I Told You I Could Cook, But I Was Only Cod-Ding
Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily. Drain the cod, remove the bones and place the flesh in a food processor. Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz. Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency. Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water. Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season. Cut one of the plantains into very thin slices and the other into chips. Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper. Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together. Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl.
Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily. Drain the cod, remove the bones and place the flesh in a food processor. Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz. Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency. Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water. Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season. Cut one of the plantains into very thin slices and the other into chips. Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper. Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together. Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl.
- 1 bay leaf
- salt and pepper
- 1 bn salad onions
- finely grated zest of 1 lime
- ; chopped
- 2 plantain; peeled
- ; curry powder
- 175 g american easy cook rice
- ; chopped
- vegetable oil for deep
- 1 garlic crushed
- ; turmeric and medium
- ; and coriander,
- 600 ml milk
- 1 sm loaf of bread; crusts
- 4 tb balsamic vinegar
- 1 red scotch bonnet pepper;
- soaked salt cod; about
- 1 1/2 lemons and finely grated
- 1 pn ground cumin; garam masala,
- 1 sm bunc mixed fresh chives;
- 3 tb olive oil
- half an avocado; peeled
- 1/4 onion; peeled
- Carbohydrate 22.4765702022896 g
- Cholesterol 6.18796615776 mg
- Fat 6.7838666663484 g
- Fiber 2.9154000749588 g
- Protein 4.564166040076 g
- Saturated Fat 1.74878918253804 g
- Serving Size 1 1 Serving (243g)
- Sodium 119.93457655852 mg
- Sugar 19.5611701273308 g
- Trans Fat 0.253887161577601 g
- Calories 167 calories
Step-by-step
- Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily. Drain the cod, remove the bones and place the flesh in a food processor.
- Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz.
- Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency.
- Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water.
- Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season. Cut one of the plantains into very thin slices and the other into chips.
- Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
- Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper.
- Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together.
- Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl.
Working with salted fish requires deliberate prep work to respect your grocery budget and avoid waste. Transforming heavily preserved seafood into a delicate meal depends entirely on visual cues rather than guesswork.
- Rinse salt cod thoroughly under cold running water to strip away excess surface sodium before it touches the poaching liquid.
- Poach the fish gently in milk for precisely four to six minutes; pull it off the heat the moment the flakes yield easily to a fork.
- Cool boiled rice rapidly under cold running water to halt the starch conversion and keep the grains separate for the salad base.
- Thinly slice plantains for chips and monitor the oil closely at moderate heat to prevent scorching the sugars before the interior cooks through.
Swapping the bread or spices changes the binding density and aroma profile of the cod purée. Adjusting the citrus quantities or swapping vinegars requires balancing the acidity so the reduced balsamic syrup retains its sticky contrast against the savory fish.
