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 Saffron q.b.

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.