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Jamaican Ackee And Salted Cod Skillet With Yellow Plantains

Name: Jamaican Ackee And Salted Cod Skillet With Yellow Plantains
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 400 g salted cod fillets, soaked in water overnight and drained; 540 g canned ackee, drained gently; 1 large ripe yellow plantain, peeled and sliced diagonally into 1/2-inch thick coins; 3 tbsp coconut oil, divided; 4 stalks scallions, chopped; 2 medium plum tomatoes, diced; 4 sprigs fresh thyme sprigs, leaves stripped; 0.5 whole scotch bonnet pepper, minced finely

A classic Jamaican home dish of tender desalted cod sautéed with ackee, tomatoes, scallions, thyme, and golden fried sweet plantains.

Prep: 20 min
Cook: 25 min
Total: 45 min

Technique to learn

Salt-Cod Desalting & Gentle Folding

Boiling pre-soaked salt cod to balance salt levels, then gently folding soft ackee fruit into cooked fish without crushing.

Instructions

Step 1: Place soaked cod in a pot of fresh water, bring to a gentle boil for 10 minutes, drain, and flake fish into large tender pieces.
Step 2: Heat 1.5 tablespoons of coconut oil in a non-stick skillet over medium-high heat. Fry plantain slices for 2 to 3 minutes per side until golden brown and tender. Transfer plantains to paper towels.

Step 3: Add remaining coconut oil to the skillet over medium heat.

Step 4: Sauté chopped scallions, diced tomatoes, fresh thyme, and scotch bonnet pepper for 4 minutes until tomatoes soften.

Step 5: Add flaked salted cod into the pan and stir gently to combine with aromatic vegetables for 3 minutes.

Step 6: Fold drained ackee into the skillet very carefully so the delicate lobes stay intact. Heat through for 3 minutes and serve alongside fried sweet plantains.

Cooking tips

Ackee is very delicate; fold it gently with a silicone spatula at the end of cooking to keep chunks intact.
Ensure cod is adequately soaked to remove excessive salt prior to boiling.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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