How to make rundown - chef Chaca..

Heat the vegetable oil in a large skillet over medium heat.

Add the chopped onion and minced garlic, sauté until the onion is translucent.

Pour in the coconut milk and bring to a simmer.

Add the mackerel fillets, thyme, Scotch bonnet peppers, salt, and black pepper to the skillet.

Add the sliced bell pepper and carrot, stirring gently to combine.

Cover the skillet and let it simmer for about 15-20 minutes, or until the fish is cooked through.

Remove the Scotch bonnet peppers before serving to reduce spiciness if desired.

Garnish with chopped green onions before serving.

Serve hot with rice or bread.

Spice Level: