Run Down

Name: Run Down
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 400g salt mackerel, soaked and flaked; 400ml coconut milk; 2 tomatoes, diced; 1 onion, sliced; 3 cloves garlic, minced; 1 Scotch bonnet pepper, whole; 2 stalks scallion, chopped; 3 sprigs fresh thyme; 1 tsp allspice; 2 tbsp coconut oil; Black pepper to taste

Run Dung (run DUNG)

Mackerel in Coconut Milk Reduction

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 368 kcal

Salt mackerel simmered in coconut milk reduced until thick and creamy with tomatoes, onions, garlic, and Scotch bonnet pepper.

Nutrition & Info

Protein 24.0g

Carbs 14.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ coconut

Equipment Needed

heavy saucepan cutting board sharp knife

Presentation Guide

Vessel: deep plate

Garnishes: scallion, thyme

Accompaniments: boiled green bananas, yam, dumplings

Ingredients

400g salt mackerel, soaked and flaked
400ml coconut milk
2 tomatoes, diced
1 onion, sliced
3 cloves garlic, minced
1 Scotch bonnet pepper, whole
2 stalks scallion, chopped
3 sprigs fresh thyme
1 tsp allspice
2 tbsp coconut oil
Black pepper to taste

Instructions

1
Soak salt mackerel in water overnight or boil for fifteen minutes to remove excess salt. Flake the fish into large pieces.
2
Heat coconut oil in a heavy saucepan. Add onion, garlic, and scallion, cooking until softened and fragrant about three minutes.
3
Pour in coconut milk and bring to a gentle simmer. Cook uncovered for twenty minutes until the milk begins to reduce and thicken.
4
Add tomatoes, thyme, allspice, and whole Scotch bonnet pepper. Continue simmering for ten minutes as milk reduces further.
5
When coconut milk has thickened to a creamy sauce, add flaked mackerel. Stir gently and cook five minutes to heat through.
6
The sauce should be thick and coating the fish. Serve hot with boiled green bananas, yam, or dumplings for a hearty meal.

💡

Did You Know?

The name "run down" comes from the coconut milk being cooked down until it reduces, or "runs down," to a thick, oily sauce.

Chef's Notes

Equipment Tips

heavy saucepan
cutting board
sharp knife

Garnishing

scallion, thyme

Accompaniments

boiled green bananas, yam, dumplings

The Story Behind Run Down

Run down is a testament to the ingenuity of Jamaica's coastal communities, who combined preserved salt fish with abundant coconut milk to create a dish of remarkable richness. The technique of slowly reducing coconut milk until it thickens and the oils separate is an ancient Caribbean cooking method. This dish connects Jamaica to the broader coconut milk cooking traditions found throughout the Caribbean and West Africa.

🕐 Traditionally enjoyed breakfast or lunch 📜 Origins: Traditional Jamaican coastal cooking

Comments (0)

No comments yet. Be the first to share your thoughts!