Salt Mackerel Coconut Dumplings Rundown: Recipe
Salt Mackerel Coconut Dumplings Rundown: Recipe is a medium Jamaican recipe that serves 4. 380 calories per serving. Recipe by Wesley Bailey on YouTube.
Prep: 20 min | Cook: 32 min | Total: 1 hr 7 min
Cost: $36.31 total, $9.08 per serving
Ingredients
- 1.5 lb Mackerel Fillets (Skin removed, cut into 2‑inch chunks)
- 2 cup Coconut Milk (Full‑fat canned coconut milk, shaken before opening)
- 1 medium Yellow Onion (Finely diced)
- 1 medium Red Bell Pepper (Diced)
- 1 medium Green Bell Pepper (Diced)
- 1 tablespoon Fresh Ginger (Peeled and grated)
- 1 teaspoon Dried Thyme Leaves (Or 2 fresh sprigs, stripped from stems)
- 1 teaspoon Parsley Flakes (Dried parsley)
- 1 teaspoon All‑Purpose Seasoning (Jamaican all‑purpose seasoning blend)
- 0.25 teaspoon Salt (Fine sea salt)
- 1 cup Cornmeal (Fine cornmeal, for dumplings)
- 1 cup All‑Purpose Flour (For dumpling dough)
- 1 cup Water (Lukewarm, for dumpling dough)
- 2 tablespoon Vegetable Oil (For sautéing aromatics)
Instructions
Prepare Vegetables and Ginger
Dice the yellow onion, red bell pepper, and green bell pepper into ½‑inch pieces. Peel and grate the fresh ginger.
Time: PT10M
Make Dumpling Dough
In a mixing bowl combine cornmeal, all‑purpose flour, and a pinch of salt. Add lukewarm water gradually, stirring until a soft, non‑sticky dough forms.
Time: PT5M
Form Dumplings
Pinch off small portions of dough (about 1 tablespoon) and roll between your palms to form smooth balls roughly 1 inch in diameter.
Time: PT5M
Sauté Aromatics
Heat vegetable oil in the large pot over medium heat. Add the diced onion, bell peppers, and grated ginger. Sprinkle in thyme, parsley flakes, and all‑purpose seasoning. Sauté, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Coconut Milk and Simmer
Pour the coconut milk into the pot, stir to combine, and bring to a gentle simmer. Reduce heat to low and let the mixture cook for 5 minutes to meld flavors.
Time: PT5M
Temperature: Low
Cook the Mackerel
Add the mackerel chunks to the simmering coconut sauce. Sprinkle the ¼ teaspoon of salt over the fish. Gently stir once, then let the fish cook for 10‑12 minutes, or until it flakes easily with a fork.
Time: PT12M
Temperature: Low
Cook the Dumplings
Drop the prepared dumpling balls into the pot, cover, and let them steam for 10 minutes. The dumplings will puff and become tender.
Time: PT10M
Temperature: Low
Finish and Serve
Taste the run down and adjust seasoning with a pinch more salt if needed. Ladle the stew and dumplings into bowls and serve hot.
Time: PT0M
Nutrition Facts
- Calories
- 380
- Protein
- 22 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 4 g
Dietary info: Pescatarian, Gluten‑Contains, Dairy‑Free, Nut‑Free
Allergens: Fish, Coconut, Wheat (flour)
Ingredient Substitutions
- Instead of Mackerel Fillets: Cod fillets, Haddock fillets, Snapper fillets
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water, Evaporated milk (different flavor)
- Instead of Yellow Onion: White onion, Shallots
- Instead of Red Bell Pepper: Yellow bell pepper, Poblano pepper
- Instead of Green Bell Pepper: Green zucchini, Green chili
- Instead of Fresh Ginger: Ground ginger (¼ tsp), Galangal
- Instead of Dried Thyme Leaves: Fresh thyme, Herbes de Provence
- Instead of Parsley Flakes: Fresh flat‑leaf parsley, chopped, Cilantro (different flavor)
- Instead of All‑Purpose Seasoning: Old Bay seasoning, Cajun seasoning
- Instead of Salt: Kosher salt, Sea salt
- Instead of Cornmeal: Polenta, Fine corn flour
- Instead of All‑Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend
- Instead of Water: Milk (will change flavor), Plant‑based milk
- Instead of Vegetable Oil: Canola oil, Coconut oil
Equipment Needed
- Large Heavy‑Bottomed Pot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups and Spoons
- Mixing Bowl
- Grater or Microplane (optional)
- Ladle (optional)
Critical Steps — Do Not Skip
- Sauté aromatics without browning the onions.
