Pescado encocado - fish in coconut sauce
Ecuadorian coastal fish dish seasoned with citrus and spices, cooked in cilantro, onions, tomatoes, bell peppers and coconut milk.
Recipe from laylita ↗Ingredients
Other
Method
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.