Recipe: Mackerel Rundown

The time period “rundown” is used to explain a thick sauce made from coconut milk boiled down with seasonings till it begins to kind a custard. Salted or pickled Mackerel cooked down on this sauce is a well-liked Jamaican delicacy. Nonetheless, you should use any salted fish, like cod or herring to make a tasty rundown.

Substances

2 kilos Salted/Pickled Mackerel
2 Medium Coconuts
8 cups Water
1 medium Onion, sliced
3 cloves Garlic, chopped
1 medium tomato, chopped
2 stalks escallion/inexperienced onion, chopped
3 slices of scotch bonnet pepper
1 teaspoon dried thyme

Prep Mackerel (to cut back salt)
1. Take away the bones from Mackeral
2. Minimize fish into 2-inch to 3-inch items and place in bowl
3. Pour boiling water over fish till coated; let sit for a half hour
4. Drain water and set fish apart

– Commercial –

Make Coconut Milk
1. Take away flesh from coconuts and reduce into small items
2. Utilizing blender, in 4 batches, puree coconut with 8 cups of water
3. Use strainer to take away and squeeze coconut from water

Rundown
1. Pour coconut milk into saucepan and produce to boil
2. Stir milk utilizing Medium-Excessive warmth till it reduces to a thick custard and oil is seen on prime
3. Add onion, garlic, tomato, escallion, scotch bonnet pepper and thyme to pan and stir
4. Saute seasonings in coconut custard till onions are clear
5. Add fish, pores and skin aspect down, to pan and canopy with sauce
6. Flip warmth to low and simmer for about 10 minutes till fish is cooked
Serve sizzling with boiled inexperienced bananas and boiled dumplings.