Ingredients
- pickled boneless mackerel2 lbs
- Coconut Milk or 1 Can Coconut Milk2 Cup
- 1 Cup
- Onion1 Largechopped fine
- Garlic cloves2 unitcrushed
- Escallion2 Stalkschopped fine
- Tomatoes2 Largechopped fine
- 4 Sprigs
- Scotch Bonnet Pepper1 unitchopped fine (Optional)
- 1 tbsp
- 1 unit
- 1 unit
Method
1
Flake the pickled boneless mackerel into bite-sized pieces, removing any remaining small bones or skin if present.
2
Heat a large heavy-bottomed pot or Dutch oven over medium heat, then add the flaked mackerel and cook for 2 minutes, stirring occasionally to warm through.
2 minutes
3
Pour in the coconut milk and water, then stir to combine with the mackerel, breaking up any clumps.
4
Add the chopped onion, crushed garlic, chopped escallion, chopped tomatoes, and thyme sprigs to the pot and stir well.
5
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
15 minutes
6
Stir in the vinegar and add the Scotch Bonnet pepper if using, then season with salt and black pepper to taste.
7
Continue simmering for an additional 8-10 minutes until the run down reaches a thick, creamy consistency and the flavors are well integrated.
9 minutes
8
Remove the thyme sprigs and Scotch Bonnet pepper (if used) before serving, adjusting seasoning if necessary.
9
Serve hot as a main dish over rice, boiled green bananas, or with fried dumplings.