Mackerel Run Down is a traditional Jamaican recipe for a classic dish of mackerel, onions, tomatoes and chillies cooked in coconut milk and served with boiled provisions. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Mackerel Run Down.
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This is a true Jamaican classic that is also a feature of the local street food scene. This is almost always served with ‘provisions’ which means a combination of boiled yam, fried or baked breadfruit, boiled or fried dumplings, boiled green bananas and fried plantains. The basic recipe is quite simple as it’s based on boned and pickled mackerel (you can also use flaked smoked mackerel fillets). The typical mackerel used is pickled in brine, so you need to drain well, then soak in plenty of cold water over night. If the mackerel still tastes too salty the following day, drain, place in a pot, cover with plenty of water and boil for 20 minutes. Drain and cool before using. The term 'rundown' or 'run down' means 'nice and slow' in the Caribbean; just how this dish is cooked.
Ingredients:
1kg pickled boneless mackerel, drained
500ml fresh coconut milk (or 1 tin coconut milk)
250ml (1 cup) water
1 large onion, finely chopped
2 garlic cloves, crushed
2 spring onions (scallions), finely chopped
2 large tomatoes, finely chopped
4 sprigs of thyme
1 scotch bonnet chilli, finely chopped
1 tbsp malt vinegar
Sea salt and freshly-ground black pepper, to taste
Method:
Chop the de-salted mackerel and set aside.
Combine the coconut milk and water in a large frying pan, bring to a boil and cook until the oil separates out. Add the mackerel, cover the pan and cook for 10 minutes over medium heat before stirring in the onion, garlic, spring onions, tomatoes, chilli, thyme and vinegar.
Season to taste, bring just to a boil then reduce to a simmer and cook for 10 minutes.
Take off the heat and serve with the ‘provisions’ accompaniments as described above.
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