Prep Mackerel (to reduce salt): Remove the bones from Mackeral if it is salted or pickled. Cut into 2-inch to 3-inch pieces and place in bowl. Pour boiling water over fish until covered; let sit for a half hour. Drain water and set fish aside. Make Coconut Milk: Remove flesh from coconuts and cut into small pieces Using blender, in four batches, puree coconut with 8 cups of water. Use strainer to remove and squeeze coconut from water. Rundown: Pour coconut milk into saucepan and bring to boil Stir milk using Medium-High heat until it reduces to a thick custard and oil is visible on top. Add onion, garlic, tomato, escallion, scotch bonnet pepper and thyme to pan and stir. Saute seasonings in coconut custard until onions are transparent. Add fish, skin side down, to pan and cover with sauce. Turn heat to low and simmer for about 10 minutes until fish is cooked. Serve hot with boiled green bananas and boiled dumplings.
