I've been busy as you all know, but I decided to take a break from everything else and post as usual. Today I present you with Dumpling and Saltfish. The ever versatile Saltfish is starring again this time along side dumpling but not just dumpling, but herbed dumpling. Almost sounds like a movie preview ..... Saltfish is back again in the new action packed sequel to fry bake and saltfish and bake.
Saltfish and the new sidekick, Dumpling (Uh! I mean, Mr. Herbed Dumpling) is taking over town. Dumpling and saltfish is sure to keep you at the edge of your seats with mouth watering flavour and taste. You'll surely be going back for more. Coming to a plate near you.....HaHaHa! Ok! Back to the post.
We felt a little tired of the plain dumpling so we decided to do something different with it. Surprisingly, it added to the taste of the saltfish, that already has a considerable amount of seasoning in it as well. All I can say is that this is a recipe that I will be trying out again; with the herbed dumpling of course.
Dumpling and saltfish, to me is another staple Trini or even Caribbean meal, I might add. It is so simple that other sides could be added to it, to make it even more filling. For me, I would like to have it with some callaloo at the side and maybe a few leaves of fresh lettuce or a salad and then I'll have some lemon juice or mauby....See what I mean! It's like one big fete in your mouth. That is one of the main reasons I like this dish. The other reason is that during Lent I eat mostly fish on a Friday, so this dish fits perfectly with my observance of Lent as well these days.
On that note, you could also look out for some similar dishes with fish or a few vegetarian ones in the weeks to come. I will try to post them as soon as they're done. In the mean while it's back to work for me until April. Ah gone again! And do enjoy!
DUMPLING AND SALTFISH
½ lb. Salt fish
3 cloves garlic, crushed
1 small onion, chopped finely
3 small tomatoes, chopped
½ tsp.chive, chopped
½ tsp.thyme, chopped (Spanish or fine leaf)
2 pimento pepper
3 leaves chadon beni, chopped
2 tbsp.olive oil or coconut oil (to fry the saltfish)
1 small hot pepper, finely chopped (optional)
2 cups all purpose flour
1 tsp salt
5 leaves chadon beni
1 sprig chive
¾ cups water, or coconut milk
2 litres water (for boiling dumpling)
In a deep bowl, sift the flour, and add the salt and herbs. Combine well, then add the water, a little at a time. Mix until a soft dough is formed.
Leave the dough to rest for 15 minutes before you proceed to the next step.
Make little balls 2 - 3 inches in diameter. Then flatten out and add to boiling water. When the dumpling floats to the top it is done. To make sure, you can test by cutting one with the side of a spoon. Set aside.
Boil the saltfish. Wash and clean the saltfish and break it up into smaller pieces. The saltfish is sometimes very salty so you may need to wash the saltfish about three times to remove the extra salt.
Cut up the tomatoes and seasoning. Sauté the garlic and onion.
Then add the pimento pepper. Add the tomatoes and cook for about one minute.
Then add the saltfish and stir. Add a little water to prevent sticking. Simmer for about more two minutes. Serve over the dumpling.
Dumpling and Saltfish
- SALT FISH:
- ½ lb. Salt fish
- 3 cloves garlic crushed
- 1 small onion chopped finely
- 3 small tomatoes chopped
- ½ tsp. chive chopped
- ½ tsp. thyme chopped (Spanish or fine leaf)
- 2 pimento pepper
- 3 leaves chadon beni chopped
- 1 small hot pepper finely chopped (optional)
- FOR CASSAVA DUMPLING:
- 2 cups all purpose flour
- 1 tsp salt
- 5 leaves chadon beni
- 1 sprig chive
- ¾ cup water or coconut milk
- 2 litres water for boiling dumpling
- Boil the saltfish. Wash and clean the saltfish and break it up into smaller pieces. The saltfish is sometimes very salty so you may need to wash the saltfish about three times to remove the extra salt.
- Cut up the tomatoes and seasoning. Saute the garlic and onion. Then add the pimento pepper. Add the tomatoes and cook for about one minute. Then add the saltfish and stir. Add a little water to prevent sticking. Simmer for about more two minutes.
- Serve over the dumpling.