Jamaican · Breakfast · Medium
Saltfish and Ackee
0.0 (0 ratings)- Total
- 1 hr
- Prep
- 25 min
- Serves
- 4
- Calories
- 640
Soft ackee folds around flakes of saltfish, sweet peppers and tomatoes, with golden fried dumplings alongside for scooping.
Gentle folding keeps saltfish and ackee from turning into a mash. The peppers and tomatoes cook down first, then the fish and canned ackee warm through together while the dumplings finish frying.
Use canned ackee and desalted, ready-to-cook saltfish. Drain the ackee carefully and keep the pieces large; it is already tender and only needs warming, not a long simmer.
Method
Combine flour, baking powder and salt. Mix in the water to make a soft dough, knead briefly and rest covered for .
Cover the desalted salt cod with fresh water. Simmer for until it reaches 145°F and flakes easily. Drain, remove skin and bones, and break into large flakes.
Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook onion and bell peppers for until softened. Stir in paprika, curry powder, hot sauce, black pepper and tomatoes; cook for until juicy.
Fold in saltfish and drained canned ackee. Warm over low heat for , turning gently to keep the ackee whole.
Shape the dough into eight flattened rounds about 1/2 inch thick. Heat the remaining oil in a separate skillet to 340°F (170°C). Fry in two batches for per side until golden and the centers are cooked through. Drain and serve with the ackee mixture.
Forkue tips
- Nutrition includes an estimate of absorbed frying oil; most of the oil will remain in the skillet.
Storing and reheating
Refrigerate the ackee mixture for 2 days and warm gently without vigorous stirring. Store dumplings separately and re-crisp in a 350°F (175°C) oven.
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Kitchen gear
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Saltfish and Ackee: FAQ
Can I use fresh cod instead?
Yes, but it gives a milder flavor. Poach and flake it as directed, then taste the vegetable mixture for salt before adding the ackee.
Why did my ackee break apart?
It was stirred too much or simmered too long. Add drained canned ackee last and turn it gently with a wide spoon just until warm.
How do I store and reheat Saltfish and Ackee?
Refrigerate the ackee mixture for 2 days and warm gently without vigorous stirring. Store dumplings separately and re-crisp in a 350°F (175°C) oven.
How long does Saltfish and Ackee take?
About 1 hr in total: 25 min prep and 35 min cooking.
What do I need to make Saltfish and Ackee?
The key ingredients are canned ackee, onion, red bell pepper, yellow bell pepper, tomatoes and paprika, plus pantry basics.
Any tips for Saltfish and Ackee?
Nutrition includes an estimate of absorbed frying oil; most of the oil will remain in the skillet.
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