Mackerel Rundown (Jamaica)

Whether you call it Mackerel Rundown or Rundown Mackerel, the term “rundown” is used to describe a thick sauce made of coconut milk boiled down with seasonings until it begins to form a custard. In some places in Jamaica rundown is also called “Dip and Fall Back”, more so in the past than now.

2 lbs fresh salted/pickled mackerel
2 medium coconuts
8 cups water
1 medium onion, sliced
3 cloves garlic, chopped
1 medium tomato, chopped
2 stalks escallion/green onion, chopped
3 slices Scotch bonnet pepper
1 tsp. dried thyme

Prepare the Mackerel (to reduce salt): Remove the bones from mackerel. Cut fish into 2-3" pieces and place in bowl. Pour boiling water over fish until covered; let sit for a half hour. Drain water and set fish aside.

Make Coconut Milk: Remove flesh from coconuts and cut into small pieces. Using blender, in four batches, puree coconut with 8 cups of water. Use strainer to remove and squeeze coconut from water.

Mackerel Rundown: Pour coconut milk into saucepan and bring to boil. Stir milk using Medium-High heat until it reduces to a thick custard and oil is visible on top. Add onion, garlic, tomato, escallion, scotch bonnet pepper and thyme to pan and stir. Sauté seasonings in coconut custard until onions are transparent. Add fish, skin side down, to pan and cover with sauce. Turn heat to low and simmer for about 10 minutes until fish is cooked.

Serve hot with boiled green bananas and boiled dumplings.