0

Your Cart is Empty

Salt Mackerel Rundown

October 21, 2023 1 min read

Salt Mackerel Rundown

INGREDIENTS:

 

12 oz salt mackerel, twice boiled, scraped, and deboned

2 cups coconut milk (fresh will reduce down to a better custard)

½ onion, chopped

2 garlic cloves, minced

1 scallion, chopped

Bell peppers (¼ each of two or three colors), sliced

½ tomato, chopped

½ scotch bonnet, seeds removed, sliced

Leaves of a few thyme sprigs

½ tsp pimento seeds/allspice berries, crushed

2 tsp all-purpose seasoning (or to taste)

½ tsp black pepper (or to taste)

 

 

INSTRUCTIONS:

 

1) Once the salt mackerel has boiled to remove most of the salt, scrape the skin off, debone, flake, and set it aside.

 

2) Add the coconut milk to a pan on medium heat to reduce down to a custard. This can take about 10 minutes.

 

3) Just before the coconut milk thickens, season it with the chopped onion, garlic, scallion, bell peppers, tomato, scotch bonnet, thyme, and pimento. Reduce the heat to medium-low, cover, and continue to simmer for another five minutes.

 

4) Add the flaked mackerel to the pot, and incorporate it well. Season with all-purpose seasoning and black pepper to taste. Allow to cook for another five minutes.

 

 

Serve with boiled green banana, boiled dumpling, or yam. Enjoy!



Also in Typhanie cooks

Peanut Porridge
Peanut Porridge

September 07, 2024 1 min read

Crab & Callaloo Rangoon
Crab & Callaloo Rangoon

September 04, 2024 1 min read

Pumpkin Bread Pudding
Pumpkin Bread Pudding

September 02, 2024 1 min read

Subscribe