Jamaican Rundown
A rich Jamaican dish of fish or mackerel braised down in reduced, spiced coconut milk until thick and creamy.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Jamaican Rundown to your week, check it against your household's allergens, and build the shopping list automatically.