Best Jamaican Style Fish Run Down Recipes
JAMAICAN SALTFISH RUNDOWN (RUNDUNG)
Don't sleep on how tasty saltfish rundown is because of how it looks. This dish is the definition of "looks can be deceiving."
Provided by Lesa
Categories Side Dish
Number Of Ingredients 10
Steps:
- First, wash away all the excess salt from the saltfish and soak it in cold water overnight. If you are using boneless, skinless fish, you only need to soak for 2 to 3 hours. Change the water several times.
- Pour away the water from the saltfish and place it in a saucepan with fresh water and boil for 15 to 20 minutes. Boneless saltfish won't need this much time.
- Pour away the boiled water and wash the saltfish in cold water to cool it. Remove the saltfish skin/fish scale and debone. Flack the saltfish and put it aside.
- In a saucepan on high heat, put the coconut milk to cook for 20 to 25 minutes, until you can see the coconut oil separating from the custard.
- Stir in all the other ingredients to the coconut milk.
- Cook for another 10 minutes until the bell pepper softens. Stir consistently to prevent burning.
Nutrition Facts : Calories 80 kcal, ServingSize 200 g, Carbohydrate 2 g, Protein 0.3 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 0.03 g
JAMAICAN-STYLE FISH RUN DOWN
Number Of Ingredients 13
Steps:
- In a large bowl, gently toss the fish, lime juice, and 1 teaspoon salt, and refrigerate.
- In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onion, bell and cubanelle peppers, bay leaves, thyme, and ½ teaspoon salt, and cook, stirring, until the vegetables have softened, about 5 minutes. Add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, bring to a strong simmer, and cook for 5 minutes. Add the tomatoes, return to a strong simmer, adjust heat to medium-low, and simmer, stirring occasionally, to reduce, about 15 minutes.
- Add the fish along with its lime juice to the pot, submerging and arranging it in a single layer as nearly as possible. Cook, partially covered, until the fish is opaque and firm when gently squeezed, 10 to 14 minutes. Remove the bay leaves, add most of the scallions, and stir gently, trying not to break up the fish too much. Taste and adjust the seasoning with salt, if necessary, and black pepper to taste.
- Serve at once in shallow soup plates, sprinkling with remaining scallions and garnishing with lime wedges.
RUNDOWN (JAMAICAN CODFISH CURRY)
From Bittman's, "The Best Recipes of the World". He suggests serving this with coconut rice. He also suggested coconut rice with beans, but I think that would be a complete meal in itself. You can garnish this fish dish with chopped fresh cilantro, if desired. Cooking time includes the one hour that is recommended for resting the fish before cooking.
Provided by Debbie R.
Categories Caribbean
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly salt both sides of the fish. Put in the fridge for about an hour; no less than 30 minutes and no more than 24 hours.
- Put oil in a deep skillet over med-high heat for one minute. Add garlic, onion, chile and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in coconut milk and tomato; bring to a boil. Cook, stirring occasionally, until the mixture reduces by half.
- Rinse the fish; add it to the pot. Adjust heat so that mixture bubbles steadily but not violently. Fish should be done in about 10 minutes. If you put a thin-bladed knife through it, it should meet little resistance. Add lime juice.
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