Cooking most Jamaican stews and soups with coconut milk is a sure way of enhancing the taste, flavor and aroma. Preparing Jamaican dishes with coconut milk with the exception of rice and peas seems to have become obsolete. However, coconut is one of the cornerstone ingredients in the Jamaican cuisine and rightly so. Before the days of refined cooking oil such as corn and vegetable, coconut oil was what most Jamaican used to prepare their meals. Coconut milk reduced over medium heat forms the lovely flavor which Jamaicans call custard. Meat, fish and vegetables would then be cooked with this oil/custard resulted in some delicious Jamaican dishes.
Fish in Coconut Milk Run Dung Style)
2 lbs fish sliced.
Half of a medium coconut blend and squeeze for its milk or 2 tbsp of the coconut powder or 1 oz of the coconut concentrate in the tin. However the freshly blended is better.
Peg of diced Garlic
A sprig of thyme
4 crushed Pimento seeds (optional)
1 small tomato diced
1 tsp seafood seasoning
Mix salt and black pepper then add to the open surfaces of the fish
Add oil to non stick frying over medium heat
Add fish to hot oil and fry, cook through but not crispy
Remove fish from the sauce pan and pour off excess oil leaving about 2 tbsp
Add seafood seasoning to the oil over medium heat for about 2 minutes.
Add coconut milk, tomato, onion, garlic, thyme and pimento to the sauce pan over medium heat and bring to a boil.
If you are using the coconut concentrate in the tin or the powder add with a cup of water along with
the tomato, onion, garlic and pimento.
Add fish cover and simmer for a few minutes.
Check the taste and add salt and black pepper for any adjustment.
Allow to simmer until while periodically spoon some of the sauce and pour over the fish.
At the final stages add sliced scallion.
Fish in Coconut milk (run dung)
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