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To prepare the saltfish, start by rinsing it thoroughly, then soak it overnight in cold water in the fridge. The next day, discard the soaking water and boil the fish to help soften it. Before cooking, taste a small piece to check the saltiness. If it’s still too salty, soak it in fresh warm water for another 5 minutes and taste again, some saltiness should remain.
Drain the water and flake the fish using your hands, carefully removing any bones as you go. Set the flakes aside.
To prepare the green fig (green banana), bring a pot of water to a boil and add a few tablespoons of vegetable oil.
Trim the ends of the bananas, then make a couple of lengthwise slits through the skin. Boil for 15–20 minutes, or until a sharp knife slide through easily. Let them cool, then peel and slice diagonally.
To cook the dish, heat oil in a pan and sauté the onion, tomato, seasoning peppers, Scotch bonnet, and thyme until softened and the tomatoes begin to release their juices, about 5 minutes.
Stir in the spring onion and cook for another minute. Add the saltfish and cook for 3–4 minutes, until heated through. Finish with parsley and season with salt and black pepper to taste.
Serve alongside the cooked green fig, cucumber salad and a wedge of lime.