4 Serves
38 Mins
Drain the ackee and flake the saltfish, removing bones and excess salt.
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KoreanVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
237 mg / 4,700 mgSodium
1035 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Sauté onion, garlic, and pepper in oil until softened.
Add the saltfish and cook until hot and lightly browned.
Fold in the ackee gently and warm through without breaking it up.
Finish with lemon juice and serve hot.
7
g68
g14
g
Thai
New Zealand