Prepare salt fish: Soak salted fish in cold water for several minutes(or overnight) to soften. Remove from water, drain and cut with knife or shred into small bite size pieces. Rinse and squeeze to remove excess salt. Repeat as necessary. The end product should still be salty but not too salty.
Alternately, you can rinse and place saltfish in a medium saucepan with water, over high heat. Boil for 5-10 minutes and drain--repeating if necessary. The end product should still be salty but not too salty.
Heat oil in a heavy skillet over high heat. Add salted fish and cook until edges are brown and crisp, about 5-7 minutes--stirring occasionally to prevent sticking.
Add onion and garlic, cook for 3 minutes more or until onion is translucent, then add tomatoes, pepper(habanero(hot pepper) or pimento), if using, and the thyme and chopped scallion. Cook an additional 15-20 minutes until tomatoes are soft and most of the liquid has evaporated leaving a thick consistency.
Remove sprigs of thyme and serve hot with fried bake.
Video
Notes
NB: sodium calculation does not take into consideration the rinsing and or boiling.