Pescado Encocado Ecuadorian

Pescado Encocado is a classic coastal Ecuadorian dish that brings together tender white fish and a silky coconut sauce that is bursting with the fresh flavors of tomatoes, peppers, and citrus. This recipe draws its magic from simple ingredients that transform into a vibrant meal, perfect for weeknights or something special with friends. I was first introduced to this dish by my Ecuadorian neighbor, and after one bite, it became a regular in my kitchen whenever I want to channel a bit of sunshine.

Every time I make this, my kitchen fills with the inviting scent of warm coconut and spices, instantly transporting me back to seaside memories and laughter-filled dinners.

Ingredients

• White fish fillets like cod or snapper: thicker fillets hold their shape and soak up the sauce beautifully try to find fresh fish that is bright in color and smells like the ocean
• Full-fat coconut milk: for a creamy, rich base choose a premium brand for best flavor and extra thickness
• Finely chopped onion and sweet bell pepper: aromatic vegetables that build a savory backbone red or yellow peppers add natural sweetness
• Garlic cloves: for depth and a little bite fresh garlic is ideal for clean flavor
• Sweet paprika or achiote powder: for color and subtle earthiness achiote is more traditional and gives a golden hue
• Ground cumin and ground coriander: these bring warmth and complexity to the sauce use freshly ground for stronger aroma
• Fine sea salt and black pepper: balance and awaken all the other flavors
• Plum tomatoes: fresh and firm tomatoes melt into the sauce to create body
• Orange zest and juice with lime zest and juice: for brightness and a tropical citrus boost choose unwaxed fruit and zest right before use
• Fresh cilantro chopped: for stirring in and garnishing opt for vibrant green leaves with no dark spots
• For serving: optional toppings like shredded coconut or sliced chilies add customized flavor and flair
• Serve with cooked rice and fried plantain slices: to soak up the sauce and add a sweet hearty finish

Step-by-Step Instructions

Set up the Rice:

Begin by cooking your favorite rice following package directions so it is fluffy and ready to soak up every bit of flavorful sauce

Create the Flavor Base:

Heat oil in a wide sturdy pan over medium-high until it shimmers Add chopped onion and bell pepper and cook for three to four minutes Stir often until edges soften but do not let them take on color

Build the Aromatics:

Add minced garlic sweet paprika cumin coriander salt and black pepper Stir continuously for one minute The spices will bloom and become fragrant This early step is what makes the whole house smell amazing

Add Tomatoes and Citrus:

Mix in the diced tomatoes orange zest orange juice lime zest and lime juice Cook this mixture for three to four minutes The tomatoes should start breaking down and mingle with the citrus

Simmer with Coconut Milk:

Pour in the coconut milk and gently bring the sauce to a light boil The coconut milk will turn fragrant and velvety at this stage

Nestle in the Fish:

Cut your fish into large even chunks about two inches wide Place them into the simmering sauce in a single layer Spoon a bit of sauce over the top Cover the pot and turn heat to medium-low Let this cook undisturbed for five minutes

Rest to Finish Cooking:

Turn off the heat and let the pan sit covered for another five minutes The residual heat ensures the fish stays tender and absorbs all the flavors

Garnish and Serve:

Uncover stir in a generous handful of chopped cilantro Taste and add more salt if needed Garnish with extra cilantro shredded coconut and thinly sliced chili or chili flakes Serve hot with rice and crispy fried plantain slices

Fry the Plantains:

While your encocado cooks heat a small pan with oil Slice ripe plantains and fry them in batches until golden on each side Drain on paper towels and sprinkle with salt for a sweet crispy contrast

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I always look forward to stirring in the fresh cilantro at the end and watching those green flecks dance across the creamy yellow coconut sauce That pop of color and herbal freshness has always signaled that it is time to gather and eat Sometimes my whole family sneaks extra cilantro on top and the dish disappears fast

Storage tips

Pescado Encocado keeps well in the fridge for up to two days Store leftovers in an airtight container Reheat gently on the stove over low heat or in the microwave with a splash of extra coconut milk if the sauce has thickened Avoid freezing fish in sauce as the texture may become mushy

Ingredient substitutions

Try prawns or shrimp in place of fish for an equally delicious twist If you want to go vegetarian use chunks of pan seared tofu Instead of achiote powder use extra sweet paprika and a tiny pinch of turmeric to mimic the color

Serving suggestions

This dish pairs best with fluffy white rice and crispy fried plantain slices For a bigger meal add a simple tomato cucumber salad or serve alongside steamed green beans For more heat provide hot sauce or fresh chilies at the table

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Cultural and historical context

Pescado Encocado has roots along Ecuador's northern coast where coconut palms and fresh fish are abundant The combination of coconut and citrus draws on Afro-Ecuadorian influences and centuries of coastal cooking where resourceful cooks blend local produce and sea harvests Today it is celebrated throughout Ecuador and often enjoyed during festive gatherings and Sunday meals

Recipe FAQs

→ What type of fish is best for this dish?

Firm white fish like cod, snapper, haddock, or sea bass work well since they hold their shape and absorb flavors without falling apart.

→ How do you keep the coconut sauce from splitting?

Simmer the sauce gently after adding the coconut milk and avoid boiling vigorously. Stirring occasionally and using full-fat coconut milk helps keep it creamy.

→ Can I substitute shrimp or prawns?

Yes, you can replace some or all of the fish with shrimp or prawns. Add them in the last few minutes of cooking to prevent overcooking.

→ What sides go well with this dish?

Steamed rice and fried plantain slices are classic accompaniments, complementing the rich sauce and balancing the flavors.

→ How spicy is this dish?

The base version is mild. You can add fresh chili or dried chili flakes for heat, according to personal preference.