A DIFFERENT WAY TO ENJOY SALTFISH - JAMAICA TOURIST ISSUE 14
With 80% of Jamaica’s saltfish imported from Norway, 11 of the island’s top chefs met for 2009’s inaugural ‘Seafood from Norway Culinary Challenge’ in Kingston, showcasing the most creative and nontraditional ways to prepare entrees with Norwegian saltfish.
Preserved by both salting and drying, the popularity of saltfish is in great part due to its long shelf life and resilience to warmer climates. For more than 200 years, the island’s inhabitants have faithfully kept up its culinary use and transformed saltfish into delicious courses by adding ingredients readily available to them.
Widely eaten by all layers of society, saltfish has experienced a comeback and firmly established itself as a number one ingredient on Jamaica’s culinary scene. In homage to Norwegian saltfish organized by the Norwegian Export Council for Fish, 11 of the island’s top chef’s create unique entrees based on the popular ingredient at 2009’s inaugural ‘Seafood from Norway Culinary Challenge’.
Gold medal winners Chef Colin Hylton and Chef Anthony Miller split the number one spot and each walked away with an adventure packed, all expense paid trip to Norway, a Champion Chef trophy, US$1,000 in cash and a gift basket from Wisynco.
SUGAR CANE SKEWERED SALTFISH WITH SWEET POTATO
1 lb soaked saltfish
4 six inch pc sugar cane cleaned,and cut into skewers
2 lbs sweet potatoes peeled and sliced 1 cup purple onions julienne (long thin strips) 3 garlic cloves smashed and sliced
1 large whole sweet pepper julienne
1 large whole fresh tomato diced
1 scallion chopped 1 sprig thyme
1 lb local spinach
3 oz coconut oil
6 oz milk
2 oz white vinegar
salt and black pepper to taste
sliced sweet potato chips (for garnish)
• Soak saltfish in cold water, 48 hours in advance, water should be replaced every 8 hours. Soak saltfish in milk 2 hrs before ready to use.
• Clean and slice sweet potatoes. Cook in water till medium done and remove from water.
• Remove saltfish from water and milk mixture and cut into 2 oz squares.
• Put three pieces of fish on each sugar cane skewer and set aside.
• In a hot pan, sauté 1 oz coconut oil, onions, garlic, peppers, thyme, sweet potato and tomato. Allow to cook till potatoes are medium in texture. Season with salt and black pepper, while adding vinegar to the pan.
• Skewered saltfish should be served on a bed of potatoes atop sautéed spinach (callaloo may be used as a substitute). Garnish: Slice sweet potato very thin, curl around cutter and fry until crispy.
Preserved by both salting and drying, the popularity of saltfish is in great part due to its long shelf life and resilience to warmer climates. For more than 200 years, the island’s inhabitants have faithfully kept up its culinary use and transformed saltfish into delicious courses by adding ingredients readily available to them.
Widely eaten by all layers of society, saltfish has experienced a comeback and firmly established itself as a number one ingredient on Jamaica’s culinary scene. In homage to Norwegian saltfish organized by the Norwegian Export Council for Fish, 11 of the island’s top chef’s create unique entrees based on the popular ingredient at 2009’s inaugural ‘Seafood from Norway Culinary Challenge’.
Gold medal winners Chef Colin Hylton and Chef Anthony Miller split the number one spot and each walked away with an adventure packed, all expense paid trip to Norway, a Champion Chef trophy, US$1,000 in cash and a gift basket from Wisynco.
SUGAR CANE SKEWERED SALTFISH WITH SWEET POTATO
1 lb soaked saltfish
4 six inch pc sugar cane cleaned,and cut into skewers
2 lbs sweet potatoes peeled and sliced 1 cup purple onions julienne (long thin strips) 3 garlic cloves smashed and sliced
1 large whole sweet pepper julienne
1 large whole fresh tomato diced
1 scallion chopped 1 sprig thyme
1 lb local spinach
3 oz coconut oil
6 oz milk
2 oz white vinegar
salt and black pepper to taste
sliced sweet potato chips (for garnish)
• Soak saltfish in cold water, 48 hours in advance, water should be replaced every 8 hours. Soak saltfish in milk 2 hrs before ready to use.
• Clean and slice sweet potatoes. Cook in water till medium done and remove from water.
• Remove saltfish from water and milk mixture and cut into 2 oz squares.
• Put three pieces of fish on each sugar cane skewer and set aside.
• In a hot pan, sauté 1 oz coconut oil, onions, garlic, peppers, thyme, sweet potato and tomato. Allow to cook till potatoes are medium in texture. Season with salt and black pepper, while adding vinegar to the pan.
• Skewered saltfish should be served on a bed of potatoes atop sautéed spinach (callaloo may be used as a substitute). Garnish: Slice sweet potato very thin, curl around cutter and fry until crispy.
