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Caribbean

Cayman Coconut Fish Rundown

Cayman-style fish rundown simmered in reduced coconut milk with peppers, thyme, and vegetables.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Cayman Coconut Fish Rundown

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

The coconut milk reduces for about 15 minutes before the fish goes in, making a thick sauce that clings to the fillets.

Method

  1. Season White Fish with Lemon Juice, 0.25 tsp Salt, and Ground Black Pepper.

  2. Pour Coconut Milk into a wide pot and simmer for 10 to 12 minutes, stirring often, until it starts to thicken.

    10–12 min

  3. Add Onion, Garlic, Tomato, Green Bell Pepper, Carrot, Green Plantain, Thyme, Scotch Bonnet Pepper, and remaining Salt.

  4. Cover and simmer for 15 minutes, until the plantain and vegetables are nearly tender.

    15 min

  5. Place the seasoned White Fish into the coconut sauce and spoon sauce over the top.

  6. Cover and simmer gently for 8 to 10 minutes, until the fish is cooked through.

    8–10 min

  7. Remove the whole Scotch Bonnet Pepper before serving.

How to tell it's done

The coconut sauce should be thick and rich, while the fish should stay tender and flaky.

Getting it right

Tip

Reduce the coconut milk before adding the fish; this gives rundown its rich, clingy sauce.

What to serve it with

Serve with rice, boiled provisions, or simple steamed vegetables.

Common mistakes

The fish breaks apart before the rundown sauce thickens.
Reduce the coconut milk first, then add the fish and simmer gently. Stirring hard after the fish goes in will break the fillets.

Substitutions

  • White Fish — Use Boneless Fish Fillets if White Fish pieces are unavailable.
  • Green Plantain — Use Green Banana only as a practical substitute if Green Plantain is unavailable.

Storing and reheating

Refrigerate fish rundown for up to 2 days and reheat gently over low heat. Freezing is not recommended because the coconut sauce can split and the fish becomes dry.