Dinner · Caribbean · 20 min
Steamed Salt Cod and Callaloo with Coconut-Infused Green Plantains
- Calories
- 739
- Protein
- 61g
- Carbs
- 75g
- Fat
- 19g
Ingredients
- 211.5 g Salted Cod fillets, soaked and flaked
- 300 g Jamaica callaloo, chopped
- 58.3 g Green plantains, sliced into rounds
- 50 g Full-fat coconut milk
- 50 g Onions, raw, thinly sliced
- 12.7 g Scotch Bonnet ketchup
- 25 g Fresh Ginger, grated
- 1 tsp Allspice, ground
- 15 g Fresh Garlic, minced
- 14.9 g Coconut oil
Method
- 01Prepare the salt cod by soaking in cold water for 12 hours, changing the water twice. Drain, remove skin/bones, and flake into bite-sized pieces.
- 02In a wide-bottomed pan, heat coconut oil over medium heat. Sauté the onions, garlic, and fresh ginger until fragrant and soft, about 3 minutes.
- 03Add the flaked cod and allspice, stirring to combine. Gently fold in the chopped callaloo and a splash of water, covering the pan to steam until the greens are tender and have wilted down to a vibrant dark green.
- 04Meanwhile, in a separate pot, boil the plantain rounds until tender. Drain and toss them with the coconut milk and a dash of Scotch Bonnet ketchup for a sweet-spicy glaze.
- 05To serve, mound the callaloo and cod mixture in the center of a shallow bowl. Arrange the coconut-glazed plantains around the edge, and finish with an extra dusting of allspice and a drizzle of the residual pan juices.
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