One of my InstaFam requested this dish. I can't find ackee anywhere in Singapore, so I have to import a can of ackee from Amazon USA. Is it worth the money and time? Yes! I am super curious about the taste and texture of ackee and I finally got to try it for the 1st time. I am so glad that InstaFam requested this dish.
It almost has the same texture as lychee. So, if you do not have access to ackee or do not wanna spend that extra cash importing, you can use canned lychee. But the flavor and color will not be the same as this dish.
It goes perfectly well with fried dumplings...
Overall, this is a simple yet super nourishing dish. The only problem is I can only afford to import 1 can of ackee. As for the saltfish, I learned a neat trick to get the best results in a minimal time. It is all written down below. If you can get your hand on some saltfish, you can use it, but the cooking method will be different. Yes, I included the directions down below as well (I always got you covered).
Ingredients:
(Serve 4)
Pollock / Cod / Halibut Fillet and Diced, 250g or Saltfish
Sea Salt, For Seasoning
Granulated Sugar, For Seasoning
Ackee Canned, 19oz
High Quality Olive Oil, 2 TBSP
Yellow Onion Thinly Sliced, 1
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Red Jalapeño Finely Sliced Deseeded, 2
Green Jalapeño Finely Sliced Deseeded, 2
Tomato Canned Crushed, 1 Tomato
Scallions Corsely Sliced, A Handful + More For Garnishing
Dried Thyme, Pinch
Jamaican Fried Dumplings Homemade, For Serving
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "Jamaican Fried Dumplings" for the recipe.
Season the fish generously with salt and sugar.
Toss to coat the fish well.
Lay the fish on a wire rack over a tray and set aside for at least 30 mins.
After 30 mins, the fish should release some moisture.
Wash the fish thoroughly and pat them dry.
Set aside until ready to use.
*If you are using saltfish, wash the fish thoroughly under running water. Soak the fish in water, submerge entirely, and chill in the fridge overnight. The next day, drain and discard the soaking liquid. Transfer the fish to a sauce pot and add some water to fully submerge the fish. Cook until the fish is tender. Drain and slice the fish into bite-size cubes or flakes.*
Drain the ackee onto a sieve over a bowl and set aside until ready to use.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until translucent.
Add in garlic and saute until aromatic.
Followed by jalapeño, tomato, fish and ackee. Discard the drained liquid from the ackee.
Saute until well combined.
Bring it up to a simmer.
Add in thyme and scallions.
Saute until well combined.
Taste and adjust for seasonings with salt and pepper.
Remove from heat and garnish with more scallions.
Serve immediately with fried dumplings.
A neat trick I learned...
Sweet, savory and spicy...
Will you give this a try?