Jamaican · intermediate
Jamaican Ackee And Salted Cod Skillet With Yellow Plantains
A classic Jamaican home dish of tender desalted cod sautéed with ackee, tomatoes, scallions, thyme, and golden fried sweet plantains.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place soaked cod in a pot of fresh water, bring to a gentle boil for 10 minutes, drain, and flake fish into large tender pieces.
- 02
Heat 1.5 tablespoons of coconut oil in a non-stick skillet over medium-high heat. Fry plantain slices for 2 to 3 minutes per side until golden brown and tender. Transfer plantains to paper towels.
- 03
Add remaining coconut oil to the skillet over medium heat.
- 04
Sauté chopped scallions, diced tomatoes, fresh thyme, and scotch bonnet pepper for 4 minutes until tomatoes soften.
- 05
Add flaked salted cod into the pan and stir gently to combine with aromatic vegetables for 3 minutes.
- 06
Fold drained ackee into the skillet very carefully so the delicate lobes stay intact. Heat through for 3 minutes and serve alongside fried sweet plantains.
A LITTLE KITCHEN KNOW-HOW
Salt-Cod Desalting & Gentle Folding
Boiling pre-soaked salt cod to balance salt levels, then gently folding soft ackee fruit into cooked fish without crushing.
Notes from the kitchen
- Ackee is very delicate; fold it gently with a silicone spatula at the end of cooking to keep chunks intact.
- Ensure cod is adequately soaked to remove excessive salt prior to boiling.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.