Mackerel Run Down - salted mackerel, also called pickled mackerel in Jamaica, ‘cooked down’ in coconut milk - is another all-time favourite Jamaican dish, and it is the perfect compliment when served with a choice of Roast Breadfruit, Green Bananas, Johnny Cakes, Festival, Bammy, Yam or Hard Dough Bread, and accompanied by Avocado, fried ripe plantain and callaloo.
It is commonly eaten for Breakfast or Brunch, but is good at any time of the day, and it is very quick and easy to make.
2 lbs of salt mackerel
1 sweet pepper
1 Scotch Bonnet de-seeded and de-veined
2 large or 3 small tomatoes
6 stalks spring onion
1 large or 2 small onions
3-4 sprigs fresh thyme
1 clove chopped garlic or a little garlic powder
3 cups of coconut milk (freshly made, or tinned, or made from powder)
black pepper to taste
Soak the mackerel in a large pot of cold water overnight
Change the water, bring to the boil and simmer for 20 mins
Flake the fish off the bones and discard the bones and head
Cut up the sweet pepper, the scotch bonnet pepper, the tomatoes, the scallion, the onions
Add the fresh thyme and stir
Add the flaked mackerel and the coconut milk
Simmer for another 5 minutes, remove sprigs of thyme
You can serve mackerel run down with anything you wish, this delicious hot meal is a satisfying and truly unique Jamaican culinary experience.
If you can't find salted mackerel where you are, buy some fresh mackerel, fillet it, sprinkle with salt and lime or lemon, and leave overnight in the fridge. Next day the mackerel will already look cooked rinse and cut the fillets in to bite-sized pieces.
Add stir-fried ingredients, fish and coconut milk to a frying pan and simmer for about 10 minutes until heated properly.