Green Figs and Saltfish
A traditional Saint Lucian dish, Green Fig and Saltfish combines the savory flavor of salted cod with boiled green bananas. Sautéed with fresh herbs, peppers, and onions, this dish offers a delicious blend of flavors and textures.
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 6 oz saltfish
- 1 lbs green figs green bananas
- 2 spring onions, finely chopped
- 1/4 red bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 seasoning peppers
- 3 tablespoons coconut oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Prepare the Saltfish
- Rinse the saltfish with fresh lime or lemon to reduce the salty taste.
- Boil the saltfish in water for about 15-20 minutes, then drain and allow to cool.
- Flake the fish, removing any bones.
Prepare the Green Figs
- Peel the green bananas and cut off the tips.
- Boil the bananas in salted water for 15-20 minutes, until tender.
- Once cooked, drain and let them cool slightly, then diagonally slice each banana into three pieces, then set aside.
Cook the Saltfish Mixture
- Heat the coconut oil in a large pan over medium heat.
- Add the chopped onions sautéing until fragrant and softened.
- Add the garlic, seasoning peppers, thyme, red bell peppers and parsley and cook for 3-5 minutes.
- Stir in the flaked saltfish and cook for 5-7 minutes, adding the spring onions for the last 2 minutes.
- Season with the salt and black pepper to taste.
Serve
- Serve the cooked saltfish mixture alongside or over the green bananas, garnishing with fresh herbs. We like to serve with slice local avocado too.
Notes
Makes 2 servings.
Nutrition
Serving: 1servingCalories: 483kcalCarbohydrates: 60gProtein: 19gFat: 22gPolyunsaturated Fat: 1gSodium: 347mgFiber: 8gSugar: 31gCalcium: 61mgIron: 2mg
Tried this recipe?Mention @AnotherRumPunch or tag #anotherrumpunch
