Roast bake and Saltfish

Roast Bake and saltfish is like a match made in Trini food heaven; the mix of the saltfish fried with the tomatoes and onions together with the semi-sweet bake roasted on a platin (Tawah) is a tastetational experience.   And if you have it with a nice glass of mauby, then, as we say in trini, “yuh good to go!“.

Classic Saltfish

Sometimes I marvel at the amount of dishes we make with saltfish. From buljol to eating it with provision, this preserved fish is a classic go between for any meal; especially when you look in your fridge, coming close to month end and all you could see is ice hahaha!! You are glad to see a few pieces of saltfish that you forgot about, while you were in your glee stewing, currying, and baking your beef, chicken and pork the weeks before.

 

Roast bake and saltfish

Roast Bake and Saltfish

Then your eyes light up; its saltfish to the rescue because you have some flour and a few tomatoes and onion and garlic…….Saltfish saves the day; you made bake and saltfish for breakfast; your belly is full and life goes on. :^) Enjoy bake and saltfish!

ROAST BAKE AND SALTFISH

 

For Bake:
2 cups plain flour (or 3/4 cups plain flour and 1/4 cup wholewheat flour)
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter or lard
water

For Saltfish:
1/2 lb. saltfish
3 cloves garlic, crushed and chopped
1 small onion, finely chopped
3/4 cups tomatoes, chopped
1/2 tsp. chive, chopped
1/2 tsp. thyme, chopped (spanish or fine leaf)
2 tbsp. olive or coconut oil (to fry the salt fish)
1 small hot pepper, finely chopped (optional)

 

Sift the flour and baking powder together. Then cut the lard or butter into the flour.
Mix well to a fine meal.
Add the water, mix then form into a smooth batter after kneading. Leave to rest for about 30 to 40 minutes. Roll out to a desired thickness. You may spread a little oil on the rolled dough before placing it on the tawah to bake.
Bake on one side before flipping the rolled dough over to bake on the next side.
When the other side is brown enough remove and place on a clean kitchen cloth.
Bake tastes best when served hot. I also like butter or cheese with bake.
Boil the salt fish until tender and the bones and skin is easily removed. Wash out the extra salt with water before cooking it with the the tomatoes, onion, etc.

Saute the onion, pimento, and tomato for about 2 minutes.
Add the salt fish. Cook for another 3-5 minutes. If the pot gets a little dry you can add a little bit of water so the ingredients do not stick to the pot. Season to taste. Remove and serve.
Saltfish ready to be served
That’s it for now. See you soon!

 

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4 Responses to Roast bake and Saltfish

  1. Joie de vivre February 4, 2009 at 3:45 am #

    I’ve never seen saltfish before. I’ll have to keep an eye out for it.

  2. simplytrinicooking.com February 7, 2009 at 6:39 pm #

    You can check at a West Indian market for it. :^)

  3. Anonymous February 9, 2009 at 6:32 pm #

    That recipe sounds delicious. I will give it a try on the weekend.

    @Joie You can make your own saltfish, that’s what I do as i can not get it in my area.
    Stef

  4. MsRich February 22, 2009 at 3:54 am #

    Saltfish is called bacalao here (NY). Its sold in plastic bags in every grocery store- usually in the same aisle as the grocery packed fish fillets.

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