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Jamaican Mackerel Rundown

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Jamaican mackerel rundown in coconut sauce with tomato, onion, and boiled green banana.
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Mackerel rundown is a Jamaican salt-fish dish named for coconut milk cooked down until rich and concentrated.

The fish is desalted first, then warmed gently in a fragrant sauce of tomato, thyme, scallion, and Scotch bonnet.

Reduce the coconut sauce before adding the fish so the mackerel stays in compact pieces.

Serving Suggestions

Serve with boiled green banana, yam, breadfruit, dumplings, or rice.

Mackerel rundown simmering in a skillet beside boiled green banana.

Recipe Notes

Desalt the mackerel ahead, but finish the coconut sauce shortly before serving.

Jamaican mackerel rundown in coconut sauce with tomato, onion, and boiled green banana.

Jamaican Mackerel Rundown

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Salt mackerel simmered in reduced coconut milk with tomato, onion, scallion, thyme, and Scotch bonnet.
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Prep Time 30 minutes
Cook Time 40 minutes
Mackerel soaking 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Mackerel
  • 1 1/2 lb salt mackerel cut into large pieces
  • 8 cups cool water for soaking
Rundown Sauce
  • 2 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 1 medium red bell pepper thinly sliced
  • 3 whole scallions sliced
  • 3 cloves garlic minced
  • 2 medium Roma tomatoes cut into wedges
  • 14 oz full-fat coconut milk
  • 4 sprigs fresh thyme
  • 1/2 whole Scotch bonnet pepper left whole or finely chopped to taste
  • 1/2 tsp ground allspice
  • 1/2 tsp ground black pepper
  • 1 tbsp fresh lime juice
For Serving
  • 4 whole green bananas peeled and halved
  • 6 cups water for boiling bananas

Equipment

  • Large bowl
  • Wide heavy skillet
  • Medium saucepan
  • Wooden spoon

Method
 

Desalt the Fish:
  1. Soak the mackerel in cool water for 30 minutes. Drain, cover with fresh water in a saucepan, and simmer for 10 minutes. Drain, cool slightly, remove large bones, and keep the pieces intact.
  2. Boil the green bananas in 6 cups lightly salted water for 15 to 20 minutes until tender, then drain.
Make the Rundown:
  1. Heat oil in a wide skillet. Cook onion, bell pepper, scallion, and garlic for 5 minutes. Add tomatoes and cook for 3 minutes.
  2. Add coconut milk, thyme, Scotch bonnet, allspice, and black pepper. Simmer uncovered for 12 to 15 minutes until lightly reduced and able to coat a spoon.
  3. Nestle in the mackerel and simmer gently for 5 to 7 minutes. Remove whole thyme stems and Scotch bonnet if used whole, then stir in lime juice.
Serve:
  1. Spoon the mackerel and coconut sauce into shallow bowls and serve with boiled green banana.

Nutrition

Calories: 520kcalCarbohydrates: 32gProtein: 34gFat: 29gSaturated Fat: 18gCholesterol: 90mgSodium: 1130mgFiber: 5gSugar: 8g

Notes

  • Salt mackerel varies widely; taste after simmering before adding any extra salt.
  • Refrigerate for up to two days and reheat gently so the fish pieces stay intact.

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