Ackee and Saltfish Wonton Cup

I made these wonton ackee and saltfish cup for a culinary demo “Out of many one cuisine” showing how diverse Jamaican is and everyone was loving the difference. I then introduced these little mini to the James Beard House for “ Savoring Jamaica” Nov 2018 and it was a hit. These are perfect for an outside BBQ or appetizer party.

Preparation Time

Ingredients

vegetable oil for frying
1 medium onion, finely chopped
1 scotch bonnet pepper
3 sprigs fresh thyme
1 medium tomato diced
2 stalk scallions chopped
¼ tsp chopped ginger
2 cloves garlic finely chopped
1 can ackee (use fresh if you have – about 2 dozen) cooked
1/3 lb salt fish – boneless/skinless
1/2 teaspoon black pepper
12 wonton wrappers

Directions

Rinse excessive salt from fish then put to boil in a pot over medium-high heat for 15 to 20 minutes. After it is boiled, rinse under cool water and pick salt fish into small pieces and put on the side.

In a heated frying pan with oil sauté the first seven ingredients after the oil until translucent then add salt fish and cook together for an additional 3 minutes, stir to combine then add cooked ackee and black pepper stir to combine and lower heat. Once the ackee is cooked, turn off the flame.

Preheat oven to 350°F. Coat 12-cup mini-muffin tins with cooking spray. Place wonton wrappers gently down into each cup. Lightly spray wrappers with cooking spray. Place in the oven and bake until golden brown for 3-5 minutes. Leave to cool then fill with ackee and saltfish filling and enjoy…