Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
Add water to a large pot and bring to a boil.
Add one clove of garlic and the green figs.
Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish
remove skins, and dice.
Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
Flake salt fish using fingers or fork.
Dice the sweet pepper, chop the scallions and parsley. Grate one clove of garlic and onion.
In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
Add salt and freshly ground black pepper to taste.
Garnish with parsley.