1. Soak the mackerel in water overnight to remove the salt. If the mackerel is still very salty, boil in a pot of water for about 20 minutes. Drain the mackerel and cut it into small pieces.
2. Add the mackerel to the coconut milk or coconut rundown, cover and cook for about 15 minutes on medium heat.
3. Add the onion, garlic, tomatoes, scotch bonnet pepper, spring onion and thyme. Stir in all ingredients. Lower the heat and simmer for 10 more minutes.
900g (2lb) pickled boneless mackerel
1 cup coconut milk or coconut rundown - see traditional Jamaican coconut rundown recipe: http://eatjamaican.com/recipes/traditional-Jamaican-coconut-rundown-recipe.html
1 large onion, chopped
2 garlic cloves
3 tomatoes, chopped
1 Scotch Bonnet pepper (keep whole to get the best flavour, then remove after cooking or use a third of a pepper chopped finely without the seeds)
3 spring onion stalks, chopped
1 teaspoon dried thyme