Jamaican Mackerel Run Down with Fried Dumplings

Rinse the mackerel fillets, pat dry, and cut into portions. Season generously with salt and black pepper, then set aside.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, sliced scallion, garlic, and thyme. Cook until the onion is soft and fragrant, about 3 minutes.

Pour in the coconut milk, add the scotch bonnet pepper (left whole to mellow the heat), and season with sugar, salt and pepper to taste. Bring to a gentle boil, then reduce to a simmer and cook for 5 minutes, allowing the flavors to unite.

Gently place the seasoned mackerel into the sauce. Let it bubble gently, uncovered, for 10–12 minutes. Do not stir too much—just spoon the sauce over the fish occasionally. The coconut milk will reduce and thicken, clinging to the fish. This is the 'run down'.

While the fish cooks, whisk together flour, baking powder, salt, and black pepper in a mixing bowl. Add 2 tablespoons of oil and rub into the flour until crumbly. Gradually add water and mix to form a firm but pliable dough. Let rest 5 minutes.

Divide the dough into 8 equal pieces and roll into oval shapes. Set aside. In a separate skillet, heat remaining 2 tablespoons of oil over medium-high heat. Fry the dumplings in batches, turning frequently, until golden brown on all sides, about 3–4 minutes each batch. Drain on paper towels.

Carefully remove the scotch bonnet and thyme sprigs (or leave for show). Spoon the mackerel run down over rice or serve alongside the meaty dumplings.