How to make Mackerel Rundown | Authentic Jamaican Style | Caribbean cooking

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

Chop off the head and tail of the salted mackerel, which is already split down the middle.

Add plain cold water to the mackerel and bring it to a boil to remove excess salt, repeating this process twice.

Strain the mackerel and place it in cold water to cool off.

Split the mackerel fillets apart and scrape off the loose skin to reveal the shiny silver underneath.

Remove any fins from the sides of the mackerel.

Slice and chop the onions, sweet peppers, and tomatoes for the base of the dish.

Heat oil in a pan until hot, then add garlic, scotch bonnet, and ginger, followed by half of the onion, sweet pepper, and tomato.

Cook the mixture until softened and starting to break down.

Add the coconut (or coconut milk) to the pan and break it down until it starts to separate, stirring continuously to prevent burning.

Add thyme, black pepper, and a little water to create more sauce.

Add the remaining sweet peppers, onion, and tomato, stirring lightly to maintain their texture.

Place the mackerel on top of the mixture, stabbing it through slightly but not too much to keep it intact.

Cover the pan and let it cook for a few more minutes, adding more water if the sauce appears dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary