Jamaican Ackee and Salt Fish
Jamaican Ackee and Salt Fish

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, jamaican ackee and salt fish. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Jamaican Ackee and Salt Fish is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Jamaican Ackee and Salt Fish is something which I have loved my entire life. They are fine and they look wonderful.

Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. The ackee fruit (Blighia sapida) is the national fruit of Jamaica. Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables.

To begin with this recipe, we have to first prepare a few ingredients. You can have jamaican ackee and salt fish using 11 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Jamaican Ackee and Salt Fish:
  1. Make ready 390 grams Salted Fish (cod-fish)
  2. Make ready 2 dozen Ackee
  3. Get 1 medium Onion
  4. Get 2 clove garlic
  5. Get 1 medium plum tomato
  6. Prepare 2 stick Escallion (2 stalks)
  7. Get 1 small Red bell pepper
  8. Make ready 1 small Green bell pepper
  9. Prepare 1/4 Habanero pepper
  10. Get 1/4 cup vegetable oil
  11. Make ready 1 pinch black pepper to taste

Been looking for ackee ever since and found it at one of my local supermarkets just the other day. Picture and video recipe for Ackee and Saltfish - another Jamaican Recipe from Jamaica Travel and Culture.com. Click on the video to watch Tracy cook some Ackee and Saltfish or scroll down to see the picture recipe for Ackee and Saltfish. To prepare this Jamaican breakfast staple, the saltfish is soaked to remove most of the salt, and is then broken up and added to the pre-boiled ackee.

Steps to make Jamaican Ackee and Salt Fish:
  1. Place salted fish in a pot with water fully covering the fish. Place on the stove on high heat and bring to a boil with the pot uncovered. boiling removes the excess salt in the fish. The longer it boils the more salt is removed.
  2. While you wait for the fish to start boiling prepare the ackee by removing the black seeds of each and cleaning out the middle. The ackee used is fresh off the tree but this can be substituted for Grace Ackee in a can.
  3. Once the fish starts to boil throw off the water and add fresh water to the fish and return to the stove. If you are using the ackee from the tree, place in the pot with the fish uncovered and bring to a boil. If using ackee in the tin open the can and drain water throughly from the can and set aside.
  4. While you wait for the fish to come to a boil prepare the fresh seasoning
  5. Cut and dice up in small peices the onion, bell pepper, garlic, escallions with the green ends included, habanero pepper, tomato combine and set aside in a container.
  6. When the water comes to a boil remove the fish leaving the ackee in the water to continue boiling and place in a colander to drain. run cold water on the fish to cool it.
  7. While you wait for the fish to cool test the ackee if it is soft. usually it's cooked when the ackee is floating on top of the water. be careful to not over cook as this will make it too soft and will mash out when doing the final steps.
  8. Once the fresh ackee is cooked remove from water drain well and set aside
  9. When the fish is cool enough to handle pick the salt fish using your hands and remove the bones. The fish has a lot of bones so be careful to remove as much as possible. Once picked set aside
  10. Place a skillet on the stove with the vegetable oil and heat on high. Once hot enough turn down on medium heat
  11. Place 3 quarters of the seasoning in the oil and sautée until soft
  12. Once the seasoning is cooked place the picked salt fish in skillet with the seasoning turn up the heat from medium and cook/sautée. stir well so that the fish mixed in with the seasoning and coated with the oil. continue to stir and sautee fish on the oil for 5 minutes.
  13. At the end of the 5 minutes place the ackee in the skillet with the fish and seasoning. if using tin ackee this is when you would add the ackee to the mixture and stir well ensuring the ackee is evenly mixed in with the fish and seasoning. turn heat down on low. add the black pepper to taste and add the remaining seasoning on top and mix.
  14. While the mixture simmers continue to stir, be careful not to mash out the ackee. Once throughly mixed cover the pot for 2 minutes allowing the ackee to finishing cooking and absorb the flavour of the seasoning and the fish
  15. At the end of the 2 minutes stir and taste. The ackee should be soft, the seasoning should be soft. Once satisfied with the flavour turn off heat and serve.
  16. This delicious meal can be served with slices of roasted breadfruit, plantains, and avocado.

Both are then sautéed together with a mix of vegetables and seasoning — most common are scotch bonnet. Ackee and salt fish, Jamaica's national dish, is one of the most delicious dishes 'pon' the island. It is made from our national ackee fruit in conjunction with our local salt fish or codfish. When cooked up the right way with the right spices, "you no want it fi dun." It is finger licking sweet done to the last bite. This Jamaican Ackee and Saltfish recipe was a favorite with my wife Melody Ann and she cooked it frequently.

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