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Quick Ackee and Saltfish Skillet
70% authentic · Jamaican-Inspired
A simplified version of the classic, using pre-cooked saltfish or canned fish for speed, and fewer fresh ingredients. Perfect for a faster weeknight meal or a quicker breakfast.
Ingredients
- Ackee (canned)1 can (approx. 10 oz)
- Pre-cooked saltfish or canned cod/haddock8 oz
- Onion1/2 medium
- Bell pepper (any color)1/2
- Garlic1 clove
- Vegetable oil1 tbsp
- Scotch bonnet pepper or chili flakesto taste
- Black pepperto taste
- Saltto taste
- Cilantro (optional garnish)for garnish
Steps
- 1
Drain the ackee from the can and rinse gently. Set aside.
- 2
If using pre-cooked saltfish, flake it into bite-sized pieces. If using canned fish, drain and flake.
- 3
Finely chop the onion, bell pepper, and garlic. Mince the Scotch bonnet pepper or have chili flakes ready.
- 4
Heat the vegetable oil in a skillet over medium-high heat. Add the chopped onion and bell pepper and sauté until tender-crisp, about 4-5 minutes.
- 5
Add the minced garlic and Scotch bonnet pepper (or chili flakes) and cook for 30 seconds until fragrant.
- 6
Add the flaked fish to the skillet and stir for 1-2 minutes to heat through.
- 7
Gently fold in the drained ackee. Cook for 3-5 minutes, stirring gently, until heated through.
- 8
Season with black pepper and salt to taste. Garnish with chopped cilantro if desired.
- 9
Serve immediately.
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