breakfast

Caribbean Salted Cod and Callaloo Sauté with Steamed Green Plantain Rounds

Name: Caribbean Salted Cod and Callaloo Sauté with Steamed Green Plantain Rounds
Ingredients: 21.0 g Salted cod fillets, rehydrated; 5.5 g Jamaican Callaloo, chopped; 2.7 g Green Plantain, sliced into rounds; 8.6 g Scotch Bonnet Ketchup; 1.8 g Onion, finely diced; 20.5 g Coconut milk, unsweetened

Nutrition

101

kcal

Calories

5.8

Protein

10.7

Carbs

3.8

Fat

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Ingredients(6)

Salted cod fillets, rehydrated21.0 g

Jamaican Callaloo, chopped5.5 g

Green Plantain, sliced into rounds2.7 g

Scotch Bonnet Ketchup8.6 g

Onion, finely diced1.8 g

Coconut milk, unsweetened20.5 g

Instructions

Begin by soaking the salted cod in cold water for several hours, changing the water multiple times, then flake it into small pieces.

Steam the green plantain rounds over boiling water for about 10-12 minutes until tender and slightly firm to the bite.

In a small non-stick pan, sauté the diced onion until translucent and fragrant. Add the flaked cod and sauté for 2 minutes to lock in the flavor.

Fold in the chopped callaloo and the coconut milk. Allow the greens to wilt down and the coconut milk to reduce slightly, forming a silky, aromatic coating around the cod.

Finish by stirring in the Scotch Bonnet Ketchup to provide a vibrant, sweet-spicy kick.

Plate the callaloo and cod mixture alongside the steamed plantain rounds. Serve immediately while warm, perhaps with an extra dash of fresh thyme if available.