Caribbean

Jamaican Rundown

Name: Jamaican Rundown
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 1/2 lbs snapper or mackerel fillets, cut into chunks; 2 (13.5 oz) cans full-fat coconut milk; 1 large yellow onion, sliced; 3 cloves garlic, minced; 2 medium tomatoes, diced; 1 Scotch bonnet pepper, left whole; 3 sprigs fresh thyme; 2 scallions, chopped; 1 tsp ground allspice and 1 tsp salt; Juice of 1 lime

A rich Jamaican dish of fish or mackerel braised down in reduced, spiced coconut milk until thick and creamy.

50 minutes

Serves 4

Dinner

Contains common allergens

Fish Dairy Seafood

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Instructions

5 steps

1
Rub the fish chunks with the lime juice and a pinch of salt, then set aside to marinate while you prepare the sauce.

2
Pour the coconut milk into a wide pot and bring to a gentle boil over medium heat, then simmer for 15 to 20 minutes, stirring frequently, until it reduces, separates, and forms a thick, oily custard known as the "rundown."
3
Add the onion, garlic, tomatoes, thyme, scallions, allspice, and the whole Scotch bonnet to the reduced coconut base and cook for 5 minutes until the vegetables soften.
4
Gently nestle the fish into the sauce, cover, and simmer for 10 to 12 minutes until the fish is opaque and flakes easily, basting it with the sauce occasionally.
5
Discard the whole Scotch bonnet, adjust salt to taste, and serve hot with boiled green bananas, dumplings, or rice.

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