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Title: Jamaican Mackerel Rundown
Categories: Caribbean, Fish, Sauces
Yield: 8 Servings
2 lb Salted/Pickled Mackerel
2 md Coconuts
8 c Water
1 md Onion, sliced
3 Cloves Garlic, chopped
1 md Tomato, chopped
2 Stalks escallion, chopped
3 sl Scotch Bonnet pepper
1 ts Dried Thyme
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. You
can use any salted fish, like cod or herring to make a tasty
rundown.
Prep Mackerel (to reduce salt): Remove the bones from Mackerel. Cut
fish into 2-inch to 3-inch 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.
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. Saute 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.
Posted by: Fay
From:
http://cooklikeajamaican.Com
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