The term “rundown” is used to describe a thick sauce made of coconut milk boiled down with seasonings until it begins to form a custard. Salted or pickled Mackerel cooked down in this sauce is a popular Jamaican delicacy. However, you can use any salted fish, like cod or herring to make a tasty rundown.
Ingredients
2 pounds Salted/Pickled Mackerel
2 Medium Coconuts
8 cups Water
1 medium Onion, sliced
3 cloves Garlic, chopped
1 medium tomato, chopped
2 stalks escallion/green onion, chopped
3 slices of scotch bonnet pepper
1 teaspoon dried thyme
Instructions for Cooking Rundown
Prep Mackerel (to reduce salt)
- Remove the bones from Mackeral
- Cut fish into 2-inch to 3-inch pieces and place in bowl
- Pour boiling water over fish until covered; let sit for a half hour
- Drain water and set fish aside
Make Coconut Milk
- Remove flesh from coconuts and cut into small pieces
- Using blender, in four batches, puree coconut with 8 cups of water
- Use strainer to remove and squeeze coconut from water
Cook Run Down
- Pour coconut milk into saucepan and bring to boil
- Stir milk using Medium-High heat until it reduces to a thick custard and oil is visible on top
- Add onion, garlic, tomato, escallion, scotch bonnet pepper and thyme to pan and stir
- Saute seasonings in coconut custard until onions are transparent
- Add fish, skin side down, to pan and cover with sauce
- Turn heat to low and simmer for about 10 minutes until fish is cooked
- Serve hot with boiled green bananas and boiled dumplings.
Printable Recipe
Jamaican Mackerel Rundown
Jamaican mackerel rundown is a flavorful and traditional Caribbean dish featuring tender mackerel fish simmered in a rich coconut milk broth. The dish is seasoned with a blend of aromatic spices, including thyme, scallions, and Scotch bonnet peppers, which infuse the fish with a delightful combination of heat and depth of flavor. The creamy coconut base balances the spiciness, creating a harmonious and satisfying culinary experience. Often served with rice or bread, Jamaican mackerel rundown offers a delightful blend of textures and tastes that embody the vibrant and diverse cuisine of the region.
- 2 pounds Salted/Pickled Mackerel
- 2 Medium Coconuts
- 8 cups Water
- 1 medium Onion (sliced)
- 3 cloves Garlic (chopped)
- 1 medium tomato (chopped)
- 2 stalks escallion/green onion (chopped)
- 3 slices of scotch bonnet pepper
- 1 teaspoon dried thyme
Prep Mackerel (to reduce salt)
- Remove the bones from Mackeral
- Cut fish into 2-inch to 3-inch pieces and place in bowl
- Pour boiling water over fish until covered; let sit for a half hour
- Drain water and set fish aside
Make Coconut Milk
- Remove flesh from coconuts and cut into small pieces
- Using blender, in four batches, puree coconut with 8 cups of water
- Use strainer to remove and squeeze coconut from water
Rundown
- Pour coconut milk into saucepan and bring to boil
- Stir milk using Medium-High heat until it reduces to a thick custard and oil is visible on top
- Add onion, garlic, tomato, escallion, scotch bonnet pepper and thyme to pan and stir
- Saute seasonings in coconut custard until onions are transparent
- Add fish, skin side down, to pan and cover with sauce
- Turn heat to low and simmer for about 10 minutes until fish is cooked
- Serve hot with boiled green bananas and boiled dumplings.
