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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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  1. 250 grams poisson sale (alternatively use salt cod) cut into 4 cm pieces

  2. 1 onion cut in halves then sliced

  3. 2 spring onions finely chopped

  4. 3 "piment carri" green chillies sliced (optional)

  5. 1 tablespoon chopped coriander leaves

  6. 4 tablespoons vegetable oil

  7. 1/2 tablespoon chopped coriander leaves to garnish

poisson sale



  1. 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.

  2. 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).

  3. 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.

  4. Serve hot as an accompaniment for rice with lentilles rouges (noires) or bouillon bredes.

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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 improvement.