Mackerel Run Dung
Dive into the rich flavors of the Caribbean with "Mackerel Run Dung," a creamy, savory delight that showcases the bold essence of salted mackerel simmered in velvety coconut milk. This traditional Jamaican recipe is infused with aromatic garlic, earthy thyme, and spicy Scotch bonnet pepper, delivering a perfect balance of heat and flavor. Enhanced with fresh tomatoes, scallions, and pimento seeds, it's a dish that's both hearty and comforting. Ready in under an hour, this one-pot wonder pairs beautifully with boiled dumplings, green bananas, or steamed rice, making it a complete and authentic island-inspired meal. Perfect for fans of Caribbean cuisine, this dish is a must-try for anyone seeking bold, tropical flavors!
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Recipe Information
Ingredients
- 1 lb Salted mackerel
- 2 cups Coconut milk
- 3 cloves Garlic cloves
- 1 medium Onion
- 3 stalks Scallions
- 1 whole Scotch bonnet pepper
- 4 sprigs Thyme
- 1 teaspoon Pimento seeds (allspice)
- 0.5 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 2 medium Tomatoes
- 1 cup Water
Instructions
Rinse the salted mackerel thoroughly in cold water to remove excess salt. Boil the mackerel in water for 10 minutes, then drain and set aside to cool.
Once cooled, remove the skin and bones from the mackerel, then break it into bite-sized pieces. Set aside.
Peel and finely chop the garlic, onion, tomatoes, and scallions. Leave the Scotch bonnet pepper whole, but pierce it with a knife to release its flavor during cooking.
In a large skillet or Dutch oven, heat the cooking oil over medium heat. Add the garlic, onion, scallions, and tomatoes. Sauté for 3-4 minutes until fragrant and softened.
Add the thyme, pimento seeds, and black pepper to the pan. Stir to combine the spices with the sautéed vegetables.
Pour in the coconut milk and water, mixing well. Bring the mixture to a gentle simmer.
Add the prepared mackerel pieces to the coconut milk sauce. Stir gently to coat the fish in the sauce, then place the whole pierced Scotch bonnet pepper into the pot for flavor.
Lower the heat to medium-low and let the dish simmer for 20 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly during this time.
Taste and adjust seasoning if needed. Remove the Scotch bonnet pepper before serving (or leave it in for those who love spice!).
Serve hot with boiled dumplings, green bananas, or steamed rice for an authentic Caribbean meal.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 49.0 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 72.9 mcg | 365% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
