Saltfish Stir Fry

Presented by Love and Happiness

Ingredients:

3/4 cup salted fish (flaked)

1 cup carrots (julienne)

2 cups cabbage (shredded)

1.5 cups bell peppers (any color, sliced)

2 scallions (sliced)

1 medium onion (sliced)

2 tablespoons vegetable oil

Pinch of black pepper

1/4 teaspoon grated ginger

1 teaspoon dark soy sauce (gluten-free if needed)

1 teaspoon fresh thyme

1/4 scotch bonnet pepper (finely chopped)

Instructions

Prepare the salted fish: If using salted fish (salted cod or similar), place it in a pot of water and bring to a boil. Boil for about 10-15 minutes to remove excess salt. Drain, taste, and repeat the process if it's still too salty. Drain and set aside. Once cool, flake the fish into small pieces.

Prepare the vegetables: Julienne the carrots, shred the cabbage, slice the bell peppers, scallions, and onion, and set them aside.

Heat the oil: In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat.

Sauté the aromatics: Add the grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant. Add the sliced onions and cook for 1-2 minutes until softened.

Stir-fry the vegetables: Add the carrots, cabbage, and bell peppers to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a slight crunch.

Add the salted fish: Push the vegetables to the side of the pan and add the flaked salted fish. Stir the fish to warm through and mix it with the vegetables.

Season the stir-fry: Add the dark soy sauce, thyme, black pepper, and chopped scotch bonnet pepper (adjust the amount based on your heat preference). Stir everything together and cook for an additional 2-3 minutes until well combined.

Serve: Remove from heat and serve immediately with rice or as a side dish.

Enjoy your delicious salted fish stir-fry!