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!".
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
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
½ pound saltfish
3 cloves garlic, crushed and chopped
1 small onion, finely chopped
¾ cups tomatoes, chopped
½ teaspoon chive, chopped
½ teaspoon thyme, chopped (Spanish or fine leaf)
2 tablespoons 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.
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!
Roast Bake and Saltfish
- For Bake:
- 2 cups plain flour or ¾ cups plain flour and ¼ cup wholewheat flour
- 1 tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 2 tbsp. butter or lard
- For Saltfish:
- ½ lb. saltfish
- 3 cloves garlic crushed and chopped
- 1 small onion finely chopped
- ¾ cups tomatoes chopped
- ½ tsp. chive chopped
- ½ 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, and knead to form a smooth dough.
- 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 both sides. Remove and place on a clean kitchen cloth.
- Boil the salt fish until tender and the bones and skin is easily removed. Wash out the extra salt with water.
- Saute the onion, pimento, and tomato for about 2 minutes. Add the salt fish. Cook for another 3-5 minutes. Add a little bit of water if desired. Season to taste. Remove and serve with bake.