An old time Jamaican favourite made easy with the LASCO Jack Mackerel in Brine. Also known in some parts of the island as “Dip and Fall Back” Run Dung, it’s a beloved dish of mackerel deeply seasoned with island favourites such as scotch bonnet pepper, escallion and thyme, in a thick coconut sauce.
1 sachet LASCO Coconut Cream Powder
3/4 cup Water
1 medium Onion (chopped)
3 stalks Escallion (chopped)
3 Cloves Garlic (chopped)
1 Scotch bonnet pepper or 1Tsp LASCO Crushed Pepper sauce
2 Medium Tomatoes (chopped)
2 sprigs Thyme
1 Can LASCO Jack Mackerel in Brine 425g, Drained
1tsp Pimento berries
Salt to taste
Combine coconut milk and water, add all seasoning and bring to a boil.
Allow to simmer for about 15 minutes or until a gravy is formed.
Add flaked mackerel and salt to taste.
Simmer for 1-2 minutes