Jamaican Rundown

Instructions

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1. 1 For the Rundown: In a large bowl, soak mackerel in hot water, changing the water once or twice during soaking, until saltiness has been reduced, 2 to 3 hours (the mackerel should still be noticeably salty, but not painfully so, as it is the only source of salt in the dish). Drain mackerel and carefully remove any remaining fish bones. Cut or tear mackerel into bite-sized pieces (about 1-inch). Set aside.
2. 2 In a Dutch oven, melt coconut oil over medium-high heat. Add onion, tomatoes, scallions, and garlic, then stir in fresh or canned coconut milk. Add Scotch bonnet, allspice berries, and thyme. Bring to a simmer, then reduce heat to maintain simmer, adjusting heat as needed, and cook until coconut milk has reduced to a creamy, custardy texture, about 10 minutes. This is called rundown sauce.
3. 3 Stir torn mackerel into rundown sauce and cook over medium heat until liquid is further reduced and fish, vegetables, and rundown sauce are combined in a thick and creamy stew, about 15 minutes.
4. 4 Meanwhile, for the Boiled Green Bananas (Optional): Fill a large bowl with cold water. Using gloved hands, cut ends off green bananas. Then, using a paring knife and working with one banana at a time, make a lengthwise slit into the skin from top to bottom. Remove skin from banana, then, scrape away any stringy bits from the banana. Transfer to a large bowl of water and repeat with remaining bananas.
5. 5 In a large pot of salted boiling water, boil bananas until fork-tender, about 20 minutes (cooking time will vary depending on the size of the bananas). Drain bananas, transfer to bowl, and season with salt and butter to taste. Use the back of a fork to mash boiled bananas, if desired.
6. 6 Serve rundown warm, with the boiled green bananas. (see notes)