JAMAICAN SALT MACKEREL RUNDOWN USING FRESH HOMEMADE COCONUT MILK RECIPE 2020

salt mackerel

🥗Healthier: fresh mackerel

💰Cheaper: canned tuna

Fresh mackerel is lower in sodium, while canned tuna is a more affordable option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is often less expensive.

Soak salt mackerel overnight or for at least 4 hours if cooking the same day.

Boil the salt mackerel for 10 minutes, drain the water, then boil again for another 10 minutes to reduce saltiness.

Allow the mackerel to cool, remove excess skin and bones, and break it into desired pieces.

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Sauté scallions, onion, scotch bonnet pepper, thyme, garlic, and ginger for 2 minutes.

Add red and green bell peppers and sauté for another 2 minutes.

Pour in 2 cups of homemade coconut milk and bring to a simmer for 10-15 minutes.

Add chopped tomatoes, more bell peppers, and scallions towards the end of cooking.

Add the flaked salt mackerel, 1 teaspoon of black pepper, and 1 teaspoon of all-purpose seasoning.

Simmer for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary