Ecuadorian · Dinner · Easy
Encocado de Pescado (Ecuadorian Coconut Fish)
0.0 (0 ratings)- Total
- 40 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 395
White fish poaches in coconut milk with peppers, tomato, and cilantro, a creamy coastal Ecuador supper with a squeeze of lime.
Gentle heat keeps the fish in broad flakes while Encocado de Pescado (Ecuadorian Coconut Fish) takes on its creamy sauce. Sweet pepper, tomato, and cilantro balance the coconut in this coastal Ecuador preparation.
Choose thick, firm fillets so they can poach without breaking apart. Stir the sauce before the fish goes in, then shake the pan gently instead of dragging a spoon through the delicate pieces.
Method
Season the cod with half the salt and all the black pepper. Heat the vegetable oil in a wide lidded skillet over medium heat and cook the onion and bell pepper for until softened.
Add the garlic, cumin, ground annatto, and tomato. Cook for until the tomato begins to collapse, stirring to keep the spices from catching.
Pour in the coconut milk and add the remaining salt. Simmer uncovered over medium-low heat for until the sauce blends and thickens slightly.
Nestle the cod into the sauce, cover, and poach over low heat for until the thickest part reaches 145°F and flakes easily.
Remove from the heat and add the lime juice and cilantro. Spoon sauce over the fish without breaking up the fillets.
Forkue tips
- Use paprika if ground annatto is unavailable. Haddock or another firm white fish can replace cod, with the cooking time adjusted for thickness.
Storing and reheating
Keep in the fridge for up to 2 days. Warm the sauce slowly in a covered skillet with the fish, stopping as soon as it is hot; boiling hard can make the flakes tough and split the coconut sauce.
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Kitchen gear
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Encocado de Pescado (Ecuadorian Coconut Fish): FAQ
Can I use light coconut milk?
Yes, though the sauce will be thinner and less rich. Reduce it before adding the fish rather than overcooking the fillets to thicken the sauce.
Does encocado need hot peppers?
It can be mild. Sweet pepper and coconut are enough here; serve a hot sauce at the table if you want heat without changing everyone's portion.
How do I store and reheat Encocado de Pescado (Ecuadorian Coconut Fish)?
Keep in the fridge for up to 2 days. Warm the sauce slowly in a covered skillet with the fish, stopping as soon as it is hot; boiling hard can make the flakes tough and split the coconut sauce.
How long does Encocado de Pescado (Ecuadorian Coconut Fish) take?
About 40 min in total: 15 min prep and 25 min cooking.
What do I need to make Encocado de Pescado (Ecuadorian Coconut Fish)?
The key ingredients are cod, coconut milk, onion, bell pepper, tomato and garlic, plus pantry basics.
Any tips for Encocado de Pescado (Ecuadorian Coconut Fish)?
Use paprika if ground annatto is unavailable. Haddock or another firm white fish can replace cod, with the cooking time adjusted for thickness.
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