← Nouns Cooking · Caribbean

Ingredients

• 250 g boneless saltfish
• 1 Onion, finely chopped
• 2 Tomato, deseeded and diced
• ½ Bell pepper, finely diced
• ½ Scotch bonnet chilli, minced
• 2 Spring onion, thinly sliced
• 1 clove Garlic, minced
• 3 tbsp Olive oil
• 1 Lime, juiced
• ¼ tsp Black pepper
• 1 ripe avocado, sliced, to serve (optional)

Method

1. Put the saltfish in a pan, cover with water, bring to a boil and simmer for 5 min. Drain, cover with fresh water and boil for 5 min more to remove the excess salt.
2. Drain and cool until you can handle it, then remove any skin and bones and shred the fish very finely with your fingers or two forks.
3. Toss the fish with the onion, tomato, pepper, scotch bonnet, spring onion and garlic.
4. Dress with the olive oil, lime juice and black pepper. Taste: it should need no salt. Serve with hot coconut bake, fried bake or toast, and sliced avocado.

Tips

• If you have time, soak the saltfish overnight in cold water instead of boiling it; the texture stays silkier.
• Squeeze the shredded fish dry before mixing so the buljol is not watery.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Simply Trini Cooking CaribbeanPot.com Taste the Islands