Bake and Saltfish is a traditional Guyanese recipe for a classic breakfast dish of fried bakes bread with a fried desalted saltfish, vegetable and herb filling. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Bake and Saltfish.
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The coconut aminos referred to in this recipe is a salty sauce made from coconut sap that tastes similar to soy sauce but contains less sodium. You can substitute light soy sauce if you can't find it.
For the Saltfish:
500g salted fish (eg cod, pollock or Guyanese banga mary)
3l boiling water
3 tbsp avocado oil or similar
1 large onion sliced
4 garlic cloves grated
1 tbsp tomato purée
½ green bell pepper, sliced
½ red bell pepper, sliced
1 tbsp dried or fresh thyme
4 tbsp coriander leaves, finely chopped
1 wiri wiri chilli, diced (optional)
1 tbsp coconut aminos (optional)
2 spring onions, sliced thinly
Method:
Rinse the salt fish under cold, running, water to wash off all the residual salt from the surface. Place in a large bowl, cover with water and set aside to soak over night.
The following way, drain the fish, place in a bowl and pour over 750ml boiling water. Allow to soak for 15 minutes then drain, rinse under cold, running, water and pour over 750ml more boiling water (or enough water to fully immerse the fish). Leave for 15 minutes then drain and rinse. Taste a piece of the saltfish for saltiness. If needed, soak with boiling water for another 15 minutes, then rinse.
Remove any bones from the salt fish, then flake and with a fork until there are no big chunks.
Place a heavy-based frying pan over medium heat and add the avocado oil. When the oil is hot add the onions and cook until translucent (about 3 minutes) then stir in the garlic and the tomato purée.
Continue to cook for another minute, then add the bell peppers. Cook for another minute until the bell peppers soften then add the flaked fish, thyme, garlic powder, onion powder. wiri wiri chilli and coconut aminos if using. Mix together thoroughly then increase the heat to high and continue to cook for another 5 minutes stirring often.
It's not a problem if the fish starts to char a bit while cooking, this allows the rich flavours to develop. Once all the flavours come together, remove from the heat and add the spring onions.
To serve, split the bakes open and stuff with the saltfish.
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