Pak choi and salted fish (codfish) is one of my favourite dishes in the vegetable kingdom :0. The salted fish gives the pak choi a unique taste, but you can omit it.
Pak choi (called pop chow, in Jamaica) is Chinese cabbage or greens. Pak Choi is a dark leafy vegetable with a white stalk. Keeps in refrigerator for 1 week, it is high in vitamins A, C and K.
1 1/2 lbs. pak choi, washed in water and salt solution (2 cups water to 1 tsp. salt)
1 tsp. black pepper
Piece of onion, sliced and detangled
Piece of hot pepper, sliced
1 tsp. vegetable oil
1/4 lb. salted fish
Less than 1/4 cup water
Separate the pak choi stalks and wash properly. Cut pak choi into 1/4 in slices.
In a bowl, season pak choi with salt and black pepper and set aside.
Remove Excess Salt from Salt fish
- Use a knife to remove the scales from the salt fish then wash with tap water. Put a pot on high heat with 1 cup of water and boil salt fish for 2 minutes. Remove from heat, discard water. Wash salt fish again with cold water. Flake ( we say pick-up salt fish in Jamaica) salt fish and remove as many bones as possible, set aside.
Steam the Pak Choi
Put a Dutch pot on medium heat with oil to be hot. Sauté the onion and hot pepper for 1 minute. Combine the salt fish and pak choi together, then add to the sauté seasonings. Cover pot and steam for 2 minutes. Add water, and salt, cover and continue cooking for another 3 minutes or until the stalks of the pak choi are tender.
Serve with cooked food (boiled dumpling, negro yam and ripe plantain)