Celebrating Saltfish

As many may know "Ackee and Saltfish" is the Main Dish in Jamaica. It is one of Jamaica's signature dish. Recently in Jamaica at the Alhambra Inn at the Seafood from Norway Culinary Challenge many of the top chefs walked away with top prizes for dishes prepared from Saltfish.

This challenge is like the TOP CHEF of Jamaica challenge.

below is one of the dishes prepared by Chief Mark De Krines. It is Breaded Salt Fish Won Ton with Okra Fries.

To see the other winners CLICK HERE <------

Chef Mark De Krines' breaded Salt fish won ton raviolis with okra fries

Ingredients:
2 pounds salt fish
1/2 green bell pepper
1/2 red bell pepper
1/2 medium yellow onion
1 bunch fresh cilantro
2 scotch bonnet peppers
2 pegs chopped garlic
2 oz cooking oil
2 doz. large fresh okras
cornmeal for breading
salt and pepper to taste
oil for frying
24 wonton skins
eggs and milk for a wash
flour for breading station
panko bread crumbs
oil for frying
2 large tomatoes, peeled seeded and diced
8 pegs of garlic, thinly sliced
1 bunch of fresh basil
3 oz white wine
1/2 medium yellow onion
salt and pepper to taste
1/2 oz olive oil

Method:
De-bone the saltfish and small-dice.
Fine-dice the bell peppers and onions and chop the cilantro and scotch bonnet (remove seeds). Sauté the vegetables in the cooking oil, add garlic , saltfish and scotch bonnet.

Finish with cilantro and season if desired (set aside to cool).

Wash and trim the okras, and quarter them lengthways.
Season and drench in cornmeal.

Fry in 350-degree oil, until just brown on edges.

Dice the onion and sauté in the olive oil.

Add the sliced garlic and sauté another minute. Deglaze with wine and reduce by half before adding the tomatoes and whole basil leaves.

Simmer for 15 minutes (remove basil before serving).

Place a scoop of saltfish in the middle of a wonton skin (1/4 oz). Brush the edges with egg wash.

Place another skin over the first and crimp the edges sealed.

Flour the raviolis, dip in wash and bread with panko crumbs. Fry the raviolis in 350-degree oil, until golden brown.

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Source: Jamaican Observer