Caribbean fish stew with spiced coconut rice Recipe

Traditionally known as Jamaican Runs Down is a spicy fish stew using scotch bonnet. Warming, savoury and with a tasty kick!

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 1.5/5

Les ingrédients

Pour people
  • Salmon steak(s) 150g : 6 whole
  • Lime(s) : 2 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Scotch Bonnet chilli : 1 whole
  • Fresh thyme : 3 sprig
  • Red pepper(s) : 3 whole
  • Unsweetened coconut milk : 400 cl
  • Tinned chopped tomatoes : 150 g
  • White wine vinegar : 30 ml
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 5 Turn
  • For the rest of the recipe
  • Basmati rice : 300 g
  • Water : 450 ml
  • Dessicated coconut : 30 g
  • Cajun blend : 1 Tsp



    Remove the skin of the salmon and cut into 2cm cube.

    Squeeze the lime juice into a shallow bowl, and add the fish. Turn the fish pieces over a couple of times to make sure they are covered in lime juice.

    Peel and dice the onion.
    Peel and dice the garlic.
    Remove the seed of the red pepper and cut into fine strips.

    In a nonstick wok, heat the coconut milk over medium heat until you can see some oil pooling on the top.
    Add the onion, garlic, red pepper, pepper flakes, chopped tomatoes, salt, pepper, thyme and vinegar.

    Cook while stirring for 5min.

    Reduce the heat to low and add the fish along with any lime juice in the bowl.

    Cover, and cook at a low simmer for 10 minutes.

    Spoon the stew in to a bowl


    Wash the Basmati rice thoroughly and drain.

    In a dry pan toast the coconut until golden, add the cajun spice, drained rice and cold water.

    Bring to the boil, turn down to a simmer and cover the pot .
    Cook on a low heat for 10 minutes.

    Fluff the rice and serve

Chef's tip

«Sprinkle some chopped coriander over your stew to add further flavour .»

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