Vegan Jamaican Salt Fish
This Vegan Jamaican Salt Fish recipe is reminiscent of cook up salt fish that I grew up enjoying growing up in Jamaica. Hearts of palm brined, chopped and cooked with Jamaican herbs and spices made this dish a tasty treat.
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Servings: 4 servings
Calories: 48kcal
Equipment
Ingredients
- 1 14 ounce can heart of palm
- 1 tablespoon salt
- 2 cups water
- 1 tablespoon coconut oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 sprigs fresh thyme or 1/4 teaspoon dried
- 1 green onion chopped
- 1/2 medium red bell pepper diced (optional)
- 1/4 Scotch Bonnet pepper deseeded and chopped
- 1 small Roma tomato chopped
- salt to taste
- pinch of black pepper optional
- Sea Seasoning or crushed nori sheet optional
Instructions
- Chop hearts of palm and place in a bowl. Add water to cover, stir in salt, and allow to sit for about 1 hour.
- Drain the hearts of the palm and rinse, then set aside.
- Heat oil in a large skillet over medium-high heat. Stir in onion, garlic, and thyme and cook until the onion is soft, about 2 minutes.
- Stir in green onion, red bell pepper, Scotch bonnet pepper, and tomatoes. Cook for about two more minutes.
- Add the hearts the palm and stir. Allow the vegan saltfish to cook until flavors meld and tomatoes are reduced.
- Season with salt and black pepper.
Nutrition
Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1753mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 0.3mg