Ainsley Harriott Ackee and Saltfish Recipe
Experience the authentic taste of Jamaica with this Ainsley Harriott Ackee and Saltfish recipe. Jamaica's national dish is a vibrant, protein-packed breakfast or brunch classic that combines savoury salted cod with the buttery texture of ackee and aromatic Caribbean spices.
Equipment
- Large skillet or frying pan
- Medium saucepan (for boiling fish)
Ingredients
For the Saltfish
- 450 g saltfish (salted cod) dried or ready-to-use
For the Sauté
- 2 tbsp vegetable oil or coconut oil
- 1 large onion finced chopped
- 2 cloves garlic minced
- 1 red bell pepper deseeded and sliced
- 3 spring onions chopped
- 1 scotch bonnet pepper deseeded and minced
- 1 tsp fresh thyme leaves
- 1 can ackee 540g, drained and rinsed gently
- 1/2 tsp black pepper freshly ground
Instructions
- Prepare the Saltfish: If using dried saltfish, soak overnight or boil for 15-20 mins to remove salt. Drain and flake into bite-sized pieces, removing skin and bones.
- Sauté the Aromatics: Heat oil in a large skillet over medium heat. Add onion, bell pepper, and spring onions. Sauté for 5 mins until softened. Stir in garlic, scotch bonnet, and thyme for 1 min.
- Add the Fish: Add the flaked saltfish to the pan. Stir well and cook for 3-5 mins to allow flavours to meld.
- Gently Fold in the Ackee: Add the drained ackee. Use a wooden spoon to gently fold it in—do not stir vigorously as ackee is very delicate.
- Simmer and Serve: Season with black pepper. Cover and simmer on low for 5 mins until heated through. Garnish with fresh herbs and serve hot.
Notes
Don't Over-Stir: Treat the ackee like scrambled eggs—gentle folds only to keep the pieces whole. Salt Control: Always taste the fish after boiling; if too salty, boil again in fresh water.