Run Down
'Run down' is really 'boiling down' coconut milk to form a custard and coconut oil in this Jamaican fish recipes
Run Down | |
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Coconut husks drying in the sun | |
Servings: | Serves 4 |
Calories per serving: | 1522 |
Ready in: | 3 hours 45 minutes |
Prep. time: | 3 hours 15 minutes |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 19th January 2013 |
Best recipe reviewSoul food? 4.2/5 Well, possibly |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 2 coconuts, grated
- 1.5 litres water
- 1 kg pickled mackerel or shad, soaked for at least 3 hours to remove excess salt, bones also removed
- 2 onions, chopped
- Garlic to taste, chopped
- 3 escallions, chopped
- 3 tomatoes, chopped
- 1 Scotch bonnet, chopped
- 3 sprigs thyme
Method
- Mix the coconut with the water and press through a sieve or piece of muslin.
- Boil the coconut milk rapidly in a frying pan until it resembles curdled custard and oil.
- Add the fish, cover, and cook for 10 minutes over a medium heat.
- Stir in the onion, garlic, escallions, tomatoes, Scotch bonnet and thyme, reduce the heat, and simmer for a further 10 minutes.
Serving suggestions
Serve with boiled green bananas and dumplings.
Chef's notes
You can cook the bananas in with the fish, if you like.
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