Jamaican Saltfish and Callaloo Sauté with Steamed Basmati Rice

Soak the salt cod in cold water for at least 4 hours, changing the water twice to remove excess salt. Drain, poach for 5 minutes, then flake into small, tender pieces, removing any skin or bones.

In a medium pot, bring 1 cup of water to a boil, add the basmati rice, cover, and reduce heat to low. Simmer for 15 minutes until the grains are fluffy and tender.

Heat a heavy-bottomed skillet over medium heat. Sauté the diced onions until translucent and fragrant. Add the flaked salt cod and cook for 2 minutes to incorporate the flavors.

Fold in the fresh Jamaican callaloo and cook until just wilted. Stir in the coconut milk and Scotch bonnet ketchup, simmering for 3-4 minutes until the sauce coats the vegetables and fish in a silky, vibrant green emulsion.

To plate, create a bed of steaming basmati rice in a shallow bowl. Spoon the saltfish and callaloo mixture generously over the top. Garnish with a fresh sprig of thyme and serve immediately while piping hot.