Jamaican Salt Mackerel & Boiled Green Bananas

salt mackerel

🥗Healthier: fresh mackerel

💰Cheaper: canned tuna

Fresh mackerel has less sodium, while canned tuna is often more accessible.

green bananas

🥗Healthier: yellow bananas

💰Cheaper: plantains

Yellow bananas are sweeter; plantains can be used for a different texture.

Pre-soak the salt mackerel overnight in water.

Change the water and soak the mackerel for an additional 4 hours.

Wash the mackerel with lime to reduce saltiness.

Boil the mackerel for 15-20 minutes, repeating this process 3-4 times to further reduce salt.

Prepare 15 green bananas by breaking them off the bunch and peeling them under running water.

Use a little oil on your hands to prevent staining from the bananas while peeling.

Peel the bananas carefully, avoiding cutting too deep to prevent green parts from remaining.

Place the peeled bananas in a pot of boiling water with added salt.

Ensure there is enough water to cover the bananas while cooking, and adjust the heat to maintain a steady boil.

Add the juice of one lime to the water to prevent the bananas from oxidizing and turning black.

Wash the mackerel thoroughly after boiling to remove excess salt.

Cook the mackerel in boiling water until fully heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary