Dinner · Caribbean · 15 min
Jamaican-Style Salt Cod with Callaloo and Sautéed Green Plantains
- Calories
- 833
- Protein
- 61g
- Carbs
- 84g
- Fat
- 25g
Ingredients
- 180 g Salted cod fillets, rehydrated
- 300 g Jamaican Callaloo, chopped
- 90.1 g Green plantains, sliced
- 95 g Black beans, cooked
- 22 g Coconut oil
- 18 g Scotch Bonnet Ketchup (for sweetness/aromatics)
Method
- 01Soak the salt cod in cold water for at least 8 hours, changing the water twice to remove excess salt. Drain, shred the fish into bite-sized flakes, and set aside.
- 02In a large heavy-bottomed skillet, heat half the coconut oil over medium heat. Add the sliced plantains and fry until golden brown and crispy at the edges. Remove and drain on paper towels.
- 03In the same skillet, add the remaining oil. Sauté finely chopped onions and garlic until translucent and fragrant.
- 04Add the shredded salt cod to the skillet, stirring to coat with the aromatics. Cook for 3-4 minutes until the fish begins to slightly sear.
- 05Fold in the fresh callaloo and a splash of water, covering the pan to steam the greens until they wilt into a vibrant, tender mass.
- 06Stir in the cooked black beans and the Scotch Bonnet ketchup. The natural sweetness of the ketchup balances the briny fish. Continue to cook for another 3 minutes until everything is warmed through and combined.
- 07Plate the salt cod and callaloo mixture alongside the crispy plantains. Garnish with fresh cilantro and a squeeze of lime if desired.
Cook it with the whole plan around it
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