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Saltfish Salsa

  • 0 people already cooked this dish.
  • Total: 146min
    Preparation: 140min
    Cooking: 5min
  • Portions: 6
  • Difficulty: Easy

Ingredients

  • 1 Pound Salt Fish
  • 2 Tablespoons Oil, Coconut
  • 1 Unit Onion small onion, diced
  • 1/2 Cup Tomato diced
  • 2 Teaspoons Scotch Bonnet finely chopped
  • 1/2 Cup Cucumber, With Peel, Raw diced
  • 1 Tablespoon Parsley chopped
  • 1 Tablespoon Lime Juice
  • 2 Tablespoons ORCHARD® 100% Orange Juice 1L Carton

Instructions

  1. In a mixing bowl, place salt fish, pour water in the container to fully immerse salt fish. Soak salt fish for at least 2 hours or overnight to remove excess salt.

  2. Once soaked, boil salt fish for 15 minutes. Once cooked, drain and put to cool. Remove skin, scales and fins with a small knife then flake to small pieces and carefully remove bones.

  3. In frying pan over medium heat, heat coconut oil. Sauté onions, tomatoes and scotch bonnet peppers until onions are translucent. Add salt fish, combine with seasonings and continue to sauté for 3 minutes.

  4. In a mixing bowl, combine remaining ingredients and the Orchard Orange Juice along with salt fish mixture.

  5. Serve at room temperature. Recipe serves 6 persons. Suggested serving size is 2 tablespoons.

Utensils

  • Bowl
  • Knife
  • Pan
  • Spoon

Nutritional information 277kcal = 1,158kj /per portion

  • 276.68 Calories Energy
  • 2.90 Grams Carbohydrates
  • 47.93 Grams Protein
  • 6.82 Grams Fats
  • 0.51 Grams Fiber
  • 1.58 Grams Sugars
  • 5315.18 Milligrams Sodium
  • 114.91 Milligrams Cholesterol
  • 4.49 Grams Saturated Fats
  • 130.35 Milligrams Calcium
  • 2.15 Milligrams Iron
  • 28.02 Micrograms Food Folate
  • 1183.57 Milligrams Potassium
  • 48.77 International unit Vitamin A
  • 13.76 Milligrams Vitamin C
  • 3.02 International unit Vitamin D
  • 2.26 Milligrams Vitamin E
  • 106.04 Milligrams Magnesium
Mark as cooked

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