Roasted Breadfruit Stuffed with Salted Mackerel Rundown

Ingredients

• 1 large Breadfruit (unripe) (about 2.5 kg, stem removed, bottom sliced for standing)
• 2 whole fillets Salted Mackerel (≈400 g total, rinsed and boiled to remove excess salt)
• 4 cups Fresh Coconut Milk (Made by blending fresh coconut flesh with water and straining)
• 12 berries Allspice Berries (Dried) (Whole, adds warm spice flavor)
• 3 cloves Garlic (minced)
• 2 stalks Scallions (Green Onions) (chopped)
• 1 sprig Fresh Thyme (leaves stripped)
• 1 medium Onion (half sliced for aromatics, half saved for later)
• 1 small Scotch Bonnet Pepper (thin slice, seeds removed)
• 3 medium Plum Tomatoes (diced; use half now, optional extra later)
• 1 medium Sweet Pepper (Bell Pepper) (sliced)
• 6 pieces Okra (sliced)
• 2 tablespoons Vegetable Oil (for sautéing)
• to taste Salt (only if needed after desalting mackerel)

Instructions

1. Trim the Breadfruit

   Remove the stem and slice off a thin piece of the bottom so the fruit can stand upright on a flat surface.

   Time: PT5M

2. Roast the Breadfruit on the Stove

   Place the upright breadfruit in a large skillet over medium heat. Turn it frequently, avoiding heavy char on the bottom, until steam starts to escape from the stem or cut bottom.

   Time: PT20M

   Temperature: medium heat

3. Cool the Breadfruit

   Remove the breadfruit from the heat and let it cool completely on a heat‑proof plate; this makes it easier to handle and helps retain its shape.

   Time: PT5M

4. Desalt the Salted Mackerel

   Rinse the mackerel fillets under cold water, then place them in a pot of fresh water. Bring to a boil, discard the water, and repeat until the brine taste is gone. Drain and set aside.

   Time: PT15M

   Temperature: boiling

5. Prepare the Fish

   While still warm, remove the skin, discard any bones, and break the flesh into large chunks. Set aside for later addition to the rundown.

   Time: PT5M

6. Make Fresh Coconut Milk

   Blend fresh coconut flesh with an equal amount of water until smooth, then strain through a fine mesh strainer into a measuring cup. You should have about 4 cups of milk.

   Time: PT10M

7. Sauté Aromatics

   Heat oil in the saucepan over medium‑high heat. Add allspice berries, minced garlic, chopped scallions, thyme leaves, half of the sliced onion, and a thin slice of scotch bonnet. Stir quickly to avoid burning.

   Time: PT5M

   Temperature: medium‑high

8. Add Tomatoes

   Stir in half of the diced plum tomatoes and cook until most of the liquid evaporates, concentrating the flavor.

   Time: PT5M

   Temperature: medium

9. Simmer Coconut Milk

   Pour in the fresh coconut milk, bring to a gentle simmer, then cover and let it reduce on medium‑low heat, stirring occasionally.

   Time: PT20M

   Temperature: medium‑low

10. Finish the Rundown

    Add the desalted mackerel pieces, the remaining sliced onion, sweet pepper, a second tablespoon of minced garlic, and sliced okra. Simmer for a few minutes until the okra is just tender but still slightly crisp.

    Time: PT5M

    Temperature: medium‑low

11. Remove Char from Breadfruit

    Using a steel wool pad, gently scrub the outer skin of the roasted breadfruit to lift any excess char. Rinse briefly and pat dry.

    Time: PT5M

12. Hollow the Breadfruit

    Cut off the top of the breadfruit to create a lid. Scoop out the soft interior with a spoon, leaving a wall about 1‑1.5 inches thick. Reserve the scooped flesh for the stuffing.

    Time: PT10M

13. Stuff and Finish Cooking

    Fill the hollowed breadfruit with the prepared rundown, replace the lid, and place the fruit back on low heat. Cover and let it steam for about 10 minutes so the flavors meld and the interior heats through.

    Time: PT10M

    Temperature: low

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

60 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Salted Mackerel: Salted cod, Salted herring
• Instead of Fresh Coconut Milk: Canned coconut milk (full‑fat)
• Instead of Allspice Berries (Dried): Ground allspice (¼ tsp)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Scallions (Green Onions): Leeks (½ stalk)
• Instead of Fresh Thyme: Dried thyme (¼ tsp)
• Instead of Onion: Shallot (1 large)
• Instead of Scotch Bonnet Pepper: Habanero (use less)
• Instead of Plum Tomatoes: Roma tomatoes
• Instead of Sweet Pepper (Bell Pepper): Red bell pepper
• Instead of Okra: Green beans (½ cup)
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Sharp Chef’s Knife
• Cutting Board
• Large Pot
• Fine Mesh Strainer
• Blender
• Saucepan (3‑quart)
• Skillet/Frying Pan
• Steel Wool Pad (optional)
• Wooden Spoon
• Tongs (optional)

Critical Steps — Do Not Skip

• Roasting the breadfruit without over‑charred bottom
• Desalting the salted mackerel until the salt level is palatable
• Scrubbing off excess char with steel wool to achieve the right texture
• Stuffing the breadfruit and finishing the cooking on low heat to meld flavors

Chef Tips from the Video

• Use a very fresh, green coconut for the richest milk; the oil separates naturally and adds flavor.
• Add a splash of lime juice just before serving to brighten the dish.
• If you can’t find fresh breadfruit, substitute with a large, firm pumpkin, though the texture will differ.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended – the breadfruit texture changes when frozen.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the coconut milk and the rundown sauce up to step 9; refrigerate and reheat before stuffing.
• Roast the breadfruit a day ahead and store it wrapped in foil; re‑heat on low heat when ready to fill.