GWJamaica Cook Book

Ingredients

2 lbs pickled boneless mackerel
2 Cup Coconut Milk or 1 Can Coconut Milk
1 Cup Water
1 Large Onion, chopped fine
2 Garlic cloves, crushed
2 Stalks Scallions, chopped fine
2 Large Tomatoes, chopped fine
4 Sprigs Thyme
1 Scotch Bonnet Pepper, chopped fine (Optional)
1 tbsp Vinegar
Black Pepper

Preparation

Soak mackerel in water overnight or boil in hot water for 30 minutes to remove some of the salt. Allow mackerel to cool in fresh water, then drain water of the mackerel and cut into small pieces. Combine coconut milk and water in a sauce pan and boil until it looks oily. Add the mackerel and cover the pot. Cook for 10-12 minutes on medium heat. Add and stir the onion, garlic, scallion, tomatoes, scotch bonnet pepper, thyme and vinegar. Add Pepper to taste, lower the heat and simmer for 10 minutes.