This codfish dish is an excellent example of the fusion between Portuguese and Asian cuisines. The use of coconut milk and saffron give it a milder taste and a distinctive colour.
4 Slices dried salted codfish
4 Cloves garlic minced
2 Shallots minced
2 Teacups coconut milk
Olive oil q.b.
Pepper & Salt q.b.
Chilli oil q.b.
Soak the codfish for a while; Remove the skin and bones; and dry with cloth and flake in cloth.
Allow the olive oil to simmer with the saffron in a pan. When aroma is released, add the chopped shallots with garlic and the coconut milk.
Add the codfish flakes and season with salt and pepper; stir-fry everything quickly under low flame, mix well with a spoon, and add the chilli oil.
When dry, well toasted, spicy and loose, serve hot with butter rice and spring greens, or salad.