Breakfast · Caribbean · 10 min
Caribbean Salt Cod and Callaloo Scramble with Fried Green Plantain
- Calories
- 563
- Protein
- 45g
- Carbs
- 53g
- Fat
- 20g
Ingredients
- 70.0 g Salted cod fillets, rehydrated and flaked
- 250 g Jamaican Callaloo, chopped
- 100 g Plantains, green, sliced into coins
- 1 large Eggs, large
- 1.3 tbsp (20 g) Coconut oil
- 30 g Onion, finely diced
Method
- 01Soak the salt cod in cold water for at least 2 hours, changing the water twice to remove excess salt. Drain, pat dry, and flake the fish into small pieces, discarding any bones.
- 02Heat 1/2 tablespoon of coconut oil in a cast-iron skillet over medium heat. Add the sliced plantains and fry until golden brown and tender, about 3-4 minutes per side. Remove and set aside on a paper towel.
- 03In the same skillet, add the remaining coconut oil. Sauté the diced onion over medium heat until translucent and fragrant.
- 04Add the flaked cod to the skillet and sauté for 2 minutes to toast the aromatics. Add the chopped callaloo and cook until wilted and vibrant green.
- 05Whisk the egg and pour it over the fish and callaloo mixture. Scramble gently with a wooden spoon until the eggs are just set but still moist.
- 06Season with fresh black pepper and a pinch of thyme. Serve the scramble on a warm plate with the crispy fried plantain coins arranged on the side. Garnish with a squeeze of fresh lime if desired.
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