📝 About This Recipe
A cornerstone of Jamaican breakfast and coastal cuisine, Run Down is a soul-warming stew where fresh coconut milk is reduced until it 'runs down' into a rich, custard-like oil. This version features traditional salted mackerel simmered with aromatic scotch bonnet peppers, pimento berries, and hearty root vegetables. It is a masterclass in balancing salty, creamy, and spicy notes, offering a true taste of the island's vibrant culinary heritage.
🥗 Ingredients
The Fish
- 1 lb Salted Mackerel (soaked overnight or boiled to remove excess salt)
The Coconut Base
- 3 cups Fresh Coconut Milk (full-fat, preferably squeezed from fresh grated coconut)
- 3 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 3 stalks Scallions (crushed and chopped)
Aromatics and Spice
- 1 Scotch Bonnet Pepper (kept whole for flavor, or deseeded and chopped for high heat)
- 4 sprigs Fresh Thyme
- 6-8 berries Pimento Berries (Allspice) (crushed)
- 1 teaspoon Ginger (freshly grated)
Vegetables and Finishing
- 2 medium Roma Tomato (diced)
- 1/2 Bell Pepper (julienned for color)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
-
1
Prepare the salted mackerel by soaking it in cold water for at least 6 hours or overnight to remove the brine. If you are short on time, boil the fish in fresh water for 15-20 minutes, then drain.
-
2
Once the fish is desalted, flake it into large, bite-sized chunks, removing any large bones and the head/tail if still attached. Set the fish aside.
-
3
In a large, heavy-bottomed skillet or a traditional Dutch pot (Dutchie), pour in the 3 cups of coconut milk.
-
4
Bring the coconut milk to a boil over medium-high heat. You want to cook this down until it reduces significantly and begins to look thick and oily.
-
5
Continue boiling for about 15-20 minutes until the milk separates into a thick 'custard' and clear oil begins to appear at the edges. This is the 'run down' stage.
-
6
Add the onion, garlic, scallions, pimento berries, and grated ginger to the thickened coconut cream. Stir and sauté in the coconut oil for 3-4 minutes until fragrant.
-
7
Gently fold in the diced tomatoes and bell peppers. Cook for another 2 minutes until the vegetables begin to soften.
-
8
Place the flaked mackerel pieces into the pot. Be careful not to over-stir once the fish is in, as you want to keep the chunks intact.
-
9
Tuck the whole scotch bonnet pepper and the thyme sprigs into the liquid. If you want a milder dish, ensure the pepper does not burst.
-
10
Lower the heat to medium-low, cover the pot, and simmer for 10-12 minutes. This allows the fish to absorb the rich, spicy coconut flavors.
-
11
Remove the lid and sprinkle with freshly ground black pepper. Taste the sauce—usually, the salt from the fish is enough, but add a pinch of salt if necessary.
-
12
Remove the thyme stems and the whole scotch bonnet pepper before serving. The sauce should be thick enough to coat the back of a spoon.
💡 Chef's Tips
Use fresh coconut milk if possible; the canned version works, but fresh milk has a higher oil content that creates a better 'custard'. Don't rush the reduction of the coconut milk—the flavor is in the caramelization of the coconut sugars. If using salted fish, always taste a small piece after soaking to ensure it isn't too salty before adding it to the pot. For a vegetarian version, swap the mackerel for thick slices of firm tofu or boiled green bananas. Avoid over-stirring the pot after adding the fish to prevent it from disintegrating into the sauce.
🍽️ Serving Suggestions
Serve hot with 'Boiled Food'—a combination of green bananas, yellow yam, and dumplings. Pair with a side of fried bammy (cassava flatbread) for a traditional coastal experience. Excellent served over a bed of fluffy white rice to soak up the rich coconut gravy. Serve with a cold glass of Jamaican carrot juice or a refreshing sorrel drink. Add a side of avocado (pear) slices for extra creaminess.