How to Make Saltfish and Bakes

saltfish

🥗Healthier: canned tuna

💰Cheaper: canned mackerel

Canned tuna is a leaner alternative, while mackerel is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola is a budget-friendly option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often less expensive.

baking powder

🥗Healthier: self-rising flour

💰Cheaper: baking soda

Self-rising flour simplifies the recipe, and baking soda is a cost-effective leavening agent.

Soak the saltfish in water overnight to remove excess salt.

Drain and rinse the saltfish, then boil it in fresh water until tender, about 15-20 minutes.

Remove the saltfish from the pot and let it cool, then flake it into small pieces, removing any bones.

In a bowl, combine flour, baking powder, salt, and black pepper.

Gradually add water to the dry ingredients, mixing until a soft dough forms.

Knead the dough briefly on a floured surface, then divide it into equal portions.

Roll each portion into a ball, then flatten slightly to form discs.

Heat vegetable oil in a deep pan over medium heat until shimmering.

Fry each disc until golden brown on both sides, about 2-3 minutes per side.

Remove the bakes and drain on paper towels to absorb excess oil.

In a separate pan, sauté onion, bell pepper, garlic, and scallions until fragrant.

Add the flaked saltfish, thyme, and lime juice to the sautéed vegetables, mixing well.

Serve the saltfish mixture alongside the bakes, or fill the bakes with the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens