Dried salt fish soaked, flaked, and cooked in a spiced tomato and onion sauce, a traditional Seychellois preservation technique turned culinary staple.
Ingredients
500g dried salt fish
4 tomatoes, diced
2 onions, sliced
4 cloves garlic, minced
1 thumb ginger, grated
2 sprigs thyme
1 chilli, sliced
2 tbsp vegetable oil
Black pepper
Fresh parsley
Instructions
1Soak salt fish overnight in cold water, changing water twice, to remove excess salt. Drain and flake into pieces.
2Heat oil in a skillet. Sauté onions, garlic, and ginger until golden.
3Add tomatoes, thyme, and chilli. Cook ten minutes until thick and saucy.
4Add flaked salt fish to the sauce. Stir gently to combine without breaking fish too much.
5Simmer ten minutes until fish absorbs the sauce flavours. Season with black pepper.
6Garnish with parsley. Serve with boiled cassava, breadfruit, or rice.
Did You Know?
Salt fish was originally the food of enslaved workers on the islands, but it has since become a cherished delicacy enjoyed by all Seychellois.