TELO BAKKELJAUW #9 | Gezouten kabeljauw + gefrituurde cassave | Salted codfish + fried cassava 🇸🇷

salted cod

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish can be lower in sodium and canned tuna is often less expensive.

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories and potatoes are more readily available.

Start by cooking the salted codfish filet in boiling water for 20-25 minutes to reduce saltiness.

Prepare the tomato by making small cuts and placing it in boiling water for approximately 30 seconds to loosen the skin, then peel it off.

Cut the codfish into smaller pieces for easier cooking and remove the tails.

While the fish is cooking, chop the onion, bell pepper, and garlic.

Cut the cassava into pieces and prepare to cook it until soft, then deep fry it.

Peel the cassava using a cheese slicer to handle its tough skin.

Drain the cooked codfish to remove excess liquid and check for any bones.

Cook the cassava in a new pot of water until soft, approximately 15-20 minutes, then drain.

In a pan, heat sunflower oil and sauté the chopped onion, bell pepper, garlic, and the peeled tomato.

Add a whole can of tomato paste to the sautéed vegetables and cook for a while to reduce sourness.

Add the drained codfish to the pan with the sautéed vegetables, adding more water if needed, and cover with a lid to cook on low heat.

Set the deep fryer to 180 degrees Celsius and deep fry the cassava until golden brown.

Prepare the peanut sauce by boiling 300mL of water and dissolving Javanese peanut paste in it until liquid consistency is achieved.

Plate the dish with the cooked codfish and fried cassava, and serve with peanut sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens