Caymanian Rundown

About This Recipe

Rundown — or 'run dung' in Caymanian dialect — is a technique where fresh fish is simmered in coconut milk with tomatoes, onion, and scotch bonnet until the liquid reduces to a fragrant, creamy sauce that coats every piece.

Ingredients

Serves 4

• 700 gfirm white fish(snapper or grouper, cut into chunks)
• 1 cancoconut milk(400 ml)
• 2 mediumtomatoes(diced)
• 1 mediumonion(sliced)
• 1 wholescotch bonnet pepper(left whole)
• 3 sprigsfresh thyme

Instructions

1. 1

   Build the sauce

   Combine coconut milk, tomatoes, onion, scotch bonnet, and thyme in a wide pan. Bring to a simmer.

2. 2

   Reduce

   Simmer uncovered 15 minutes until sauce thickens slightly.

3. 3

   Add fish

   Lay fish chunks in the sauce. Spoon sauce over each piece.

   Do not stir vigorously to keep fish intact.

4. 4

   Finish

   Cook 15–20 minutes until fish is cooked through and sauce has reduced to a thick, creamy glaze. Season and serve.

Variations

• •

  Add green banana or breadfruit to the pot.

• •

  Use salt mackerel for a more traditional flavour.

Storage

Refrigerate up to 2 days.

Frequently Asked Questions