snack

Saltfish and Callaloo Sauté with Fried Green Plantain Coins

Name: Saltfish and Callaloo Sauté with Fried Green Plantain Coins
Ingredients: 50 g Salted cod fillet, rehydrated and flaked; 200 g Jamaica callaloo, chopped; 37.5 g Green plantain, sliced into rounds; 6 g Coconut oil; 20 g Onion, finely diced; 5 g Garlic, minced; 2 g Scotch Bonnet pepper sauce

Nutrition

211

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Salted cod fillet, rehydrated and flaked50 g

Jamaica callaloo, chopped200 g

Green plantain, sliced into rounds37.5 g

Coconut oil6 g

Onion, finely diced20 g

Garlic, minced5 g

Scotch Bonnet pepper sauce2 g

Instructions

Soak the saltfish in cold water for 2 hours, changing the water twice to remove excess salt. Drain, boil for 10 minutes, then flake into small pieces, discarding any bones.

Heat 3g of coconut oil in a non-stick skillet over medium heat. Add the plantain rounds and fry until golden brown on both sides. Remove and set aside.

In the same pan, add the remaining 3g of coconut oil. Sauté the diced onion and garlic until fragrant and translucent.

Add the flaked saltfish and cook for 2 minutes to toast slightly. Fold in the fresh callaloo and a splash of water, covering the pan for 3 minutes until the greens are tender and vibrant green.

Stir in the Scotch Bonnet sauce and season with black pepper to taste.

Serve the warm, savory saltfish and callaloo alongside the crispy plantain coins for a perfect balance of textures.