Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
Ackee and Saltfish
Ingredients
1 540
ml
can of ackee
drained and rinsed in a strainer with water (be gentle!)
Salt fish
enough to make about 1 c / half a pound worth
1
medium onion
chopped
1/2
jalapeno
chopped fine
4-5
sprigs of thyme
stripped
1/2
tsp
pepper
1 to
mato
chopped
1
roasted red pepper
chopped
Instructions
Day ahead
Soak the salted fish in cold water
Cooking
Fill a medium sauce pot about halfway with water and bring to a boil
Drop in the fish and let boil for about 10 minutes
In the meantime, melt 2 tbsp of butter in a frying pan.
Add the chopped onion, jalapeno, thyme, and pepper
Saute until soft.
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.
Add the fish, tomato, and roasted red pepper.
Let saute about 3-5 minutes.
Carefully add the ackee. Use 2 forks to gently toss the ackee with the mix.
Let heat through for a couple minutes, gently tossing if needed.
Notes
I added a bit more butter at the fish stage as the bottom of the pan was getting quite dry.