Posted: under "A TASTE of the TROPICS".
Tags: black, black pepper, cloves, coconut oil, codfish, escoveitch, fish, garlic, Jamaican, link, milk, oil, onion, pepper, potato, recipe, saltfish, scallion, season, seasoning, spinach, sugar, sugar cane, sweet pepper, sweet potato, taste, texture, thyme, tomato, treats, veggie, veggies, vinegar, water
Sugar Cane Skewered Saltfish
Sweet potato Escoveitch/Wilted Spinach
Ingredients
8 oz soaked salt fish in milk and water
(completely submerge for 48 hrs).
One 6-inch piece sugar cane cleaned, and cut into skewers
llb sweet potatoes peeled and sliced
1/2 cup Julienne purple onions.
3 garlic cloves smashed and sliced
1 whole sweet pepper julienne
1 whole fresh tomato diced.
1 stalk scallion chopped
1 sprig thyme
1 lb local spinach
2 oz coconut oil
5 oz milk
1 oz white vinegar
salt and black pepper to taste
slice sweet potato chip (for garnish)
Method
1. Clean and slice sweet potatoes. Cook in water until medium done and remove from water.
2. Remove salt fish from water and milk mixture and cut into 2 oz pieces squares.
3. Begin to skewer on sugar cane with three pieces of fish on each skewer and set aside.
4. In a hot sauté pan, add 1 oz coconut oil, allow to heat adding the skewered fish to the pan, turn on all four sides until medium texture.
1. Heat up a separate pan adding oil, onions, garlic, peppers, thyme, sweet potatoes and tomatoes.
2. Allow to cook until potatoes are medium in texture, season with salt and black pepper, adding vinegar to the pan.
3. Serve on top of sautéed spinach placing it on a plate with the potatoes Escoveitch on top finishing the dish with the skewered salt fish on top.
Garnish: Slice very thin, curl around cutter and fry until crispy.
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