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–+ servings
Ackee & Salt Fish

Ackee & Salt Fish

Ackee & Salt fish - Jamaica's National Dish
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Prep Time 15 minutes
Cook Time 20 minutes
Salt Fish - Soak 1 day
Servings 3

Ingredients
  

  • 10 oz Salt Fish Boneless, Skinless
  • 1 can Ackee 19 oz can
  • Olive Oil
  • 1/2 each Yellow Onion - Small Small diced
  • 2 each Scallion Chiffonade
  • Scotch Bonnet Pepper Optional
  • 1 each Garlic clove Minced
  • 1 bunch Thyme About 6 Sprigs
  • Salt & Pepper

Instructions
 

Salt Fish

  • Soak your salt fish over night in cold water to remove excess salt
  • When ready, drain water and rinse fish. Taste fish to be sure it is not too salty
  • If your fish is still too salty, cook out some of the salt by simmering your fish in fresh water for about 5-10 minutes
  • You do not want to remove ALL of the salt from your fish, you just don't want it to be overbearingly salty

Ackee & Salt Fish

  • Once salt fish is ready, check fish for any bones, remove bones and then gently chop fish. Keep your pieces of fish a nice medium size. Set aside
  • Drain ackee, rinse gently with cold water, set aside
  • Heat a medium size sauté pan on medium heat with 1 tbsp of olive oil
  • Sauté onions and garlic for about 2 minutes or until yellow onions are translucent
  • Ad in your scotch bonnet. This step is optional. If you do not like spice use half or avoid adding it all together
  • Add in your thyme and allow to cook for another 2 minutes until fragrant
  • Add in your salt fish and allow this mixture to cook for about 2 minutes. Add in your tomatoes and cook for another minute
  • Add in your ackee and butter and gently fold ackee your mixture together. Ackee is very tender and delicate, be sure not too over mix or it will turn to mush
  • Cover your ackee and salt fish mixture and allow flavors to simmer together on low flame for about 5-10 minutes
  • Taste your Ackee and salt fish. If needed season withs alt and pepper to taste
  • Enjoy!

Notes

Ackee & Salt fish is great over provisions. Here is a recipe!
 
 

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