Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanBrunch
Recipe Story
origins & traditionsThis traditional Caribbean brunch dish brings together the rich flavors of the islands in one hearty plate. Salt fish, a beloved Caribbean staple, is carefully desalted and then sautéed with bell peppers, onions, tomatoes, and aromatic herbs to create a savory base. The dish is complemented by sweet fried plantains that provide a perfect contrast to the savory fish, while fluffy scrambled eggs add protein and richness. Fresh herbs and a hint of spice from scotch bonnet pepper bring authentic Caribbean flavor to every bite. This one-pot wonder is perfect for weekend brunches, family gatherings, or any time you want to bring island sunshine to your table. The combination of textures and flavors makes this dish both comforting and exciting, showcasing the diverse culinary heritage of Caribbean cooking traditions passed down through generations.
Instructions
step by step0/7 done
Soak the salted cod in cold water for at least 4 hours or overnight, changing the water 2-3 times to remove excess salt. Drain and flake the fish into bite-sized pieces, removing any bones.
Peel the plantains and slice them diagonally into 1/2-inch thick pieces. Heat vegetable oil in a large skillet over medium-high heat and fry the plantain slices for 3-4 minutes per side until golden brown. Remove and drain on paper towels.
In the same skillet, add olive oil and sauté the diced onions for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Add the diced bell peppers and tomatoes to the skillet, cooking for 5 minutes until the vegetables soften. Stir in the flaked salt fish and cook for 8-10 minutes, mixing well.
Season with black pepper, thyme, cayenne pepper, and a small amount of salt if needed. Add the chopped scallions and cook for 2 more minutes.
In a separate bowl, whisk the eggs with a splash of milk. In another pan, melt butter over medium heat and scramble the eggs until just set, about 3-4 minutes.
Serve the salt fish mixture hot, topped with scrambled eggs and accompanied by fried plantains on the side. Garnish with fresh cilantro and lime wedges.
Salt Fish and Ackee with Fried Plantains
4.7 (18)
A vibrant Caribbean brunch classic featuring salted cod flakes sautéed with aromatic vegetables, served alongside golden fried plantains and fluffy scrambled eggs for a satisfying morning meal.
medium
1h
4 servings
Ingredients
0 of 15 checked
Main Protein
- 400 grams Salmon, salted cod, soaked and flaked
Main Components
- 2 pieces Plantain, peeled and sliced diagonally
- 6 pieces Eggs, beaten
Aromatics
- 1 pieces Onions, diced
- 4 cloves Garlic, minced
Vegetables
- 2 pieces Bell Peppers, diced
- 2 pieces Tomatoes, diced
Seasonings
- 2 teaspoons Thyme, fresh or dried
- 1/2 teaspoons Cayenne, or to taste (optional)
- 1 teaspoons Black Pepper, freshly ground
Cooking Fats
- 3 tablespoons Olive Oil
- 4 tablespoons Vegetable Oil
- 2 tablespoons Butter
Garnish
- 3 tablespoons Cilantro, chopped (optional)
- 1 pieces Lime, cut into wedges (optional)
Chef Tips
expert advice•For best results, soak the salt fish overnight to ensure proper desalting.
•If you prefer less heat, remove the seeds from the cayenne pepper or reduce the amount.
•The plantains should be ripe with yellow skin and some black spots for the perfect balance of sweetness.
•This dish can easily be made in advance - prepare the salt fish mixture and refrigerate, then reheat and add fresh scrambled eggs when serving.
•Add diced scotch bonnet pepper for authentic Caribbean heat, or keep it mild for family-friendly dining.
•The key to perfect fried plantains is maintaining consistent medium-high heat to achieve a caramelized exterior while keeping the inside tender.
Variations & Substitutions
make it your own•You can substitute the salt fish with fresh cod or tilapia if salted cod is unavailable, but add extra salt to taste.
Serving & Pairings
what goes well•For a heartier meal, serve with boiled green bananas or breadfruit.
Storage & Reheating
keeping it freshStorage
Store leftover salt fish mixture in an airtight container in the refrigerator for up to 3 days. Keep fried plantains separate in a sealed container at room temperature for up to 24 hours, or refrigerate for up to 2 days. Scrambled eggs are best made fresh but can be refrigerated for up to 2 days in a sealed container. Do not freeze the complete dish as the texture of eggs and plantains will deteriorate.
Reheating
Reheat the salt fish mixture in a skillet over medium heat for 5-7 minutes, stirring occasionally, or microwave in 30-second intervals until heated through. Fried plantains can be reheated in a 350°F oven for 5-8 minutes to restore crispness, or quickly pan-fry for 2 minutes per side. Scrambled eggs are best made fresh, but if reheating, use low heat and stir gently to prevent drying out. Add a splash of water or milk when reheating to maintain moisture.
