Mackerel Rundown

Mackerel Rundown

Ingredients – Makes Enough for 4 Adults
4-5 Carrots chopped
2-3 Cho-chos chopped
2-3 Onions chopped
5-6 Stems of Escallion
3-4 Springs of Thyme
3 Packets of Coconut milk powder (or 2 cans of coconut milk)
3-4 Cans of Mackerel (in brine)
~3 teaspoons of your favorite seasoning (salt)
2 Tbsp of Vegetable/Olive Oil
NOTE: I know the “real” Jamaican way is to add scotch bonnet or some kind of heat. This Mr. Chin cannot handle the peppa but don’t let that stop you from adding some.

Optional or Substitute Ingredients
– Salt Mackerel or Salt Fish (Soaked and Boiled to remove most of the salt)
– Potatoes (or any other vegetable you might like in your stews)
– 2 cloves of garlic

Step 1: Prep
– Peel and cut veggies into stew size pieces
– Prepare coconut milk (if you use the powder base kind)
– Cut and dice escallion. Peel off thyme leaves (set aside in separate bowl)
*NOTE if you use cho-cho, make sure you wash peel away all of the rind.

Step 2:
Saute Vegetables
– Heat oil till it gets really hot
– Cook vegetables till onions get translucent
– Add a bit of salt/seasoning
– Stir occasionally

Step 3:
Stew the Stew
– Add coconut milk
– Add escallion and thyme
– Add the canned/tin Mackerel
– Reduce heat to medium/low and cover to cook for 20-30 mins
NOTE: When checking on the stew, if it seems to watery, uncover and water will boil off. If it seems to thick, cover and allow steam to thin it out.

Calaloo Rice – Enough for 4
3 cups of washed, chopped Calaloo
3 cups of washed rice
3 cloves of garlic
1 tbsp oil
2 teaspoons of butter
1 teaspoon of salt/seasoning
4 – 4 1/2 cups of water (you can also use a broth if you wanted more flavor. If you make a sauce, gravy, or stew to eat with this, broth is unnecessary).

Step 1: Prep
– Wash and chop (if necessary) calaloo
– Dice garlic

Step 2:
Cook the Spinach
– Heat oil and butter in the pan
– Add garlic
– Add spinach and then cover to kind of steam the calaloo (till leaves are dark green, not too soft)

Step 3:
Cook the Rice
– Fold the spinach into the rice
– Add water (or broth)
– Cover and cook on high till water boils off
– Turn off heat and let it sit and steam



2 thoughts on “Mackerel Rundown

  1. Pingback: Crunchy Honey Soy Lionfish « the PCJ -:- Cook Shop

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