Mackerel Run Down

Jamaican Mackerel Run Down Recipe with Coconut Milk and Spices

Region / culture: Jamaica | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mackerel Run Down is a traditional Jamaican dish that is packed with flavor and is a favorite among locals. This dish is made with pickled boneless mackerel cooked in a rich coconut milk sauce with a variety of seasonings and vegetables.

History

Mackerel Run Down has its roots in Jamaican cuisine, where it is a popular dish enjoyed by many. The dish is believed to have originated from the practice of preserving fish in vinegar and spices, which was common in Jamaica. Over time, the recipe evolved to include coconut milk and a variety of seasonings, creating a flavorful and hearty dish.

Ingredients

2 lb (907 g) pickled boneless mackerel
2 cup coconut milk or 1 can coconut milk
1 cup water
1 Large onion, finely chopped
2 garlic cloves, crushed
2 Stalks Escallion, finely chopped
2 Large tomatoes, finely chopped
4 Sprigs thyme
1 scotch bonnet pepper, finely chopped (Optional)
1 tbsp vinegar
salt
black pepper

How to prepare

To reduce the saltiness of the mackerel, soak it in water overnight or boil it in hot water for 30 minutes. (You can do a combination of both if the mackerel is still too salty.)
Drain the water from the mackerel and cut it into small pieces.
In a frying pan, combine milk and water and bring it to a boil until it becomes oily.
Add the mackerel to the pan and cover it. Cook for 10-12 minutes over medium heat.
Add the onion, garlic, escallion, tomatoes, Scotch bonnet pepper, thyme, and vinegar. Stir well.
Season with salt and pepper according to your taste.
Reduce the heat and let it simmer for 10 minutes.
Serve with green bananas, yam, roasted breadfruit, and dumplings, if available.

Variations

You can add additional vegetables like bell peppers, okra, or carrots to the dish for added flavor and nutrition.
For a spicier version, increase the amount of Scotch bonnet pepper or add hot sauce to taste.

Cooking Tips & Tricks

Soaking the mackerel in water overnight or boiling it in hot water can help reduce the saltiness of the fish.

- Be sure to cut the mackerel into small pieces for even cooking.

- Adjust the amount of Scotch bonnet pepper to suit your spice preference.

- Serve Mackerel Run Down with traditional Jamaican sides like green bananas, yam, roasted breadfruit, and dumplings for a complete meal.

Serving Suggestions

Serve Mackerel Run Down with rice and peas, steamed vegetables, or fried plantains for a delicious and satisfying meal.

Cooking Techniques

Simmering the mackerel in the coconut milk sauce allows the flavors to meld together and creates a rich and creamy dish.

Ingredient Substitutions

If you can't find pickled mackerel, you can use fresh mackerel fillets and season them with vinegar, salt, and pepper before cooking.

Make Ahead Tips

Mackerel Run Down can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh herbs like parsley or cilantro for a pop of color and freshness.

Pairing Recommendations

Mackerel Run Down pairs well with a crisp white wine or a cold beer to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

Mackerel is a good source of vitamins B12 and D, as well as minerals like selenium and magnesium.

Alergens

Allergens: Fish (mackerel)

Summary

Mackerel Run Down is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a wholesome meal option.

Summary

Mackerel Run Down is a flavorful and hearty dish that is perfect for a comforting meal. Packed with protein, healthy fats, and a variety of seasonings, this dish is sure to become a favorite in your household. Serve with traditional Jamaican sides for a complete and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Mackerel Run Down. It was a warm summer day, and I was visiting my dear friend Martha in the small fishing village of Treasure Beach. Martha was a talented cook, and she had promised to teach me how to make one of her favorite dishes.

As we walked along the beach, Martha pointed out the colorful fishing boats bobbing in the turquoise waters. She explained that the fishermen had just returned from their morning catch, and that they had brought in fresh mackerel.

"Let's make Mackerel Run Down," Martha suggested with a twinkle in her eye. I had never heard of this dish before, but I was eager to learn. Martha led me to her cozy kitchen, where the scent of spices and herbs filled the air.

She began by sautéing onion, garlic, and scotch bonnet pepper in a large pot. The aroma was intoxicating, and I could hardly wait to taste the finished dish. Martha added diced tomatoes, coconut milk, and a splash of lime juice to the pot, creating a rich and flavorful sauce.

Next, she gently placed the fresh mackerel fillets into the simmering sauce, allowing them to cook until they were tender and flaky. The fish absorbed the flavors of the sauce, creating a dish that was both tangy and savory.

As we sat down to enjoy our meal, Martha shared the story of how she had learned to make Mackerel Run Down. She explained that the recipe had been passed down through generations in her family, and that each cook added their own unique touch to the dish.

I was captivated by Martha's story, and I felt honored to be learning this recipe from her. As I savored each bite of the delicious Mackerel Run Down, I knew that this dish would become a cherished favorite in my own kitchen.

Over the years, I have made Mackerel Run Down countless times, always thinking of Martha and the beautiful fishing village of Treasure Beach. Each time I prepare this dish, I am reminded of the simple joys of cooking and sharing a meal with loved ones.

I have since passed down the recipe for Mackerel Run Down to my own grandchildren, who eagerly gather in my kitchen to learn the secrets of this traditional Jamaican dish. I take great pride in teaching them the art of cooking, just as Martha once taught me.

As I continue to explore new recipes and flavors, I am grateful for the lessons I have learned from Martha and the many other cooks who have shared their knowledge with me. Cooking is more than just a way to nourish our bodies – it is a celebration of culture, tradition, and the joy of sharing a meal with those we love.

And so, as I prepare to make another batch of Mackerel Run Down, I am filled with gratitude for the rich tapestry of flavors and stories that have been woven into my culinary journey. With each bite of this savory dish, I am transported back to that warm summer day in Treasure Beach, where a simple recipe brought me closer to my dear friend and the vibrant community that shaped her love of cooking.