A FIESTA IN MY POT #PICKLED CODFISH ON A BED OF COCONUT RICE WITH KALE/PUMPKIN

I’m not surprised. For the last few days, I’ve been indulging in all the typical protein dishes imaginable. My palate was in search of something different. And so, it led me to a one pot deal; well sort of. It seemed like I had all the colors of the rainbow in my pot. Caribbean flavors were front and center and so I danced to the rhythm.

I’ve been here before; however, instead of calalloo (Jamaican spinach), I used kale which I had readily on hand. Basically, I created a seasoned rice (well, that’s what we would call this dish in Jamaica).

Oh, I love my freezer. It can yield me surprising foods that I somehow forget. And, lo and behold I found a ziplock baggie with cup-up pumpkin. I grabbed same along with a tupper ware of coconut milk. With a quick defrost in the micro wave, I set aside.

In a stockpot, a drizzle of oil was added along with finely chopped onions. These were sautéed until softened then pumpkin pieces were added along with seasoning of salt and black pepper to taste. Then whole-grain rice was added and blended so as to coat grains. To that, coconut milk was poured as well as cold water. Also, chopped kale and scallion. With lid on, this was steamed on low heat until rice was cooked with a creamy finish.

In another stock, pickled codfish (fillet type) was thoroughly rinsed so as to extract the excess sodium. It was and placed in a pot for boiling. I did same twice for approximately five minutes; and, rinsed with cold water in between.

Codfish was flaked in bite-size pieces. However, instead of adding to rice, I decided to saute separately. In a hot skillet, a drizzle of canola oil was added followed by chopped onions, tomatoes, crushed pimento, and finely chopped scotch bonnet peppers. These were seasoned with a pinch of salt and black pepper. Then, flaked codfish was added along with a splash of house vinegar. This was sautéed on low to medium heat.

Pickled codfish was served on a bed of coconut whole-grain rice comprising of kale, pumpkin, tomatoes and other ingredients.

PICKLED CODFISH ON A BED OF COCONUT RICE WITH KALE AND PUMPKIN
PICKLED CODFISH ON A BED OF COCONUT RICE WITH KALE AND PUMPKIN

All the ingredients came together superbly. They caressed and surprised my taste buds in a very beautiful way. And the creamy avocado (nature’s butter) provided a contrasting/smooth balance to the dish. I was super happy.

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