Lunch · Caribbean · 20 min
Jamaican Saltfish and Callaloo Sauté with Steamed Basmati Rice
- Calories
- 622
- Protein
- 41g
- Carbs
- 62g
- Fat
- 22g
Ingredients
- 78.9 g Salted Cod fillets, rehydrated and flaked
- 243.2 g Basmati Rice
- 166.4 g Jamaican Callaloo, chopped
- 6 g Coconut Milk, unsweetened
- 50g Onion, finely diced
- 15g Scotch Bonnet Ketchup (as sweetener/acid)
Method
- 01Soak the salt cod in cold water for at least 4 hours, changing the water twice to remove excess salt. Drain, poach for 5 minutes, then flake into small, tender pieces, removing any skin or bones.
- 02In a medium pot, bring 1 cup of water to a boil, add the basmati rice, cover, and reduce heat to low. Simmer for 15 minutes until the grains are fluffy and tender.
- 03Heat a heavy-bottomed skillet over medium heat. Sauté the diced onions until translucent and fragrant. Add the flaked salt cod and cook for 2 minutes to incorporate the flavors.
- 04Fold in the fresh Jamaican callaloo and cook until just wilted. Stir in the coconut milk and Scotch bonnet ketchup, simmering for 3-4 minutes until the sauce coats the vegetables and fish in a silky, vibrant green emulsion.
- 05To plate, create a bed of steaming basmati rice in a shallow bowl. Spoon the saltfish and callaloo mixture generously over the top. Garnish with a fresh sprig of thyme and serve immediately while piping hot.
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