Jamaican-Style Poached Saltfish with Steamed Callaloo and Boiled Green Plantains

Soak the salt cod in cold water for at least 8 hours, changing the water multiple times to remove excess salinity.

Place the cod in a pot with fresh water, bring to a gentle simmer, and cook for 15 minutes. Drain, flake the fish into large pieces, and discard any bones.

Peel the green plantains, slice into 1-inch thick rounds, and boil in salted water for 20 minutes until tender and fork-pierceable.

In a wide pan, heat a splash of water and add the diced onions and grated fresh ginger. Sauté until fragrant and translucent.

Add the cleaned, chopped callaloo to the pan along with the coconut milk and a splash of Scotch Bonnet pepper sauce. Cover and steam for 8-10 minutes until the greens are vibrant and tender.

Fold the flaked salt cod into the greens to warm through, allowing the fish to absorb the aromatics.

To plate, arrange a generous mound of the creamy callaloo and saltfish mixture alongside the boiled plantain coins. Garnish with a fresh grating of ginger for an extra aromatic kick.