlic, minced12.3 g

Coconut milk, unsweetened66.9 g

Instructions

Prepare the saltfish by soaking it in fresh water for several hours, changing the water twice to remove excess salt. Drain, boil for 10 minutes, then flake the fish into bite-sized pieces.

Steam the green plantain rounds until tender, about 12-15 minutes. Set aside.

In a wide pan over medium-high heat, sauté the diced onions and minced garlic in a splash of water until translucent and fragrant.

Add the flaked saltfish to the pan, stirring to incorporate the aromatics.

Fold in the fresh callaloo. Once the greens begin to wilt, pour in the coconut milk. Reduce heat and simmer until the liquid reduces into a creamy, savory coating, about 5-7 minutes. The dish should smell intensely savory and earthy.

Plating: Arrange the steamed plantains on the side of the plate and top with the creamy saltfish and callaloo mixture. Garnish with a fresh sprig of thyme and a dash of Scotch Bonnet pepper sauce if desired.