This dish is part of the group of Caribbean dishes that make up our collection of Soul Food. Here, I have used smoked fish from Guyana but you can replace it with any type of salted fish.
There's no recipe really - to roast the Breadfruit, make a couple of incisions and remove the stem of the breadfruit, score the bottom and set it to roast stem-side down for 10 minutes and then turn it on its sides for 6 minutes each then place it score-side down and roast for 8 minutes. Remove and let cool to handle and remove bark.
For the "Fried" Smoked Fish - soak in tap water for 16 - 18 hours, changing the water 2 to 3 times, drain well and flake fish. Pat dry and sauté with onions, garlic and hot peppers, finish with sliced scallions.