Fry Saltfish And Ochro For A Magical Combination
Each week we highlight local dishes that are commonly seen on tables across Trinidad and Tobago. From pelau to curry and everything in between, two of our nation’s favourite dishes will be featured. If you have a special family recipe, send it in to us for a chance to be featured in this section!
FRIED OCHRO with ‘saltfish’
Fried ochro is one of those dishes that bring you straight back to home. It’s crispy, salty and incredibly moreish! We love to eat it with sada roti or dhal and rice. Eliminate the saltfish if you want to make a completely vegetarian and vegan dish.
Check out our article on how to achieve the perfect amount of crispiness in your fried ochro and saltfish.
Author: Stephanie Pulwarty
Yields: 4 Servings
Total Time: 35 mins
- 12 large ochroes, thinly sliced
- 1 onion, quartered and sliced
- ¼-inch piece hot pepper, seeds removed
- 2 fillets salted cod, de-skinned and deboned
- 2 tablespoons coconut oil
- Salt, to taste
- In a large bowl, add saltfish. Cover with boiling water and let soak for 30 minutes. Drain saltfish and with a fork or your hands, flake the fillets; set aside.
- In a large non-stick pan, add oil. Then, add ochroes and hot pepper until they begin to turn slightly golden brown in colour.
- Add onions and saltfish and mix periodically. Keep scraping browned bits off the bottom of the pan with a wooden turner until onions, saltfish and ochroes are slime-less and browned.
- Taste your ochro and add salt, if needed. Serve with dhal and rice or roti.