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jamaican

Ackee and Saltfish with Fried Dumpling

This pan-fried dish pairs saltfish, soaked if needed with canned ackee, drained, onion, sliced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced High satiety Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

22 g Protein
69 g Carbohydrates
30 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 61g saltfish (salted cod), soaked if needed 50 kcal
  • 128g canned ackee, drained 193 kcal
  • 43g onion, sliced 17 kcal
  • 71g tomato, chopped 13 kcal
  • 64g all-purpose flour 233 kcal
  • 2g baking powder 2 kcal
  • 16g vegetable oil 141 kcal
  • 43g water 0 kcal
  • 1g black pepper 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. saltfish (salted cod)water
    Bring a small pot of water to a simmer. Add saltfish and simmer 8-10 minutes, then drain and rinse. Flake into bite-size pieces, discarding any bones.
  2. oniontomatovegetable oil
    Heat 1 tsp oil in a skillet over medium heat. Saute onion and tomato 3-4 minutes until softened.
  3. saltfish (salted cod)black pepper
    Add flaked saltfish and black pepper. Cook 2 minutes to warm through.
  4. canned ackee
    Gently fold in ackee and cook 2-3 minutes, stirring carefully so the ackee stays in pieces. Remove from heat.
  5. all-purpose flourbaking powderwatersalt
    In a bowl, mix flour, baking powder, and salt. Stir in water to make a soft dough; knead 30 seconds.
  6. vegetable oil
    Form 2 small disks. Heat remaining oil in a nonstick pan over medium heat and fry dumplings 3-4 minutes per side until golden and cooked through.
  7. saltfish (salted cod)canned ackee
    Serve ackee and saltfish alongside the dumplings.

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