👨‍🍳 作り方

1. 1

   Rinse the saltfish thoroughly under cold water. Place in a large bowl and cover with cold water. Soak for at least 12-24 hours, changing the water several times, or boil in several changes of water for about 30-45 minutes until desalted. Drain and flake the fish, removing any bones and skin.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add the minced garlic, chopped bell pepper, chopped tomato, thyme sprigs, and minced scotch bonnet pepper (if using). Cook for another 5-7 minutes until vegetables are tender and fragrant.

4. 4

   Add the flaked saltfish to the pot along with the freshly ground black pepper. Stir to combine with the vegetables.

5. 5

   Add enough water to cover the saltfish mixture by about 1-2 inches. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, allowing the flavors to meld.

6. 6

   While the saltfish simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add just enough cold water to form a soft, pliable dough. Knead lightly for a minute or two.

7. 7

   Shape the dough into small, oval dumplings.

8. 8

   Gently drop the dumplings into the simmering saltfish mixture. Ensure they are submerged. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and have doubled in size. Do not lift the lid during the first 10 minutes of cooking the dumplings.

9. 9

   Remove thyme sprigs before serving. Serve the saltfish and dumplings hot, ensuring each serving has plenty of saltfish mixture and dumplings.