Baked Breadfruit Boats with Salt Fish Cakes

Caribbean Salt Fish Cakes and Breadfruit Boats is superb. Breadfuit is stunning. It is versatile too. You can bake, boil, fry and steam, but here we will be boiling them. Caribbean Salt Fish Cakes and Breadfruit Boats is a great combination of fish cake and breadfruit.

Ingredients

For caribbean salt fish cakes ingredients
Salt cod/Smoked fish 125 Gram , cooked, drained and flaked
Onion 1 Large , finely chopped
Scotch bonnet pepper 1 , finely chopped
Finely chopped shallots/Finely chopped spring onion 1 Teaspoon
Marjoram leaves 1 Teaspoon
Flour 275 Gram
Baking powder 4 Teaspoon (2 Heaped Teaspoon)
Milk 300 Milliliter
Water 100 Milliliter
Vegetable oil 2 Cup (32 tbs) (For Deep Fat Frying)
For breadfruit boats
Fresh breadfruit 1 (Ripe)
Butter 1 Tablespoon
Shallots 1 , finely chopped
Chopped marjoram 1 Teaspoon
Celery stick 1 , diced
Green pepper 1 , deseeded and diced
Grated cheddar cheese 1⁄2 Cup (8 tbs) (2 Handfuls)

Directions

DIRECTION - Caribbean Salt Fish Cakes

1. Mix the flaked salt fish with the onion, scotch bonnet pepper, shallots, herbs, flour and baking powder.

2. Pour in the milk and water and stir until you have a slack dough-like mixture, loose enough to just fall off the spoon. Add a little more water if necessary.

3. Heat the oil in a large pan for deep-frying. It should be hot enough that a cube of bread sizzles when dropped in. Dip the head of a metal tablespoon into the oil then use to scoop up spoonfuls of the salt fish mixture (the oil will stop the mixture sticking to the spoon). Drop into the hot oil and fry in batches until golden and crisp.

4. Carefully remove from the pan with a slotted spoon and drain off excess oil on kitchen paper. Serve while still hot and crisp.

DIRECTION - Breadfruit boats

1. Cut the breadfruit into wedges and boil in salted water for until tender about 15 minutes. Drain.

2. Preheat the oven to 190C/gas 5.

3. Cut the breadfruit flesh away from the skin, taking care not to damage the skins. Cut out and discard the cores. Mash the flesh, leaving some texture. Season with salt and pepper.

4. Heat the butter in a pan and gently fry the shallot, herbs, celery and pepper until softened. Remove from the heat and stir into the mashed breadfruit.

5. Lay the breadfruit skins on a lightly greased baking tray. Pack the mashed breadfruit back on to the skins, doming it into a wedge shape. Sprinkle generously with grated cheese.

6. Bake in the oven for 15-20 minutes, or until the breadfruit is warmed through and the cheese has melted. Serve hot.

Recipe Summary

Difficulty Level: Easy
Course:
Ingredient:
Method:
Taste:

Nutrition Facts

Serving size Complete recipe

Calories 6125Calories from Fat 4293

 % Daily Value*

Total Fat 485 g746.9%

Saturated Fat 83.46 g417.3%

Trans Fat 0 g

Cholesterol 189.8 mg

Sodium 9409.5 mg392.06%

Total Carbohydrates 378 g125.9%

Dietary Fiber 34.78 g139%

Sugars 76.6 g

Protein 92 g183.3%

Vitamin A 57.6% Vitamin C 437%

Calcium 258% Iron 105%

*Based on a 2000 Calorie diet