Jamaican · serves 4 · about 40 minutes
Fish simmered down in reduced coconut milk until the sauce 'runs down' into a thick, golden curd — an old-school Jamaican coastal dish.
Ingredients
- 2 lbs firm fish or mackerel
- 2 Iberia Coconut Milk 13.5 oz
- 1 onion
- 1 tbsp thyme
- 1 scotch bonnet
- 3 cloves garlic
- 1 tomato
- 1 tsp allspice
Method
- Simmer the Iberia Coconut Milk over medium heat until it thickens and the oil begins to separate (the 'rundown').
- Add onion, garlic, tomato, thyme, allspice, and the whole scotch bonnet; cook 5 minutes.
- Slip in the fish and spoon the sauce over it.
- Simmer gently 12 to 15 minutes until the fish is cooked and the sauce is thick.
- Serve with boiled green bananas or rice.