Jamaican Rundown

Step by stepInstructions

1. If using salt mackerel, soak it in cold water for 2 hours, then boil for 10 minutes, drain and flake, discarding skin and bones; fresh fish needs no prep beyond seasoning.
2. Heat the oil in a wide pot over medium heat, add the onion, garlic, scallions, thyme, ginger and pimento, and cook until fragrant, about 3 minutes.
3. Pour in the coconut milk and bring to a gentle simmer; cook, stirring, for 10 to 15 minutes, until it thickens and flecks of oil appear on the surface — this is the rundown.
4. Add the tomato and the whole scotch bonnet, then lay in the fish.
5. Simmer gently for 10 to 12 minutes for fresh fish, or 5 minutes for cooked salt mackerel, until the fish is cooked through and the sauce clings to it.
6. Serve hot over bammy, festival or boiled green bananas.