Salt fish 'n’ bake

"This is a dish my mum would make for us very often. Mainly eaten for breakfast or lunch, this dish is a part of her Guyanese heritage."

Credit: Adam Liaw

• serves

  2

• prep

  25 minutes

• cook

  25 minutes

• difficulty

  Mid

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Ingredients

• 200 g salt cod
• 2 tbsp olive oil
• ¼ brown onion, thinly sliced
• ½ green capsicum, thinly sliced
• ½ tsp paprika
• 3 - 4 garlic cloves, minced
• 2 sprigs thyme, leaves picked
• 1 tsp chilli flakes
• 10 cherry tomatoes, halved
• 50 ml white wine
• 100 ml chicken stock
• 1 spring onion, thinly sliced
• 2 tbsp finely chopped parsley
• 1 lemon, halved

Fried bake

• 165 ml warm water
• 1 tsp dried yeast
• 225 g (1½ cups) plain flour, plus extra for rolling
• 2 tbsp melted vegetable shortening
• 1 ½ tsp baking powder
• 1 ½ tsp caster sugar
• pinch salt
• vegetable oil, for deep frying

You will need to begin this recipe 1 day ahead.

Chilling time: 24 hours

Instructions

1. Place the salt cod in a bowl, pour over enough cold water to cover well, then refrigerate for 24 hours to draw out some of the salt.
2. Drain the salt cod, pat dry and cut into large bite–size pieces. Set aside.
3. For the fried bake, combine the warm water and yeast in a bowl and stand for 5 minutes. Place all the remaining ingredients except the vegetable oil in the bowl of a stand mixer fitted with a dough hook and combine on low speed. With the motor running, gradually add the yeast mixture and knead for 2 minutes or until the dough comes together. It should be slightly sticky but coming away from the sides of the bowl when mixing. Cover with a cloth and let rest for 20 minutes in a warm place.
4. Meanwhile, heat the olive oil in a large heavy–based frying pan over medium heat. Add the onion, capsicum and paprika and stir until slightly softened. Add the garlic and thyme and cook for another 2 – 3 minutes or until fragrant. Add the chilli flakes and tomato and cook for another 2 - 3 minutes or until broken down. Deglaze with wine, then add the chicken stock and simmer until reduced by half.
5. Add the salt cod pieces, spring onion, parsley and a squeeze of lemon and cook for 2 minutes or until the fish breaks up into small pieces. Remove from the heat and set aside while you cook the fried bake.
6. Divide the dough into 6 balls. Roll out on a lightly floured surface into rounds about 1 cm thick.
7. Pour enough vegetable oil into a large deep, frying pan to come about halfway, place over medium – high heat and bring to 180˚C. Once hot, fry the dough rounds for 3 -5 minutes or until golden on both sides. Drain on paper towel and cover with a kitchen cloth to keep warm.
8. Serve the salt cod with the hot fried bake.

 

 Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mum's Kitchen

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Watch The Full Episode Here

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