Ackee and saltfish with plantain Recipe | 4Food

Date Published:: 16/01/2008

Some of the ingredients are a bit out of the ordinary, but sourcing them will be worth it to experience a hint of the exotic with this traditional West Indian dish

Mica Paris challenged Gordon to make this ackee and saltfish with plantain recipe on Gordon Ramsay: Cookalong Live.

Serves 2

Ingredients

2 cloves garlic, peeled and chopped
1 onion, chopped
½ green pepper, sliced
½ red chilli, deseeded and chopped
100g cherry tomatoes, chopped
180g (approx 6 slices) maple-cured bacon, chopped
200g pre-soaked saltfish (see instructions below)
1 tsp turmeric
1 tsp thyme
1 tin of ackee
3 ripe plantains
Olive oil
Freshly ground black pepper

Method: How to make Mica's ackee and saltfish with plantain

Preparing the saltfish

1. Place the saltfish in a large bowl, cover with water and allow to soak for 24 hours.

2. Change the water at least 4 times over a period of one day. After soaking, remove any bones and cartilage from the fish and set aside ready for use.

Making ackee and saltfish with plantain

1. Heat the olive oil in a pan, add the garlic, onion, pepper and chilli and season with black pepper.

2. Add the tomatoes and allow them to cook down for 3-4 minutes.

3. Roughly chop the fish and flake it into the pan. Cook for a further 5 minutes before adding the bacon. Add the turmeric and thyme and allow to simmer gently.

4. Peel the plantains, slice in half horizontally and divide each half into three. Fry in a little hot olive oil until the plantains are brown on either side. Remove from the pan and drain them on kitchen paper.

5. Drain the tin of ackee and add it to the fish and vegetables. Be careful not to 'mash' it as you stir and only cook for a few minutes to heat it through - don’t allow it to get too soft.

6. Slice the cooked plantains into bite size pieces and arrange around the edge of your serving plates. Spoon the fish into the middle of the plates and drizzle over a little olive oil before serving.