Jam Down Foodie

Remove salted mackerel from packaging. Remove the heads of the fish with a sharp knife. Rinse fish under cold running water. 

Place the mackerel in a medium saucepan and fill with tap water slightly covering the fish. Set the fish to boil on high heat. Once the water comes to a boil, dump it and replenish the water. Boil fish a second time and repeat the process. Because we are using salted mackerel in this dish, we will need to boil the fish several times to remove the excess salt. Taste the fish after the second boil to ensure that it is not too salty. If it is still too salty, repeat the process of boiling the fish in fresh water a third time. 

Once the mackerel has cooked and the excess salt is removed, use a fork or knife to help with removing the large bones and breaking the fish apart. Remove as many bones as you can before adding fish to cook in milk. 

Dice onions, scallions, tomato, pepper and set aside. 

In a large skillet, add coconut milk. Keep milk on medium high heat and let it slowly reduce and thicken for about 10-12 minutes. This part of the process helps some of the water to evaporate from the milk.  

Add in chopped scallion, tomato, thyme, onion, scotch bonnet peppers and pimento berries. Cook seasonings in milk for an additional 10 minutes. The sauce should be reduced and more like a heavy cream/custard at the end of 10 minutes. 

Add in mackerel pieces and fresh cracked pepper. Give the pan a gentle stir to combine fish into cream sauce. Cook for an additional 2 mins.  

Serve hot with your choice of sides.