250 grams poisson sale (alternatively use salt cod) cut into 4 cm pieces
1 onion cut in halves then sliced
2 spring onions finely chopped
3 "piment carri" green chillies sliced (optional)
1 tablespoon chopped coriander leaves
4 tablespoons vegetable oil
1/2 tablespoon chopped coriander leaves to garnish
Soak and wash alternately poisson sale (or salt cod) pieces in cold water. Do this at least three times over a half hour period (adjust time depending upon dryness of salt fish). Drain and set aside.
Place poisson sale (or salt cod) pieces in saucepan with enough cold water to cover. Bring to the boil and allow to simmer for about ten minutes until tender, but not too soft. Remove from pan and hand-break into small pieces (refer to photo).
Heat oil in frying pan and fry poisson sale (or salt cod) small pieces until nearly golden brown. Stir in the rest of the ingredients and continue to stir fry until onions become transparent and poisson sale (or salt cod) pieces turn a rich golden brown colour. Do not overcook however.
Serve hot as an accompaniment for rice with lentilles rouges (noires) or bouillon
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for