Bake and Salted Fish with a twist

salted fish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish is lower in sodium, while canned fish is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy, while processed cheese is often cheaper.

Rinse the salted cod to remove excess salt from the top.

Soak the salted fish overnight to reduce saltiness for easier cooking.

Boil the salted fish until most of the salt is removed.

In a bowl, combine all-purpose flour, baking powder, yeast, sugar, a pinch of salt, and butter.

Mix the butter into the flour until well combined.

Gradually knead in room temperature water until the dough is soft and firm.

Roll the dough into a rectangular shape to fit the baking dish.

Brush the bottom of the baking dish with oil to prevent sticking.

Place the rolled dough into the baking dish and press it down to cover the bottom.

Prick the top of the dough with a fork to prevent it from puffing up while baking.

Bake the dough in the oven for 25 to 30 minutes until golden brown on top.

Chop onions, bell pepper, garlic, and frozen tomato for the salted fish mixture.

In a pan, heat oil and add chopped onions, cooking for about a minute and a half.

Add chopped bell pepper and grated garlic to the onions in the pan.

Add the boiled salted fish to the pan and mix well.

Incorporate the frozen tomato into the mixture and cook until soft.

Add chopped green onions, lime juice, and cilantro to the mixture and stir well.

Check the bake in the oven for doneness, looking for a golden brown top.

Brush the baked dough with butter and let it rest for a few minutes before cutting.

Cut the baked dough into squares and prepare to fill with salted fish.

Fill each square of baked dough with the salted fish mixture and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens