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Steamed pak choi and salt fish

steamed pak choi

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

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)

steamed pak choi


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