Rinse salt fish whole
in cold running water to wash the salt away. Soak in hot, but not
boiling water, for 20 minutes or until the salt fish skin is soft
enough to be scraped off. Scrape the skin off the salt fish with a
sharp knife. Rinse in cold running water. Boil salt fish whole over
medium heat in a saucepan for 5 minutes or until the salt fish is
ready to be flaked into small pieces as shown in photo. Drain, allow
to cool down. De-bone and flake salt fish as shown in photo.
Take care to remove all bones with the help of a small knife and fork.
Alternatively, you can also cut the salt fish into small serve size
pieces (cutlets) and cook in the sauce.
In a frying pan, over
high heat put 2 tablespoons of vegetable oil. Fry the flaked salt fish
(or cutlets) until golden brown. Stir at intervals to prevent burning.
Do not overcook.
In another saucepan,
put 2 tablespoons of vegetable oil over medium heat. Fry the crushed
garlic, crushed ginger, finely chopped onions and thyme until the
onions are cooked and become transparent. Add the finely crushed
tomatoes, cover and allow to simmer for 15-20 minutes or until the
tomatoes are cooked and the sauce is well blended. Stir at intervals.
If necessary, add a little hot water at a time to maintain sauce
consistency and to prevent burning. Optional: Add the chopped red
chillies.
Add the fried salt fish
pieces (or cutlets) to the tomato sauce and stir in. Lower heat to
medium low. Cover and allow to simmer for another 10-15 minutes. You
may adjust the sauce consistency to your own preference by either
simmering without cover to thicken the sauce or adding a little hot
water to create more sauce. Add a pinch of cracked black pepper and
the finely chopped parsley. Stir in and allow to simmer for another
2-3 minutes. Taste sauce and season to your preference with salt and
pepper. Additional salt is rarely required.
Serve hot and makes an
excellent appetiser with rice and bouillon brêdes or black lentils.
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