Salt fish is a favorite in Trinidad and Tobago because of its versatility in many of the dishes we prepare. Salt fish is curried with bodi, potato, string beans etc., it’s used in buljol and in accra, it also makes a perfect side dish with ground provision (dasheen, eddoes, tannia, yam, green fig, cassava etc.), and you just can’t forget a good plate of dumpling and saltfish. But there is one dish that stands out above the rest, a dish that is fit for royalty and is known as the king of all saltfish dishes – bake and saltfish. Bake and saltfish is a dish that is steeped in tradition and has been enjoyed by Trinbagonians for generations.
The dish is a perfect balance of flavors and textures, with the soft and fluffy bake complementing the savory and salty taste of the saltfish. When bake and saltfish is prepared by a skilled cook, it becomes a meal fit for a king. The aroma of the freshly baked bread wafts through the air, creating a sense of anticipation that is almost palpable. majestic flair that befits its regal status.
Prep Time: 40 minutes mins
Cook Time: 40 minutes mins
Total Time: 1hour hr 20minutes mins
Course: Seafood
Cuisine: Caribbean
Servings: 4 – 5
Ingredients
- SALT FISH:
- ½ – 3/4 lb. Salt fish or 1 cup dried saltfish, boneless, skinless
- 3 cloves garlic crushed
- 1 small onion chopped finely
- ¾ lb. tomatoes chopped
- ½ tsp. chive chopped
- ½ tsp. thyme chopped (Spanish or fine leaf)
- 2 tbsp. olive oil or coconut oil to fry the saltfish
- 1 small hot pepper finely chopped (optional)
- BAKE:
- 3½ cups flour
- ½ cup wheat flour
- 4-5 tsp. baking powder
- 1 tsp. salt
- 1½ cups water
- 1 tbsp. sugar
- Oil for frying bake
Instructions
- For Saltfish
- Boil the salt fish for about 10 minutes to remove some of the salt.
- Remove skin and bones; wash and squeeze the saltfish and break into small pieces.
- Cook the onions, garlic, tomatoes, chive and thyme in oil until slightly brown.
- Add the flaked salt fish and hot pepper and cook for 10 minutes.
- For Bake
- Add the water all at once, if dough is still dry when mixed, add enough water to make smooth dough. Cover with a damp towel and allow to rest for ½ hour
- Divide dough into small balls (makes about 12 balls). Roll ball of dough out on a floured board to 1/4 inch thick in a round shape.
- Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
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Recipe © Simply Trini Cooking. All rights reserved
Fry Bake and Saltfish
Ingredients
- SALT FISH:
- ½ – 3/4 lb. Salt fish or 1 cup dried saltfish, boneless, skinless
- 3 cloves garlic crushed
- 1 small onion chopped finely
- ¾ lb. tomatoes chopped
- ½ tsp. chive chopped
- ½ tsp. thyme chopped (Spanish or fine leaf)
- 2 tbsp. olive oil or coconut oil to fry the saltfish
- 1 small hot pepper finely chopped (optional)
- BAKE:
- 3½ cups flour
- ½ cup wheat flour
- 4-5 tsp. baking powder
- 1 tsp. salt
- 1½ cups water
- 1 tbsp. sugar
- Oil for frying bake
Instructions
- For Saltfish
- Boil the salt fish for about 10 minutes to remove some of the salt.
- Remove skin and bones; wash and squeeze the saltfish and break into small pieces.
- Cook the onions, garlic, tomatoes, chive and thyme in oil until slightly brown.
- Add the flaked salt fish and hot pepper and cook for 10 minutes.
- For Bake
- Add the water all at once, if dough is still dry when mixed, add enough water to make smooth dough. Cover with a damp towel and allow to rest for ½ hour
- Divide dough into small balls (makes about 12 balls). Roll ball of dough out on a floured board to 1/4 inch thick in a round shape.
- Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
