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Making Saltfish Rundown

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."
Course Side Dish
Cuisine Jamaican
Keyword Saltfish Rundown
Prep Time 12 minutes
Cook Time 40 minutes
Servings 2 Servings
Calories 80kcal
Author Lesa


  • 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


  • 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.


  • 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.


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