👨‍🍳 조리법

1. 1

   Prepare the saltfish: Soak the saltfish in cold water for at least 2 hours, or boil it in several changes of water until most of the salt is removed. Drain and flake into bite-sized pieces.

2. 2

   Prepare the breadfruit: Wash the breadfruit, then carefully peel and core it. Cut into slices about 1 inch thick, similar to potato wedges.

3. 3

   Roast the breadfruit: Place the breadfruit slices on a baking sheet. You can lightly brush them with oil or butter. Roast in a preheated oven at 350°F (175°C) for about 30-40 minutes, turning halfway through, until tender and lightly browned. Alternatively, roast over an open flame until charred and tender.

4. 4

   Prepare the saltfish mixture: While the breadfruit roasts, heat vegetable oil in a skillet over medium heat. Add the chopped onion, garlic, and chives. Sauté until softened, about 5 minutes.

5. 5

   Add the chopped tomato and dried thyme to the skillet. Cook for another 2-3 minutes until the tomato begins to break down.

6. 6

   Add the flaked saltfish and water to the skillet. Stir well to combine. Bring to a simmer and cook for about 10-15 minutes, allowing the flavors to meld and the saltfish to absorb some of the liquid. Add salt and pepper to taste, being mindful of the saltiness of the fish.

7. 7

   Serve: Arrange the roasted breadfruit slices on a platter. Spoon the seasoned saltfish mixture over the breadfruit. Drizzle with a little melted butter if desired.