In Memory Of Karen Nicole Smith, 1972 - 2016

Re-Fried Boiled Plantain.

The perfect combination of sweet and savory with the merger of ripe plantain and salted fish, as we do in the Caribbean. As explained in the video below I always have leftover plantain since I’m the only one in this home who eats it. Frankly, I question if these children are mine every time they refuse my offer for fried or boiled plantain.

You’ll Need…

2 Ripe Plantain (pre-boiled)
‘1 tablespoon olive oil
1 medium onion (sliced)
2 sprigs thyme
5-6 chives
2 cloves garlic (sliced)
1/8 lb salted Pollock (salted fish)
1 pimento pepper (sliced)
1/2 teaspoon black pepper

Notes! Please watch the video below as much more is explained there, especially why I didn’t use any salt and other ingredients you may add to this dish. If doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

In doing this dish please consider that I had leftover boiled plantain for the night before dinner. However you may simply trim off the ends of ripe plantain, cut into 2-3 inch pieces and boil for 5 minutes. Drain, cool and remove the skin. Please boil with the skin on, so it holds its shape, especially if they are over-ripe.

Cut the plantain into bite sized pieces and set aside. Then heat the oil (you may use any oil you prefer and butter is also an option) in a saucepan on medium flame.

Unfortunately I couldn’t locate the full assortment of pictures I took, so this post will be lacking of the step by step images.

Once the oil is hot, add the salted fish (use any prepared salted fish you like) and stir well. Turn the heat down to medium/low and cook for 2-3 minutes before adding the onion, thyme (leaves), garlic and pimento pepper. Should you want the dish spicy, add any hot pepper you like and in the amount you can handle.

For the salted fish, you will want to make sure you remove most of the salt, rehydrate it and remove any of the tiny bones it can sometimes have. Basically I used boned (bones removed), which I poured boiling water on, allowed it to soak until the water was cool and squeezed out that water. Then shred it into smaller pieces.

After about 4 minutes, add the cut plantain pieces into the pan and stir well to coat with the flavors of the other ingredients. Here’s where you’d give it a taste and adjust the salt should you want.

You have 2 options here. Cook the plantain until it’s heated through, or crank up the heat to medium high and cook until you get caramelized edges. This will bring out the natural sweetness of the plantain even further.


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