Seafood
Pachoy and Saltfish

Pachoy and Saltfish does not take long to prepare. The only part of preparing this dish that is time consuming, is desalting the saltfish. If that process is done the night before, preparing this dish is a breeze.

Method
Cut up the pachoy into smaller pieces. Put a deep pot on the stove to hot. When the pot is nice and hot, put some olive oil or coconut oil. Add the onion, sweet pepper, saltfish and allow to saute for about 8 minutes.

Add the pachoy and the oyster sauce. One bundle of pachoy seems like a lot but when it has cooked, its mass reduces.

Please taste before adding any salt. If the saltfish is totally washed out, you may need to add a little salt. Otherwise, add none.

Pachoy and Saltfish goes great with plain white rice or candy yams (I have not tried it yet but I could just image the combination should be awesome! The sweetness of the yams and the saltyness from the saltfish.)

Step By Step Pictures