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Jamaican rundown
Mackerel in coconut milk
Run dung: mackerel simmered in reduced coconut milk
Rundown, "run dung" in patois, is an old coastal dish from Portland and the north coast, where coconut palms and fishing boats share the beach: coconut milk is boiled until it "runs down" into thick, oily custard, and fish is gently cooked in it with tomato, onion, thyme and scotch bonnet. Salted mackerel is traditional, though fresh mackerel works beautifully and needs no soaking. People often stir the fish around once it is in, which breaks it to shreds; let it poach undisturbed. Chef's tip: keep boiling the coconut milk until you see clear oil pooling on top; that is when the sauce becomes rich and custardy. Serve with boiled green bananas, dumplings or breadfruit.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅓ lb mackerel filletsfresh, or salted mackerel soaked overnight in several changes of cold water
- 1 limejuice only
- 3 ¼ cups coconut milk
- 1 onionsliced
- 3 cloves garlicchopped
- 3 spring onions (scallion)chopped
- 2 tomatoeschopped
- 4 sprigs fresh thyme
- ½ scotch bonnet pepperfinely chopped, seeds removed for less heat
- 1 tsp white vinegar
- ½ tsp saltonly with fresh fish
- ½ tsp black pepper
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Method
0/5 doneStep 1: If using salted 1 ⅓ lb mackerel fillets, drain it after soaking, taste a flake and soak longer if still very salty. Rinse fresh fish with 1 lime and water, pat dry and cut into large pieces.
Step 2: Pour 3 ¼ cups coconut milk into a wide, heavy pan and boil over a medium heat, stirring now and then, until it reduces by about half and you see clear oil and soft custardy curds forming.
20 minStep 3: Add 1 onion, 3 cloves garlic, 3 spring onions (scallion), 2 tomatoes, 4 sprigs fresh thyme, 6 allspice berries (pimento) and ½ scotch bonnet pepper. Simmer for 5 minutes until the onion is soft.
5 minStep 4: Stir in 1 tsp white vinegar, season with ½ tsp black pepper and, if using fresh fish, ½ tsp salt. Lay the fish in the sauce, spoon some over, cover and cook gently for 8–10 minutes without stirring, until the fish is opaque all through and flakes easily.
10 minStep 5: Serve hot with the thick sauce spooned over.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 43 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jamaican rundown take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of lime?
- Lemon, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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