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."
Servings 2 Servings
Calories 80kcal
Ingredients
- 2 Cups Homemade coconut milk canned coconut is an option
- 250 g Saltfish
- 25 g Yellow onion chopped
- 1 Garlic clove crushed
- 50 g Bell pepper chopped
- 15 g Scallions chopped
- 3 Sprigs thyme
- 4 Pimento berries (allspice)
- 3 g Scotch bonnet pepper Seed removed and finely chopped
- 15 g Tomato chopped
Instructions
- 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.
Notes
- The amount of scotch bonnet pepper you use is really up to you. I like my food spicy. If you don't, use less pepper than I use.
Nutrition
Serving: 200g | Calories: 80kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 16mg | Calcium: 8mg | Iron: 0.2mg