Jamaican Ackee And Saltfish Recipe Wash the fish in cold water to cool it. remove the fish skin and debone the saltfish. flake the saltfish and set aside. on medium fire, heat the oil in a cooking skillet. add the onions, thyme, tomato, sweet pepper, scotch bonnet pepper, scallions and sauté for 3 minutes. add the flaked saltfish and cook for another 3 minutes. Set aside. in a 12 inch skillet, heat oil over medium heat until shimmering. add onion, bell pepper, scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes. add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.
Ackee And Saltfish Recipe Jamaican National Dish Using a large wooden spoon, stir fry the saltfish with the seasonings for 1 minute. cover the pot, and let cook on medium heat for 2 minutes. add the cooked ackee, sprinkle with black pepper, then toss all ingredients together to stir fry for 2 minutes. cover the pot, reduce heat to low, and let cook for 3 minutes. Set aside. heat oil in a large skillet over medium heat. add onions, scallions, thyme, and scotch bonnet to skillet and sauté for 3 4 minutes, until onions have softened. add salted fish and stir for an additional minute. add roma tomato and ackee and cook for 3 4 minutes until heated through. season with black pepper. 1 small tomato. cooking oil. method: soak saltfish in water to remove some of the salt or boil in water for 5 7 minutes. clean the ackee. remove the seeds and all traces of interior red pit from the ackees. wash ackees five times. cover and boil until moderately soft. drain, cover, and put aside. Then add the garlic and cook a minute more. add the white part of the escallion, thyme, scotch bonnet pepper and pepper*** or tomatoes, cook for 1 to 2 minutes. add the saltfish and cook a couple minutes more then add the ackee being careful not to mash it out too much. if the mixture is dry, add a little bit of water.
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