Broodje Bakkeljauw (Suriname) on Sandwiches of History⁣

Broodje Bakkeljauw (Suriname) — Sandwiches of History

Presenter / Channel

• Sandwiches of History (video)
• Viewer VVCepheiii (YouTube) recommended using leftover salt cod

Presenter notes: “You can do the whole salt cod thing” — i.e., you can prepare salted cod from fresh cod if desired. Reminder from subtitles: “Make sure you season it” when using fresh cod.

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Ingredients

• Salt cod (already cooked/leftover as used in the video). If starting from fresh cod, the presenter suggests preparing it as salted cod (no detailed soak/season times provided).
• Neutral oil (for sautéing)
• Green onion (scallion)
• Garlic
• Hot chili pepper (presenter uses serrano)
• Bread for sandwich (broodje)
• Sambal (sambal oelek) — used as a spicy spread
• Optional: Kewpie mayonnaise (adds richness and tames heat)

Quick pickle (for cucumbers and onions)

• Water
• Sugar
• Salt
• Star anise
• Peppercorns
• Juniper berries
• Mustard seeds
• Garlic
• Thinly sliced cucumber and onion

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Method

1. Make the quick pickle brine

   • Combine water, sugar, salt, star anise, peppercorns, juniper berries, mustard seeds, and garlic.
   • Warm the mixture and cook for about 5 minutes.

2. Assemble the quick pickle

   • Pour the warm brine over thinly sliced cucumbers and onions.
   • Let sit at room temperature for at least 1 hour, or refrigerate for several hours.

3. Prepare the fish topping

   • Heat neutral oil in a pan.
   • Add sliced green onion, garlic, and hot chili (serrano); cook 1–2 minutes until softened and aromatic.
   • Add already-cooked salted cod; cook 4–5 minutes to heat through and allow a little color to develop.

4. Build the sandwich

   • Place the warmed bakkeljauw (salt cod mixture) onto bread.
   • Top with some of the quick pickles.
   • Add a good swipe of sambal (very spicy).
   • Optional: add Kewpie mayonnaise to bring richness and umami and to slightly temper heat.

5. Serve

   • Serve immediately as a sandwich.

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Equipment and Preparation Notes

• Stovetop and frying pan/skillet for cooking aromatics and warming the cod
• Pot or saucepan to warm/cook the pickle brine
• Bowl or jar for pickling cucumber and onion
• Knife and cutting board for thinly slicing cucumbers, onions, chilies, and green onions
• No oven temperatures given in the source

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Chef Tips, Flavor Notes, and Cautions

• The quick pickle is flavorful after about an hour at room temperature.
• Sambal oelek is very spicy — the presenter begins to sweat from the heat. Kewpie mayo is recommended to add richness, umami, and to temper heat.
• When using fresh cod instead of pre-cooked salt cod: make sure you season it (specific salting/soaking instructions were not provided).
• Aim to get a little color on the fish when reheating/cooking for better flavor.

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Variations

• Original Broodje Bakkeljauw: fish + quick pickle + sambal on bread (presenter rated 9.5/10).
• Plussed version: add Kewpie mayonnaise for added richness and balance (presenter rated 10/10).
• Use leftover already-cooked salted cod (as in the video) or prepare salted cod from fresh cod (no detailed process provided in the subtitles).

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Plating and Serving Suggestions

• Serve as a sandwich (broodje) with warm fish mixture, quick pickles, sambal, and optional mayonnaise.
• Serve immediately after assembly.

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Sources / References

• Sandwiches of History (video)
• Viewer VVCepheiii (YouTube) — recommended using leftover salt cod
• Mention of a previous related recipe: Bokit (Guadeloupe) — the presenter’s prior salt cod sandwich episode