Run Down — Print Recipe — The Culinary Codex

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

Ingredients

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.