Run Down
Coconut milk patiently reduced, uncovered, until it thickens and its oil visibly separates out, the technique the dish is named for, before flaked salted mackerel is stirred in. Rushing this reduction is the most common mistake, producing a thin coconut fish soup rather than true rundown; the salted mackerel must also be properly soaked and deboned first.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb (450g) salted mackerel, soaked and deboned
- 2 cups coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 scallions, chopped
- 2 sprigs fresh thyme
- 1 whole scotch bonnet pepper
- 1 tsp whole pimento (allspice) berries
- 1 tomato, chopped
- 2 tbsp oil
- Salt and black pepper, to taste
Steps
- Soak the salted mackerel 1-2 hours, or boil briefly, then debone and flake.
- Saute the onion, garlic, and scallion in oil until fragrant.
- Add the coconut milk, tomato, thyme, pimento, and whole scotch bonnet.
- Simmer uncovered, stirring occasionally, 25-35 minutes until the sauce reduces and thickens, with the oil visibly separating.
- Add the flaked mackerel and simmer 10 more minutes.
- Remove the scotch bonnet and thyme stems, and serve with festival, boiled green banana, or dumplings.