Dinner · Caribbean · 25 min
Caribbean Salt Cod and Okra Rundown with Crispy Plantain Medallions
- Calories
- 679
- Protein
- 47g
- Carbs
- 77g
- Fat
- 22g
Ingredients
- 160 g salted cod
- 0.5 cup unsweetened coconut milk
- 120 g okra
- 70 g yellow onion
- 1 clove garlic
- 1 tbsp scotch bonnet pepper sauce
- 1 tbsp coconut oil
- 183.1 g plantains
Method
- 01Soak salt cod in cold water in the refrigerator for 8 hours (changing water twice), then drain, pat dry, and flake into large chunks.
- 02In a wide skillet, heat 2 teaspoons of the coconut oil over medium heat. Add the green plantain rounds and pan-fry for 3-4 minutes per side until golden and crispy. Remove plantains and set aside.
- 03Add the remaining 1 teaspoon of coconut oil to the skillet. Sauté the diced onion, minced garlic, and sliced okra for 4 minutes until onion is softened.
- 04Fold in the flaked salt cod, then pour in the unsweetened coconut milk and stir in the scotch bonnet sauce. Bring to a gentle simmer.
- 05Cover and simmer on low heat for 8-10 minutes until the sauce reduces and coats the fish and okra. Ensure fish flakes easily and reaches 145°F (63°C).
- 06Plate the salt cod and okra rundown in a shallow dish and arrange the crispy plantain medallions around or on top.
Cook it with the whole plan around it
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