Sabahan Stewed Saltfish with Spicy Plantains, Coconut Dumplings, and Seasoned Breadfruit

Ingredients

In this Sabahan adaptation, we have incorporated the unique flavors and ingredients of Sabahan cuisine. The original Caribbean dish of Stewed Saltfish with Spicy Plantains has been enhanced with the addition of coconut dumplings and seasoned breadfruit, which are commonly used in Sabahan cooking. These additions bring a new dimension of taste and texture to the dish, making it a perfect representation of Sabahan culinary traditions. We alse have the original recipe for Stewed Saltfish with Spicy Plantains, Coconut Dumplings and Seasoned Breadfruit, so you can check it out.

• 500g (1.1 lb) salted fish 500g (1.1 lb) salted fish
• 4 ripe plantains 4 ripe plantains
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 100g (3.5 oz) grated coconut 100g (3.5 oz) grated coconut
• 1 breadfruit 1 breadfruit
• 2 onions, diced 2 onions, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 2 sprigs of thyme 2 sprigs of thyme
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 45g, 15g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Soak the salted fish in water overnight to remove excess salt. Drain and rinse the fish before using.
2. 2.
   Peel the plantains and cut them into thick slices.
3. 3.
   In a large bowl, combine the all-purpose flour, grated coconut, and a pinch of salt. Gradually add water and knead until a smooth dough forms. Shape the dough into small dumplings.
4. 4.
   Cut the breadfruit into wedges and remove the core. Peel the skin and cut the flesh into chunks.
5. 5.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, tomatoes, scotch bonnet peppers, and thyme. Sauté until the onions are translucent.
6. 6.
   Add the salted fish to the pot and cook for 5 minutes, stirring occasionally.
7. 7.
   Add the plantains and breadfruit to the pot. Pour enough water to cover the ingredients and bring to a boil. Reduce the heat and simmer for 20 minutes or until the plantains and breadfruit are tender.
8. 8.
   Gently drop the coconut dumplings into the pot and cook for an additional 10 minutes or until the dumplings are cooked through.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the stewed saltfish with spicy plantains, coconut dumplings, and seasoned breadfruit hot and enjoy!

Treat your ingredients with care...

• Salted fish — Soaking the salted fish overnight is crucial to remove excess salt and ensure a balanced flavor in the dish.
• Plantains — Choose ripe plantains for a sweeter taste. If you prefer less spiciness, remove the seeds from the scotch bonnet peppers before adding them to the dish.
• Coconut dumplings — Ensure the dumplings are small in size to cook evenly. You can adjust the consistency of the dough by adding more flour or water as needed.
• Breadfruit — Select a ripe breadfruit with a firm texture. Remove the core and skin before cutting it into chunks.

Tips & Tricks

• To add extra flavor, you can marinate the salted fish with lime juice and spices for a few hours before cooking.
• If you can't find breadfruit, you can substitute it with yam or sweet potatoes.
• Adjust the spiciness of the dish by adding more or fewer scotch bonnet peppers.
• Serve the stewed saltfish with steamed rice or roti for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Sabahan Stewed Saltfish with Spicy Plantains, Coconut Dumplings, and Seasoned Breadfruit hot as a main course. Garnish with fresh herbs such as cilantro or parsley for added freshness.

Presentation advice

Arrange the stewed saltfish, plantains, coconut dumplings, and seasoned breadfruit on a large serving platter. Place the dumplings on top of the stewed saltfish and surround them with the plantains and breadfruit. Drizzle some of the flavorful broth over the dish for an appetizing presentation.