Jamaican Salt Mackerel Recipe (Pickled mackerel)
Salted mackerel served with boiled green bananas is a traditional Jamaican breakfast dish. However, it is not as popular as it once was years ago. Nowadays Jamaicans who live in Jamaica, more opt for vegetable breakfast dishes (steamed cabbage or steamed calaloo). Nevertheless, there are still a few people who randomly eat this breakfast dish. Bush mint tea goes well with it.
1/2 lb. salted mackerel
1 small onion, sliced
1 small ripe tomato, washed/deseeded/ sliced
2 slices hot pepper
2 slices green sweet pepper
1/2 tsp. black pepper
2 tbsp. ketchup
2 tbsp. coconut oil
Remove salt from mackerel: Remove the salted mackerel head and tail, and discard them. Put the salted mackerel into a pot with enough water to cover the mackerel. Put the pot on high heat, boil for 1 minute. Remove from heat, discard the water, wash salted mackerel with fresh tap water.
Slice or flake the salted mackerel, remove the bones is optional. Put a skillet or Dutch with the oil to hot on low heat. Put the onion, tomato, hot pepper and sweet pepper in the pot, sauté the seasoning until translucent about 2 minutes. Add the salted mackerel, sprinkle on the black pepper, add the ketchup, gently stir. Cover the pot for 1 minute. Remove from heat and serve.
Salted mackerel is served with boiled green bananas and cooked dumplings. I love ripe plantain, whether fried, or boiled.
This is the typical Jamaican breakfast. I do not snack because I eat a big breakfast. Weekdays morning begins very early (oh yea) I cooked my breakfast and bring it to work, after safety meetings I eat my breakfast.
You can follow this conversation by subscribing to the comment feed for this post.