I had a craving for this Jamaican dish when I found out that ackee is low carb. Its rather like an avacado in that respect. Lots of fat and low in carbs. Its a unique fruit that looks and has the texture of scrambled eggs, but tastes like a cross between fresh peas and young corn. And an easy dish to make! Just a few ingredients that come together to make a dish perfect for summer.

Just a heads up on the recipe – you’ll need to soak the salted fish about a day ahead of time and when handling the ackee, be gentle. Think of it as handling very delicate scrambled eggs.

Ackee and Saltfish
  1. 1 540ml can of ackee, drained and rinsed in a strainer with water (be gentle!)
  2. Salt fish (enough to make about 1 c / half a pound worth)
  3. 1 medium onion, chopped
  4. 1/2 jalapeno, chopped fine
  5. 4-5 sprigs of thyme, stripped
  6. 1/2 tsp pepper
  7. 1 tomato, chopped
  8. 1 roasted red pepper, chopped
Day ahead
  1. Soak the salted fish in cold water
  1. Fill a medium sauce pot about halfway with water and bring to a boil
  2. Drop in the fish and let boil for about 10 minutes
  3. In the meantime, melt 2 tbsp of butter in a frying pan.
  4. Add the chopped onion, jalapeno, thyme, and pepper
  5. Saute until soft.
  6. By this time the fish should be ready. Pour into a strainer and rinse with cold water. Enough to be able to rough chop or shred the fish.
  7. Add the fish, tomato, and roasted red pepper.
  8. Let saute about 3-5 minutes.
  9. Carefully add the ackee. Use 2 forks to gently toss the ackee with the mix.
  10. Let heat through for a couple minutes, gently tossing if needed.
  1. I added a bit more butter at the fish stage as the bottom of the pan was getting quite dry.
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