Place salted fish in a saucepan with cold water and boil for about 30 minutes until desalted. Remove from heat, pass in cold water, drain and set aside.
Cut the yam into slices (about 2 cm thick) and cook in boiling salted water for about 4 to 5 minutes. Drain and set aside.
Shred the salted fish and dice the vegetables.
Heat a non-stick frying pan over medium heat and add the oil (without smoking). Add yam and let sizzle until it is golden around the edges on each side. Remove from heat and set aside. In the same frying pan, cook vegetables and salted fish over low heat for about 2 to 4 minutes then set aside.
Place the yam on a plate, garnish with the mixture and finish with the cooking juice.
Usually served as a snack or appetiser to maintain an healthy diet.