Jamaica Salt Mackerel RunDown ‘Run Dung‘ is a traditional Jamaican dish that is sauteed with aromatic seasonings and combined with Coconut Milk.
The adventure began by boiling the salted mackerel in hot water for a good 35 minutes. This step was essential to remove the excess salt and ensure a perfectly balanced flavor.
Once the mackerel was ready, I drained it and delicately flaked it into small, savory pieces. It was the first sign that the dish was taking shape, and the aroma was already tempting.
Next, it was time to unlock the magic of coconut milk. I took a fresh coconut, removed its hard covering, and either grated it (you can blend) into a creamy delight. The crowning moment was squeezing the coconut to extract its rich, velvety milk.
In a sauté pan, I heated the coconut milk until it transformed into a custard-like texture, and I could see the oil gently separating from the custard. The fragrance of the coconut milk thickening was a delight to the senses.
The flaked mackerel rejoined the scene, and I cooked them together for about 10 minutes on medium heat. It was like a symphony of flavors coming together, creating a harmonious and mouthwatering melody.
As the final touches, I added a medley of seasonings, adjusting the salt and pepper to taste. A gentle stir ensured that all the ingredients were perfectly mingled. I covered the pan and let it simmer for another 10 minutes on low heat, allowing the flavors to meld and deepen.
The result was a dish that spoke of tradition and the warmth of Jamaican cuisine. Jamaica Salt Mackerel RunDown, a savory masterpiece, was ready to be enjoyed. The aroma, the flavors, and the memories it brought to mind made it a dish that I would cherish and savor every time. Serve it with love, and savor the deliciousness that is the Salt Mackerel RunDown.
Boil mackerel in hot water for 35mins to remove excess salt.
Drain mackerel and flake into small pieces.
Remove the hard covering from the coconut, grate or blend and then squeeze to extract the milk.
Boil coconut milk in a saute pan until it turns custard and you see the oil separating from the custard.
Add Mackerel and cook for 10 minutes on medium heat.
Add seasonings, salt, and pepper to taste.
Stir and cover to simmer for another 10 minutes on low heat.
Salt mackerel can be quite salty, so it's important to soak it in water before cooking. Change the water a few times over several hours or overnight to remove excess salt. Taste a small piece to ensure it's not too salty before cooking.
Carefully remove any small bones or scales from the mackerel while cleaning and preparing it for soaking. This will make the dish more enjoyable to eat.
Whenever possible, use fresh ingredients, including ripe tomatoes and scallions, for the best flavor.
