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Caribbean · Breakfast

Ackee and Saltfish

Non-vegMedium

Diet: Non-veg · High-protein

Ackee and Saltfish is a Caribbean dish. Canned ackee is delicate; fold it in at the end.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Medium
Cuisine
Caribbean
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ackee and Saltfish. The photograph includes salad and other accompaniments not included in this recipe.
The photograph includes salad and other accompaniments not included in this recipe. Representative photograph of Ackee and Saltfish. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Fish

Ackee

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 8 min

  1. Cook 30 ml neutral oil, 150 g onion, sliced, 150 g bell pepper, sliced, 200 g tomatoes, chopped, 10 g garlic, 1 tsp thyme in its oil 8 minutes.

Fish · About 5 min

  1. Add 350 g fully desalted cooked salt cod, flaked and cook 5 minutes until heated through to 74°C / 165°F.

    Check: Look for this result: heated through to 74°C / 165°F.

Ackee · About 4 min

  1. Fold in 500 g canned ackee, drained, ½ tsp black pepper gently and heat 3–4 minutes. Use commercially canned ackee; do not substitute unripe or improperly prepared fresh ackee.

Tips

  • Canned ackee is delicate; fold it in at the end.
  • Judge Ackee and Saltfish by the texture and doneness signs in its steps. Your pan and heat affect how long Ackee and Saltfish takes to cook.

Substitutions

  • Use cooked fresh cod for a less salty adaptation.

Storage

  • Get perishable Ackee and Saltfish into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Ackee and Saltfish within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Ackee and Saltfish to 74°C / 165°F, stirring or turning it for even heating. When Ackee and Saltfish is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Ackee and Saltfish one day ahead. For Ackee and Saltfish, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ackee and Saltfish on the day of serving.

FAQ

What matters most when making Ackee and Saltfish?

Canned ackee is delicate; fold it in at the end.

What can I substitute in Ackee and Saltfish?

Use cooked fresh cod for a less salty adaptation.

Can I prepare Ackee and Saltfish ahead?

Prepare the measured ingredients for Ackee and Saltfish one day ahead. For Ackee and Saltfish, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ackee and Saltfish on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating · FDA: Hypoglycin A and ackee fruit

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