Mackerel Rundown Recipe

Learn how to bring a taste of Jamaica to your household with this mackerel rundown recipe. This seafood dish is a classic with flaky mackerel cooked down in a rich coconut sauce.

Course Main Course

Cuisine Jamaican

Prep Time 25

Cook Time 25

Total Time 50

Servings people

Calories 389kcal

Author Charla

Ingredients

To boil the mackerel

1 lb mackerel fillets
1 teaspoon pink salt

To cook the rundown

1½ cups coconut milk MUST BE FULL FAT NO ADDITIVES
1 small onion chopped
1 scallion sliced
4 garlic cloves minced
1 tomato chopped
1 cup mixed bell peppers chopped
1 tablespoon pimento berries
6 sprigs of thyme
1 teaspoon all purpose seasoning
1 teaspoon black pepper
½ teaspoon pink salt

Instructions

Start by placing the mackerel fillets in a large saucepan filled with water and 1 teaspoon of pink salt and bring to the boil.
Boil the mackerel for about 5-10 minutes.
After the given time, drain the fish off (you can use a colander to do so) then leave to completely cool.
Use a fork or your hands to flake the fish in a medium sized bowl then set aside.
Pour the coconut milk into a medium sized frying pan on medium heat.
Add the onion, scallion, garlic, bell peppers, tomatoes, pimento berries, thyme and all purpose seasoning and stir.
Leave to simmer for 10-15 minutes (it may take alittle longer so be patient), stirring occasionally, during the given time the coconut milk should thicken and start to reduce.
Once the coconut milk has thickened, fold in the flaked mackerel.
Continue to cook until there is very little coconut milk left (you may need to increase the heat to help evaporate the coconut milk).
Do a taste test and add additional black pepper and pink salt to taste.
Remove the thyme stems before serving.

Notes

Always remember to do a taste test towards the end and adjust according to your preference.
Feel free to add a scotch bonnet if you want to for a spicy kick.
Make sure you are using FULL FAT coconut milk with no additives, this is very important for making the sauce reduction.
Patience is key, don't rush the sauce, let it simmer until it is thickens before adding the fish.
If you are using fresh salted makerel then you will need to soak and boil off the excess salt prior flaking the fish.

Nutrition