Pescado Encocado Ecuadorian (Print-Friendly Version)
Delicate white fish and coconut milk blend with tomato and citrus for an Ecuadorian coastal favorite.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons oil
02 -
1 medium red or white onion, finely chopped
03 -
1 red or yellow sweet bell pepper, finely diced (¼-inch/.5cm)
04 -
4 cloves garlic, minced
05 -
1 teaspoon sweet paprika or achiote powder
06 -
1 teaspoon cumin
07 -
1 teaspoon coriander
08 -
2 teaspoons fine sea salt
09 -
½ teaspoon pepper
10 -
4 plum (Roma) tomatoes, cored and diced (½-inch/1 cm)
11 -
1 teaspoon orange zest
12 -
Juice of 1 orange (~4 tablespoons)
13 -
1 teaspoon lime zest
14 -
Juice of 1 lime (~2 tablespoons)
15 -
1 can (14oz/400ml) full-fat premium coconut milk
16 -
1½ lbs (700g) firm-fleshed white fish, skinless & boneless (cod, haddock, snapper, sea bass)
17 -
Large handful of chopped fresh cilantro
→ Optional Ingredients for Serving
18 -
Shredded unsweetened coconut, fresh or dried
19 -
Sliced red chili pepper or dried red chili flakes
20 -
Hot sauce
→ Serving Accompaniments
21 -
Cooked rice
22 -
Fried plantain slices
# Steps:
01 -
Set the rice on to cook according to package instructions.
02 -
Heat the oil in a shallow wide heavy-bottomed pot, braiser, or skillet over medium-high heat. Add the finely diced onion and bell pepper, and cook for 3 to 4 minutes until softened but not browned.
03 -
Add the minced garlic, sweet paprika or achiote powder, cumin, coriander, salt, and pepper. Cook for an additional 1 minute, stirring to combine.
04 -
Add the diced tomatoes, orange zest, orange juice, lime zest, and lime juice. Cook for 3 to 4 minutes until the mixture is slightly reduced and fragrant.
05 -
Pour in the coconut milk and bring the sauce to a boil, stirring to combine.
06 -
Cut the fish into large chunks (about 2-inch/5cm pieces) and gently add to the sauce, ensuring they are evenly distributed. Cover the pot, reduce the heat to medium-low, and let cook for 5 minutes. Remove from heat and allow the pot to rest, covered, for another 5 minutes.
07 -
While the encocado is cooking, fry plantain slices in shallow oil until golden brown on both sides. Remove to a paper towel to drain excess oil and sprinkle with salt.
08 -
Stir a handful of chopped fresh cilantro into the dish, reserving some for garnish. Serve the Pescado Encocado with cooked rice and fried plantains. Optionally sprinkle with shredded coconut and red chili pepper slices or chili flakes for added heat.
# Notes:
01 -
Lime and orange zest can be omitted for a more traditional flavor profile.
02 -
Prawns or shrimp can replace part or all of the fish for a variation.