1. I replaced some of the saltfish with plain cod fish and this helped to reduce the salt content of the stew. the taste was amazingly delicious.
1. I used almond flour to replace some of the wheat flour to reduce the carbohydrate
2. I completely removed butter from the recipe because that will reduce saturated fat in the dish plus the olive oil was enough and the coconut dumpling turned out delicious, great texture and taste.
3. Additional salt was not needed in the saltfish stew as the saltfish was enough to flavour the stew.
4. I added a large carrot, capers, thyme, garlic powder to the recipe. This helped to increase the vegetable content, a great way to increase fibre in the meal.
5. I reduced the serving sizes so as to reduce the carbohydrate content of each serving. It was very filling.
