Pescado encocado or fish with coconut sauce

Name: Pescado encocado or fish with coconut sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 ½ lbs halibut or any other fresh fish; ¼ cup lime juice; Juice from 2 oranges; 4 garlic cloves; 1 tsp cumin powder; 1 tsp paprika or achiote powder; 1 tsp ground coriander seeds; 2 tbs oil; 1 medium sized onion; 2 bell peppers; 4 roma tomatoes; 14 oz can of coconut milk; 3 tbs cilantro; Fresh shredded coconut - optional; salt to taste; Ecuadorian style rice; Fried ripe plantains

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4.8

1,140 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
40 mins
Servings
6
Course
Main Course
Cuisine
South American, American, Ecuadorian

Pescado encocado or fish with coconut sauce

Iris Warren

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Pescado encocado or fish with coconut sauce is an Ecuadorian coastal dish of fish seasoned with citrus and spices and then cooked in a sauce of cilantro, onions, tomatoes, bell peppers and coconut milk.

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Ingredients

Servings

2 ½ lbs halibut or any other fresh fish cut in medium size chunks
¼ cup lime juice from about 2 limes
Juice from 2 oranges
4 garlic cloves crushed
1 tsp cumin powder
1 tsp paprika or achiote powder
1 tsp ground coriander seeds
2 tbs oil
1 medium sized onion diced or sliced
2 bell peppers diced or sliced
4 roma tomatoes peeled and chopped
14 oz can of coconut milk
3 tbs cilantro finely chopped
Fresh shredded coconut - optional
salt to taste

Side dishes:

Ecuadorian style rice
Fried ripe plantains

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Instructions

Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl.
Marinate the fish chunks for at least an hour if possible.
Heat the oil to prepare a refrito or base for the sauce, add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat.
Add the coconut milk to the refrito, mix it in well and cook for about 10 minutes, if you prefer a thicker sauce you can thicken the sauce by adding ½ tsp of tapioca starch or corn starch.
Add the fish fillets, with the marinade, cover partially and let simmer for about 15-20 minutes. The exact time will vary based on the thickness of the fish. You can also reduce the cooking time by increasing the heat if you want it ready faster.
Add some freshly grated or shredded coconut (optional and if you have it available).
Sprinkle with cilantro and serve with rice and fried ripe plantains.