Rundown (Jamaican Mackerel in Coconut Sauce)

Ingredients

• 1 lb salted mackerel
• 2 (13.5 oz) cans coconut milk
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 4 sprigs fresh thyme
• 1 whole scotch bonnet pepper
• 1 scallion, chopped
• Salt and black pepper, to taste
• Boiled green bananas, to serve

Before you cook

• Place the salted mackerel in a bowl and cover with water.
• Soak the mackerel for 20 minutes to reduce the saltiness.
• Chop the onion, mince the garlic, dice the bell pepper and chop the scallion.

Steps

1. Bring a pot of water to a boil and add the soaked mackerel.
2. Boil the mackerel for 10 minutes to soften it and remove more salt.
3. Drain the mackerel and let it cool slightly.
4. Remove the skin and bones from the mackerel and flake the flesh into chunks.
5. Heat the vegetable oil in a wide pot over medium heat.
6. Add the onion, garlic and bell pepper and cook for 5 minutes until softened.
7. Pour in the coconut milk and add the thyme sprigs and whole scotch bonnet pepper.
8. Raise the heat and bring the coconut milk to a boil, stirring occasionally.
9. Cook the coconut milk uncovered, stirring every few minutes, for 20 minutes until it reduces, separates and turns into a thick, oily, custard-like sauce.
10. Add the flaked mackerel to the sauce without breaking the scotch bonnet.
11. Stir gently and simmer for 5 minutes so the fish absorbs the sauce.
12. Remove the thyme stems and the scotch bonnet pepper.
13. Taste and season with salt and black pepper.
14. Stir in the chopped scallion.
15. Serve the rundown hot with boiled green bananas.