- Simmer coconut milk gently to avoid curdling.
- Cook mackerel at low heat to keep pieces intact.
- Steam dumplings covered for the full 10 minutes.
Chef Tips from the Video
- Use fresh, whole mackerel for the best flavor; if using frozen, thaw completely and pat dry before adding.
- A splash of lime juice added at the end brightens the stew.
- For extra depth, toast the thyme leaves briefly in the oil before adding the vegetables.
Troubleshooting
Sauce is too watery.
Uncover the pot and simmer an additional 5‑7 minutes to reduce; alternatively, add a tablespoon of cornmeal slurry (cornmeal mixed with water).
Dumplings fall apart during cooking.
Make sure the dough is not over‑mixed and is firm enough; add a little extra flour if the dough feels too wet.
Fish flakes apart and becomes dry.
Cook the fish at low heat and remove from heat as soon as it flakes; avoid over‑cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the run down (without dumplings) in a freezer‑safe bag for up to 2 months; reheat and add freshly boiled dumplings before serving.
Room temperature: Do not store at room temperature; cool to refrigeration within 2 hours.
Make-Ahead Tips
- The run down sauce improves in flavor after a few hours; make it a day ahead and refrigerate, then gently reheat before adding fresh dumplings.
- Formed dumplings can be frozen on a tray, then transferred to a zip‑top bag; add them directly to the simmering stew and increase cooking time by 2‑3 minutes.
Frequently Asked Questions
What is the cultural significance and history of Mackerel Run Down in Jamaican cuisine?
Run down, also called "run‑down" or "rundown," originated in Jamaica as a way to preserve fish by simmering it in rich coconut milk, a staple of the island. The dish reflects the fusion of African, Indigenous, and European influences and is traditionally served at family gatherings and Sunday lunches.
What are the traditional regional variations of run down in Caribbean cooking?
In coastal Jamaica, mackerel or saltfish is common, while in the Cayman Islands and the Bahamas, snapper or grouper may be used. Some regions add okra, pumpkin, or thyme‑infused oil, and others serve the stew over rice or with fried plantains instead of dumplings.
How is authentic run down traditionally served in Jamaica?
Authentic Jamaican run down is served hot, ladled over a mound of boiled dumplings, rice, or boiled green bananas. It is often accompanied by a side of fried plantains and a simple green salad, and enjoyed with a cold ginger beer or sorrel drink.
During which occasions is run down typically prepared in Jamaican culture?
Run down is a favorite for weekend brunches, family reunions, and church gatherings. It is also prepared for holidays such as Easter and Christmas, where the richness of coconut milk and fish makes it a celebratory comfort food.
What makes Mackerel Run Down special compared to other Caribbean fish stews?
Mackerel Run Down stands out because the oily flesh of mackerel pairs perfectly with the creamy coconut base, creating a silky texture. The addition of boiled dumplings provides a hearty starch that absorbs the sauce, making the dish a complete, satisfying meal in one pot.
What are the authentic traditional ingredients for run down versus acceptable substitutes?
Traditional run down uses fresh mackerel, full‑fat coconut milk, thyme, scallions, and all‑purpose seasoning. Acceptable substitutes include other firm white fish, coconut cream diluted with water, and dried thyme if fresh is unavailable. However, substituting coconut milk with dairy changes the flavor profile significantly.
What are the most common mistakes to avoid when making Mackerel Run Down at home?
Common mistakes include overheating the coconut milk, which can cause curdling, and over‑cooking the fish, which makes it dry. Also, stirring the dumplings too often prevents them from steaming properly, resulting in dense dumplings.
Why does this Mackerel Run Down recipe use low heat for simmering instead of a rapid boil?
Low heat gently cooks the delicate fish and keeps the coconut milk from separating. A rapid boil would break down the fish fibers and cause the coconut milk to curdle, resulting in a grainy texture.
Can I make Mackerel Run Down ahead of time and how should I store it?
Yes, the stew can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently over low heat. Add freshly boiled dumplings just before serving for the best texture.
What does the YouTube channel Wesley Bailey specialize in?
The YouTube channel Wesley Bailey focuses on Caribbean home cooking, sharing traditional recipes, cooking techniques, and cultural stories that celebrate island flavors and family meals.
How does the YouTube channel Wesley Bailey's approach to Jamaican cooking differ from other Caribbean cooking channels?
Wesley Bailey emphasizes authentic, family‑passed‑down recipes with clear step‑by‑step guidance, often incorporating personal anecdotes and cultural context. Unlike many channels that simplify dishes, he preserves traditional ingredients and cooking methods while still making them accessible to home cooks.
Last updated: August 30, 2026
