JAMAICAN STYLE SALT MACKEREL RUNDOWN RECIPE 🇯🇲 | Briscoe’s Kitchen & Spice

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.

Wash the salt mackerel with lime juice to reduce sodium.

Rinse the mackerel again with water.

Boil a pot of water and add the mackerel to cook for 20 minutes to remove excess sodium.

Drain the mackerel and cool it down with cold water.

Remove the bones from the mackerel and scrape off any slimy parts.

Break the mackerel into pieces, being careful not to make them too small.

Break open the coconut and collect the coconut water.

Use a small knife to carefully remove the coconut flesh from the shell.

Cut the coconut flesh into smaller pieces for blending.

Blend the coconut with 2 cups of water to make coconut milk.

Strain the blended mixture to extract the coconut milk.

In a pot, add the coconut milk and bring it to a boil.

Add the bones from the mackerel to the boiling coconut milk for flavor.

Once the coconut milk has boiled down to oil, remove the bones.

Add fresh thyme, pimento seeds, onion, garlic, sweet peppers, scallions, and tomatoes to the pot.

Sprinkle in some all-purpose seasoning to taste.

Cover the pot and cook for 5 minutes to allow the vegetables to soften.

Add a pinch of black pepper to the mixture.

Add the flaked mackerel to the pot and cover it for 3 minutes to heat through.

Cooking Techniques

Equipment Needed

Spice Level: