|
5% to 10% Discount OFF
Most Products!
|
|
|
|
|
|
Salt Fish & Ackee (Overseas Version)
|
Salt Fish & Ackee (Salted Codfish)
The Overseas Version
2 cans Ackee
½ lb. Salt Fish
¼ cup salad oil or melted butter
½ teaspoon ground black pepper
¼ teaspoon finely chopped Tabasco pepper
¼ lb. salt pork
6 strips bacon fried crisp
3 stalks leeks or scallion
4 medium sized tomatoes (diced fine)
3 medium sized onions chopped fine
Wash the Salt Fish and then place in a sauce pan with sufficient cold water to cover generously and boil for about 15 minutes, or until fish is tender. Pour off water and remove all skin and bones from fish and flake with a fork, after which set aside in the dish in which you are going to serve same. Keep warm.
Open cans of Ackee and drain off liquid. Set the Ackees in a colander or strainer, over hot water to warm.
Fry the diced port until all the fat has been expressed and only the crisp pork remains. Strain off the fat and set the pork aside. To the fat of the pork add the salad oil or melted butter and with this, fry the diced scallion, tomatoes, onions and pepper for about 4 minutes over medium heat.
Now pour a small amount of the fried seasoning over the flaked Salt Fish in the dish, turning it over with a fork.
Add the Ackees to the fish as a topping.
Pour the rest of the fried seasoning over the Ackees and the diced pork. Now lay the crisply fried strips of bacon on top and sprinkle all with black pepper. Serve hot. This dish may be set in a moderate over to keep warm until ready to serve, but cover with foil before doing so.
Garnish dish with parsley, radish roses or rings of sweet peppers.
Serves 6
From "A Merry Go Round of RECIPES from Jamaica"
|
|
|
|
|
|
|