Servings: 4 | Preparation time: 10 minutes | Cooking time: 45 minutes
Ingredients
- 1 lb (450 g) salted mackerel, preferably boneless
- 2 cups Cool Runnings coconut milk, prepared according to the instructions if using Cool Runnings Coconut Milk Powder
- 1 medium onion, sliced
- 2 scallions, chopped
- 2 medium tomatoes, chopped
- 2 cloves garlic, minced
- 3 sprigs fresh thyme
- ½ Scotch bonnet pepper, finely chopped, or less to taste
- ½ tsp ground allspice
- ¼ tsp black pepper
- 1 tsp vinegar or lime juice, optional
- Water for boiling and desalting the fish
For the boiled dumplings
- 2 cups all purpose flour
- ½ tsp salt
- ¾ cup water, approximately, plus a little more if needed
Directions
1. Place the salted mackerel in a pot of water and bring to a boil. Simmer for 10 to 15 minutes, then drain and taste a small piece once cool enough. If it is still very salty, boil it again in fresh water. Remove any skin and bones, then flake the fish into bite sized pieces. Take care to check carefully for bones.
2. In a mixing bowl, combine the flour and salt for the dumplings. Gradually add the water, mixing until a firm dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 10 minutes.
3. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly and press a small indentation into the centre to help it cook evenly.
4. Bring a large pot of salted water to a boil. Carefully add the dumplings and cook for 15 to 20 minutes, until cooked through. Remove with a slotted spoon and set aside.
5. While the dumplings cook, pour the coconut milk into a large skillet or saucepan. Bring it to a gentle simmer over medium heat, stirring occasionally. Allow it to reduce for about 10 to 15 minutes, until it begins to thicken. Traditional run down often involves reducing the coconut milk until it separates into a rich, oily sauce. The result will vary depending on the coconut milk used.
6. Add the onion, scallions, tomatoes, garlic, thyme, Scotch bonnet pepper, allspice and black pepper. Simmer for 5 to 8 minutes, until the vegetables soften and the sauce becomes fragrant.
7. Gently fold in the prepared mackerel. Simmer for another 5 to 10 minutes, allowing the fish to absorb the coconut sauce. Stir carefully to keep the fish from breaking apart too much.
8. Taste and adjust the seasoning if needed. Add a little vinegar or lime juice if you prefer a brighter finish. Avoid adding salt until you have tasted the dish, as the mackerel can remain quite salty.
9. Serve the run down hot alongside the boiled dumplings, spooning plenty of coconut sauce over the top.