Coconut Rundung (also called rundown) is a Jamaican stew where fish (usually mackerel or saltfish) is simmered in seasoned coconut milk that has been reduced until it separates into oil and a thick, intensely flavored sauce. The coconut milk 'runs down' (reduces) into a rich, oily curry-like sauce that coats the fish.
Coconut Rundung (also spelled 'rundown') is a traditional Jamaican dish, particularly associated with the coastal fishing communities. The name comes from the process: coconut milk is simmered until it 'runs down' (reduces and separates) into coconut oil and a thick, concentrated sauce. Fish (mackerel, saltfish, or jack) is then simmered in this reduced sauce. The dish is related to Run Down (already in the database) but uses a different fish and the specific 'rundung' spelling reflects the Jamaican patois. The technique of reducing coconut milk is distinctly Caribbean.
A bowl of fish in a thick, golden, oily sauce that is intensely coconut-flavored, with onions, garlic, tomato, and scotch bonnet running through it. The coconut oil gives it a richness that is unmistakably Caribbean. Eat it with boiled green bananas or rice.
The key technique is reducing the coconut milk: it is simmered for 20-30 minutes until it separates into oil (which rises to the top) and a thick, concentrated sauce (which sinks). The seasoned fish is then added to this reduced sauce. The long reduction concentrates the coconut flavor and creates the characteristic oily texture.
Variations
Some use saltfish; some use chicken; some add yam; the fish type varies.
On the Palate
Where Coconut Rundung sits in the Jamaican flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 30 min active + 30 min waiting
- 13 min
In a pot, combine 800 ml coconut milk, 1 diced onion, 3 crushed garlic cloves, 1 diced tomato, 1 sprig thyme, 1 tsp allspice, 1 whole scotch bonnet (pierced), and 1 tsp salt.
- 225 min
Simmer uncovered 25 minutes until the coconut milk separates into oil and a thick sauce.
Watch outSimmer the coconut milk uncovered until it 'cracks' — clear oil rising to the top over a thickened sauce below is the sign; this is what concentrates the flavor and gives rundung its oily body.
- 33 min
Add 500 g fish pieces (mackerel or saltfish); stir gently.
Watch outSlip the fish into the reduced sauce and stir gently — the pieces are fragile now and break if you knock them around before they've set.
- 415 min
Simmer 15 minutes until the fish is cooked through.
- 51 min
The sauce should be thick and oily.
- 61 min
Serve with boiled green bananas or rice.
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