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.
Recipe Notes
Desalt the mackerel ahead, but finish the coconut sauce shortly before serving.
Jamaican Mackerel Rundown
Salt mackerel simmered in reduced coconut milk with tomato, onion, scallion, thyme, and Scotch bonnet.
Equipment
- Large bowl
- Wide heavy skillet
- Medium saucepan
- Wooden spoon
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
Instructions
Desalt the Fish:
- 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.
- Boil the green bananas in 6 cups lightly salted water for 15 to 20 minutes until tender, then drain.
Make the Rundown:
- Heat oil in a wide skillet. Cook onion, bell pepper, scallion, and garlic for 5 minutes. Add tomatoes and cook for 3 minutes.
- 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.
- 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:
- Spoon the mackerel and coconut sauce into shallow bowls and serve with boiled green banana.
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.
Nutrition
Calories: 520kcalCarbohydrates: 32gProtein: 34gFat: 29gSaturated Fat: 18gCholesterol: 90mgSodium: 1130mgFiber: 5gSugar: 8g