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  • Writer's pictureKelly Gavaghan

The Healthy Jamaican Kitchen

The lovely Paulina Deustche of The Healthy Jamaican Kitchen, Street Food Fame, gives us the lowdown on her Mackerel Rundown!

The key to Mackerel Rundown is coconut milk which has been thoroughly cooked to thicken or, “run down” to a creamy, custard consistency. Combine this with mackerel and veggies, like onions and scotch bonnet peppers.

This is a Jamaican breakfast.


2 fresh filleted mackerel (2 salted/pickled mackerel)

2 tins coconut milk

1 medium onion, sliced

3 cloves garlic, chopped

1 medium tomato, chopped

2 spring or green onion, chopped

1 to 3 slices of scotch bonnet pepper (depending how hot you like it)

1 tsp dried thyme or 3 to 4 sprigs of fresh thyme


1. If not filleted, remove the bones from the Mackerel and cut into 2-3 inch pieces. Place in a bowl.

2. If salted Pour boiling water over fish until covered and leave for thirty minutes to soak. Drain water and set fish aside. (leave this out if fresh)

3. Pour coconut milk into a saucepan and bring to boil over medium-high heat. Stir until it reduces to a thick custard consistency with oil visible on top.

4. In a larger frying pan add the onion, garlic, tomato, onions, scotch bonnet pepper and thyme; stir. Sautee until onions are transparent.

5. Add fish to pan skin side down and scoop the sauce over to cover it. Reduce the heat to low and simmer for about 10 minutes until fish is cooked.

6. Serve hot with rice (or boiled green bananas and boiled dumplings,) Decorate with fresh thyme sprinkles on top.

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