Ackee & Saltfish by Digital 360 Coach Nancy
Ackees in brine, canned & drained
540 g, drained
Cawoods Whitefish Skinless & Boneless Fillets
1 large, sliced
Peppers, All Types
2 medium, 1 yellow, 1 red, sliced
3 medium, sliced
2 clove(s), crushed
1 teaspoons, level
Chilli, Green or Red
- Soak the Saltfish in warm water for 1 hour for an hour. Drain the water then soak again in fresh water for another 30-45 minutes. (You can choose to soak the fish overnight as well) Soaking the fish will get rid of the excess salts.
- Place a frying pan over a medium heat and add the oil. Fry the onion, spring onion, peppers and garlic for 2-3 minutes.
- Remove the saltfish from the soaking water and flake into the pan. Season with white pepper, paprika thyme and the scotch bonnets. Cook for a further minute.
- Add the ackee and gently fold into the pan. Cook for 4-5 minutes. Remove from the pan and serve with steamed kale.