Peixe Seco Salad (Salada de Peixe Seco)
The Quirky Foodster Team
Ingredients
- Dried fish, soaked and flaked — 250 g (9 oz)
- Tomatoes, diced — 2
- Onion, thinly sliced — 1
- Cucumber, diced — 1/2
- Olive oil or palm oil — 3 tbsp
- Juice of 1 lime
- Fresh cilantro, chopped — 1 tbsp
- Salt and black pepper, — to taste
Method
- Soak the dried fish in water for at least 2 hours, changing the water once, to soften and remove excess salt.
- Drain and flake the fish, removing any bones.
- Combine the flaked fish with tomatoes, onion and cucumber in a bowl.
- Whisk together the oil, lime juice, salt and pepper.
- Pour the dressing over the salad and toss well.
- Sprinkle with cilantro before serving.
Introduction: A flavourful salad made from flaked dried fish, tomatoes and onion in a light dressing.
Cultural Background: Dried fish has long been a preserved staple across Sao Tome and Principe, and this salad transforms it into a refreshing, savoury starter, showcasing traditional preservation methods still practiced today.
Tips: Soak the dried fish long enough to soften properly and taste before adding extra salt. Flake carefully to catch any small bones.
Variations: Add finely chopped chilli for heat; swap cilantro for parsley for a milder herb note.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 210 kcal, 22 g protein, 8 g carbohydrate, 10 g fat per serving.
FAQs:
Q: Where can I find dried fish?
A: African or Caribbean grocers often stock dried, salted fish suitable for this recipe.
Q: How long should I soak the dried fish?
A: At least 2 hours, though longer soaking with a water change further reduces saltiness.
- Dried fish, soaked and flaked — 250 g (9 oz)
- Tomatoes, diced — 2
- Onion, thinly sliced — 1
- Cucumber, diced — 1/2
- Olive oil or palm oil — 3 tbsp
- Juice of 1 lime
- Fresh cilantro, chopped — 1 tbsp
- Salt and black pepper, — to taste
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