Jamaican Rundown
Photo: Jjm2311, CC BY-SA 4.0
Jamaican rundown is a fish stew built on salted mackerel simmered in coconut milk. The coconut milk is boiled down until it turns oily, which gives the sauce a rich, slightly nutty base before the fish goes in. Onion, tomato, thyme and a seeded scotch bonnet add sharpness and heat at the end, with vinegar to cut the richness. Serve it with green bananas, yams or dumplings to soak up the sauce.
Instructions
Soak the salt mackerel in water overnight, or boil it in hot water for 30 minutes, to draw out some of the salt. If the fish still tastes very salty, do both.
Drain the mackerel and cut it into small pieces.
Pour the coconut milk and some water into a frying pan and boil until the liquid looks oily, which means it has reduced and the fat has begun to separate.
Add the mackerel, cover the pan, and cook on medium heat for 10 to 12 minutes.
Stir in the onion, garlic, scallion, tomatoes, scotch bonnet pepper, thyme and vinegar. Season with salt and pepper to taste, remembering the fish may already carry some salt.
Lower the heat and simmer for 10 minutes. Serve with green bananas, yams or dumplings.
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