Dinner · Caribbean · 20 min
Jamaican-Style Poached Saltfish with Steamed Callaloo and Boiled Green Plantains
- Calories
- 681
- Protein
- 54g
- Carbs
- 66g
- Fat
- 14g
Ingredients
- 180 g Salted Cod Fillets
- 250 g Jamaican Callaloo
- 130 g Plantains, green, raw
- 67 g Coconut Milk Unsweetened
- 100 g Onions, raw
- 75 g Fresh Ginger
- 8 g Scotch Bonnet Pepper Sauce
Method
- 01Soak the salt cod in cold water for at least 8 hours, changing the water multiple times to remove excess salinity.
- 02Place the cod in a pot with fresh water, bring to a gentle simmer, and cook for 15 minutes. Drain, flake the fish into large pieces, and discard any bones.
- 03Peel the green plantains, slice into 1-inch thick rounds, and boil in salted water for 20 minutes until tender and fork-pierceable.
- 04In a wide pan, heat a splash of water and add the diced onions and grated fresh ginger. Sauté until fragrant and translucent.
- 05Add the cleaned, chopped callaloo to the pan along with the coconut milk and a splash of Scotch Bonnet pepper sauce. Cover and steam for 8-10 minutes until the greens are vibrant and tender.
- 06Fold the flaked salt cod into the greens to warm through, allowing the fish to absorb the aromatics.
- 07To plate, arrange a generous mound of the creamy callaloo and saltfish mixture alongside the boiled plantain coins. Garnish with a fresh grating of ginger for an extra aromatic kick.
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