Salt Fish Mauritius

Name: Salt Fish Mauritius
Cuisine: Sub-Saharan Africa
Ingredients: cooked rice; 1 tablespoon chopped fresh parsley; 1 teaspoon finely grated fresh ginger; 6 green onions with tops, chopped; 2 cloves garlic, minced; 1 medium onion, chopped; 6 green onions with tops, chopped; 2 cups fresh cherry tomatoes, halved; ¼ cup peanut oil; 1 pound salt fish

Preparation info

Difficulty
Easy

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

About

One of my favorite salt-fish recipes comes from halfway around the world. In the Indian Ocean, 500 miles east of Madagascar, sits the small island of Mauritius. Over the years its people developed a superb blend of flavors with salt fish and other ingredients.

Ingredients

1 pound salt fish
¼ cup peanut oil
2 cups

Africa
Mauritius
Snack
Fish course
Pescatarian
Gluten-free

Method

Wash the salt fish, remove the skin, and flake the meat from the bones in large chunks. Put the fish pieces into a glass or nonmetallic container, cover with water, and soak overnight in the refrigerator. Change the water a time or two if it is convenient to do so.

When you are ready to cook, drain the fish and pat dry. Heat the peanut oil in a large frying pan and sauté the fish chunks