|Nutritional Guidelines (per serving)|
|Servings: 4 servings fried salt fish|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are many ways in which salt fish is prepared in the Caribbean but the most popular way is fried.
We say fried but what we really mean is sautéed with thyme, lots of onions, tomatoes, and hot pepper.
- 2 tablespoons vegetable oil (or canola oil)
- 1 cup onions (sliced)
- 3 sprigs fresh thyme (leaves removed)
- 1 large clove garlic (crushed)
- 1 cup tomatoes (diced)
- Hot pepper (minced, to taste)
- Salt (to taste)
- 8 ounces de-salted salt fish (broken into small pieces or shredded)
Gather the ingredients.
Add oil to a medium skillet and heat over medium heat.
Add onions and sauté until translucent.
Add thyme and cook for one minute.
Add garlic, tomatoes, hot pepper, and salt to taste and sauté for one to two minutes.
Add shredded salt fish, tossing to mix, and reduce heat to low and let cook for five to seven minutes, tossing every two to three minutes.
Fold in green onions one minute before the dish is finished. Remove from heat and serve hot or at room temperature.