Breakfast · Caribbean · 20 min
Caribbean Salt Cod and Callaloo Sauté with Steamed Green Plantain
- Calories
- 325
- Protein
- 8g
- Carbs
- 49g
- Fat
- 10g
Ingredients
- 120 g salted cod
- 250 g callaloo
- 40 g yellow onion
- 3 clove garlic
- 2 tsp coconut oil
- 1 tbsp scotch bonnet pepper sauce
- 1 tsp fresh lime juice
- 92.9 g plantain
Method
- 011. Soak the salt cod in cold water overnight in the refrigerator, changing the water twice to reduce saltiness. Drain, remove skin and bones, and flake the fish.
- 022. Place sliced green plantains in a steamer basket over boiling water and steam until tender, about 10-12 minutes, until easily pierced with a fork.
- 033. Melt coconut oil in a wide skillet over medium heat. Sauté diced yellow onion and minced garlic until soft and translucent, about 3 minutes.
- 044. Stir in flaked salt cod and cook for 5 minutes until heated through and lightly golden. Verify cod reaches an internal temperature of at least 145°F (63°C).
- 055. Fold in chopped callaloo greens. Cover for 2-3 minutes to wilt, then uncover and stir until excess moisture evaporates.
- 066. Fold in scotch bonnet pepper sauce and finish with a squeeze of fresh lime juice. Serve hot alongside steamed green plantains.
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