Salt Fish Baked Potatoes with Cabbage & Chilli Slaw
Instead of salt fish you could flake some cooked cold smoked haddock, hot smoked mackerel, or some tinned fish through the potatoes before baking.
SERVES
4
PEOPLE
COOKING TIME
70
MINUTES
Ingredients
For the salt fish baked potatoes
100g salt fish
780g potatoes (washed and scrubbed)
100ml golden rapeseed oil
1 onion, diced
4 cloves garlic, finely chopped
2 scallions, finely sliced
For the cabbage and chilli slaw
1 small sweetheart cabbage shredded
1 red chilli, finely sliced
4 scallions, finely sliced
1 tbsp rapeseed oil
Juice 1 lime,
¼ tsp fish sauce
2 sprigs mint leaves, picked
Method
24 hours before you intend on making this dish, rinse the salt fish to remove any excess salt that’s on the exterior. Soak in 600ml cold water over night. Changing the water once. This allows the fish to rehydrate and removes salt.
Preheat oven to 180°C.
Place the potatoes on a shallow baking sheet and cook for 45- 50 minutes until cooked and a paring knife glides through without any resistance.
While the potatoes are cooking place the rapeseed oil in a small heavy based pot on medium heat.
Add the onion and garlic, cook until beginning to turn golden brown. Approximately 5 minutes.
Reduce the heat to low and add the salted fish. Cook for approximately 6 minutes until the fish is cooked through and flakes when pressed with the back of a spoon. Remove from the pot and flake the salted fish. Once the potatoes are cooked, allow to cool slightly before slicing in half and scooping out the floury interior from the skin and place in a large mixing bowl. Reserve the skins.
Mash the potatoes, then add the fish, onion, garlic, rapeseed oil and scallions and fold through. Taste to adjust seasoning.
Place a heaped tablespoon in each potato skin and baked on a baking sheet in a preheated oven at 190°C for 10 minutes until golden brown.
While they finish baking, make the slaw.
Place the shredded cabbage, chilli, scallions and torn mint leaves in a medium sized mixing bowl. Add the fish sauce, lime juice and oil and toss to coat.
Taste to correct seasoning and serve with the baked potatoes.
