Mackerel Rundown – Jamaican Breakfast Recipe

Posted by On September 17, 2016 1 Comment
Like this Post?:
Mackerel Rundown - Jamaican Breakfast Recipe - Caribbean Recipe

Mackerel Rundown

The key ingredient of Mackerel Rundown is coconut milk that has been thoroughly cooked and thickened or, “run down” to a creamy, custard consistency. Combine this with mackerel and veggies, like onions and scotch bonnet peppers, and you have a treasured and truly authentic Jamaican breakfast.

INGREDIENTS

  • 2 lbs salted/pickled mackerel
  • 6 cups coconut milk
  • 1 medium onion, sliced
  • 3 cloves garlic, chopped
  • 1 medium tomato, chopped
  • 2 stalks scallion or green onion, chopped
  • 3 slices of scotch bonnet pepper
  • 1 tsp dried thyme

MACKEREL RUNDOWN

  1. Remove the bones from the Mackerel and cut into 2-3 inch pieces. Place in a heatproof bowl.
  2. Pour boiling water over fish until covered and leave for thirty minutes to soak. Drain water and set fish aside.
  3. Pour coconut milk into saucepan and bring to boil over medium-high heat. Stir until it reduces to a thick custard consistency with oil visible on top.
  4. Add the onion, garlic, tomato, scallion, scotch bonnet pepper and thyme; stir. Sautee until onions are transparent.
  5. Add fish to pan skin side down and scoop the sauce over to cover it. Reduce the heat to low and simmer for about 10 minutes until fish is cooked.
  6. Serve hot with boiled green bananas and boiled dumplings.
Adapted from Cook Like a Jamaican

Share