Pescado encocado or fish with coconut sauce
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
South American, American, Ecuadorian
Pescado encocado or fish with coconut sauce
Description
Chunks of fresh fish are marinated in lime and orange juice combined with crushed garlic and ground spices like cumin, paprika, and coriander to infuse citrusy and aromatic notes. After marinating, a refrito is made by sautéing onions, bell peppers, and peeled tomatoes in neutral oil, building the foundation for the sauce.
Coconut milk is added to the sautéed vegetables and cooked to develop flavor and optionally thickened with tapioca or cornstarch to achieve desired sauce consistency. The marinated fish is then gently simmered in the sauce until cooked through, maintaining tenderness and absorbing the creamy, spiced coconut flavor. Fresh shredded coconut is optionally added for texture and aroma. The dish is finished with chopped cilantro and traditionally served alongside Ecuadorian-style rice and fried ripe plantains to complement the creamy sauce and savory fish.
Ingredients
- 2 ½ lbs halibut cut in medium size chunks, or any other fresh fish
- ¼ cup lime juice from about 2 limes
- orange juice from 2 oranges
- 4 garlic crushed, cloves
- 1 tsp cumin powder
- 1 tsp paprika or achiote powder
- 1 tsp coriander seeds ground
- 2 tbs neutral cooking oil generic cooking oil
- 1 onion diced or sliced, medium sized
- 2 bell pepper diced or sliced
- 4 Roma tomato peeled and chopped
- 14 oz coconut milk canned
- 3 tbs cilantro finely chopped
- coconut fresh shredded, optional
- salt to taste
Side dishes:
- rice Ecuadorian style
- plantains fried, ripe
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.
User Reviews
Overall Rating
4.8
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