Salt Mackerel Coconut Dumplings Rundown: Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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