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Mackerel Rundown is another old time Jamaican recipe usually made for breakfast. The “rundown ” name comes from cooking down the seasonings in coconut milk until slightly thickened.
You cut up your natural seasonings and set aside such as onions, tomatoes, green pepper, thyme and scotch bonnet peppers. When ready to cook down, use a large skillet and add all your ingredients along with the coconut milk until slightly thickened.
This is an authentic recipe and you will love the flavor. This dish can go well with boiled green bananas and dumplings along with fried ripe plaintains. It can also go with your choice of fried dumplings, fried bammy, or fried festival. Whichever you choose, I’m sure it will be enjoyable. Leave me a comment and let me know how it was.
- 2 Lbs. Salted Mackerel
- 1 Medium Onion Cut thick horizontally
- 2 Small Plummy tomatoes 1/2 cup diced
- 1/4 Cup Green Pepper In chunks
- 2 Cloves garlic Minced
- 1/4 Piece Scotch Bonnet Pepper
- 2-3 Sprigs Fresh Thyme leaves
- 1/4 tsp. Black Pepper
- 1 Cup Coconut Milk
- 3 Tbsp. Oil
Wash excess salt off mackerel. Place in a medium pot with enough water to cover it.
Bring to a boil and continue boiling for 20 minutes. Change water and boil another 15 minutes.
Rinse in cold water. When cool enough, pick mackerel into small pieces and place in a bowl removing bones and inedible parts.
Cut up seasonings. Mix coconut milk if using powder and set aside.
Heat medium to large skillet on medium heat. Add oil and heat a little. Add seasonings and sauté around 1 minute.
Add mackerel and coconut milk to pot. Stir and simmer about 5 minutes. Remove from heat and serve.