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Saltfish Fried Rice

Delicious one pan Saltfish Fried rRce is every seafood lovers dream come true - GF
Course Main Entree
Cuisine Caribbean
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 servings
Calories 671kcal
Author Charla

Ingredients

  • 3 tablespoon coconut oil
  • 2 small scallion sliced
  • 1 medium onion chopped
  • 4 garlic cloves chopped finely
  • 1 large tomato chopped
  • 1 tablespoon tomato paste
  • ½ head of cabbage chopped in small pieces
  • ½ red bell pepper chopped
  • ½ green bell pepper chopped
  • 2 cups pumpkin chopped
  • 1 large carrot cut into fine strips (julienne)
  • ½ a cho cho chayote/christophine, chopped
  • ⅓ cup warm water
  • 2 cups cold cooked brown rice (see post)
  • 1 lb salt fish soaked n boiled (or see my DIY version in the post)
  • 1 teaspoon paprika
  • 1 teaspoon coriander cilantro
  • 1 teaspoon thyme dried or fresh with stems removed
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules/powder
  • ¼ teaspoon chilli or scotch bonnet
  • 1 tablespoon coconut aminos alternative to soy
  • A splash of sesame oil for drizzling

Instructions

  • Grab a large wok/skillet/dutch oven and melt some coconut oil on medium heat.
  • Proceed to add the scallion, onion and garlic and then saute until soft and translucent in colour.
  • Add the chopped tomato and tomato paste then stir into the onions/stir to yield a red hue.
  • Then add the cabbage, bell peppers, pumpkin, carrot, cho cho and fold in with the other ingredients to fully combine.
  • Pour the ⅓ cup of warm water into the pan, cover with a lid and reduce the flame to low and steam for 10-15 minutes until the pumpkin is tender (check with a fork).
  • Remove the lid after the given time and increase the heat to medium and now add the saltfish and brown rice
  • Season the pan with the paprika, coriander, thyme, black pepper, garlic and onion powder, chilli or scotch bonnet if you are using it.
  • Fold into the seasoning along with the salt fish and rice so everything is evenly combined.
  • Drizzle coconut aminos and sesame oil over the entire rice and vegetables if you are using it, and stir once more
  • Serve accordingly.

Notes

Note and tips

  • As this dish yields such a large batch, prepare it in a large pan. A large skillet, paella pan, or even a deep dutch pot will suffice. Preferably something that is at least 12''inches in size.
  • Any leftover cho cho, pumpkin or bell pepper can be chopped down and frozen in freezer bags to use another time.
  • I used my D.I.Y saltfish recipe so I don't need to soak, and boil the fish. 
  • If you cannot get hold of Cho cho/chayote/christophine then zucchini/courgette works as a good replica.
  • Butternut squash is a great alternative if you cannot get hold of pumpkin
  • This recipe is freezer friendly, I highly recommend freezing leftovers immediately.
  • Alternatively, consume by the NEXT DAY if you aren't freezing as cabbage goes rancid quite quickly.
  • Make sure the water that you use to steam the vegetables is at least tepid/lukewarm to keep the temperature level constant.
  • I used fresh thyme with the stem removed but dried leaves work too.
  • If for some reason, more water is left in the pan after steaming the vegetables. Quickly increase the heat, for about one minute to let the excess water evaporate then continue with the additional steps.
  • Chilli and scotch bonnet is optional, if you want an extra kick include either. It depends on how fiery you want the recipe in terms of how much to use.

Nutrition

Calories: 671kcal | Carbohydrates: 53g | Protein: 78g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 172mg | Sodium: 8129mg | Potassium: 2528mg | Fiber: 9g | Sugar: 11g | Vitamin A: 10082IU | Vitamin C: 94mg | Calcium: 275mg | Iron: 6mg