Ingredients
- Saltfish and ackee
- 1 pound boneless salted cod or pollock fillets
- 3 tablespoons vegetable oil
- 1 medium tomato, chopped
- 1 small red or white onion, chopped
- 1 scallion, thinly sliced
- 2 garlic cloves, minced
- 1 Scotch bonnet pepper, minced
- 1 teaspoon finely ground black pepper
- 1 (15-ounce) can ackee in salt water, drained
- Fried dumplings
- 4 cups all-purpose flour, divided
- 2 tablespoons packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon iodized salt
- 1/3 cup water
- 1½ tablespoons unsalted butter, melted
- ½ cup whole milk
- Vegetable oil, for frying
Directions
In a medium pot, bring 3 quarts water to a boil over medium-high heat. Add the salted fish and boil for 5 minutes. Drain the water, leaving the fish in the pot. Add 3 quarts fresh water, bring to a boil again, and boil for another 5 minutes. Repeat this process up to 6 times. (The purpose of this process is to boil out the excess salt from the fish. Pinch a small piece of the fish after boiling to make sure you like it. If it is still too salty, just repeat until it tastes the way you like it.) Drain and transfer the fish to a medium bowl. Using a fork, flake the fish into small pieces.While the fish is boiling, start the dumplings. In a large bowl, combine 3 cups of the flour, the brown sugar, baking powder, salt, water, and melted butter. Using your hands, mix until everything is fully incorporated. Add the the milk and remaining 1 cup flour and mix, using your hands, until fully incorporated. Cover the bowl and refrigerate for 30 minutes.Divide the dough into 12 equal balls, slightly larger than a golf ball.In a large, heavy-bottomed skillet, heat about ½ inch oil over medium heat to 350–375 degrees F. Working in batches as necessary, fry the dumplings, turning often, until golden brown all over, 4–5 minutes. Transfer to a paper towel–lined plate.Heat the oil in a large skillet over medium heat. Add the tomato, onion, scallion, garlic, and Scotch bonnet pepper and sauté for 2–3 minutes. Stir in the flaked fish and black pepper and sauté for another 2–3 minutes. Add the ackee and sauté for 4 minutes. Serve warm with the dumplings.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwv8Clq5%2Bho516orrDZpico5Waeri106Fkn6qZmrFusNSmp6WhnpzAcA%3D%3D
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