Summary of "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.

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

Method

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.
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.
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.
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.
Serve
- Serve immediately as a sandwich.

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

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.

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).

Plating and Serving Suggestions

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

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