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4.8 from 1,140 votes

Pescado encocado or fish with coconut sauce

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl.
  2. Marinate the fish chunks for at least an hour if possible.
  3. 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.
  4. 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.
  5. 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.
  6. Add some freshly grated or shredded coconut (optional and if you have it available).
  7. Sprinkle with cilantro and serve with rice and fried ripe plantains.