Run Down

Name: Run Down
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Jamaica
Ingredients: 400ml coconut milk; 500g mackerel or other firm fish, cleaned; 1 onion, sliced; 1 scotch bonnet chilli, whole; 2 tomatoes, chopped; 2 scallions, sliced

Jamaica

Run down is a foundational Jamaican technique, with the slowly reduced coconut milk giving the dish its distinctively rich body.

A traditional Jamaican fish stew, simmered slowly in reduced coconut milk until thick and deeply flavoured — the name describes the coconut milk being 'run down' to a rich sauce.

Photo: Brian Johnson & Dane Kantner

Prep

15 mins

Cook

40 mins

Difficulty

Medium

Calories

445 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400mlcoconut milk

500gmackerel or other firm fish, cleaned

1onion, sliced

1scotch bonnet chilli, whole

2tomatoes, chopped

2scallions, sliced

Method

Simmer coconut milk uncovered until it reduces and the oil begins to separate, about 20 minutes.

Add onion, tomato and scallion, cooking until the sauce thickens further.

Add the whole scotch bonnet for flavour without excessive heat, and the fish.

Simmer gently for 12-15 minutes until the fish is cooked through, removing the chilli before serving.

Chef's Tip

Keep the scotch bonnet whole rather than chopped to add flavour and gentle warmth without overpowering heat.

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Run Down

Ingredients

Method

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