Run Down

'Run down' is really 'boiling down' coconut milk to form a custard and coconut oil in this Jamaican fish recipes

Run Down

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 review Soul food? 4.2/5 Well, possibly The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 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

1. Mix the coconut with the water and press through a sieve or piece of muslin.
2. Boil the coconut milk rapidly in a frying pan until it resembles curdled custard and oil.
3. Add the fish, cover, and cook for 10 minutes over a medium heat.
4. 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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