Pescado Encocado is a popular coconut fish dish in Ecuador, particularly Northern Ecuador.
The fish typically used is Corvina, a type of sea bass. However, any fresh fish will do. What makes this dish special is the coconut milk used to flavor the dish.
This traditional Ecuadorian dish is usually served with rice and tostones.
- 2 lbs Halibut or Monkfish, Cut in Medium Size Chunks
- Juice from 2 Oranges
- Juice from 2 Limes
- 4 Cloves Garlic, Crushed
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1 Red Onion, Diced
- 2 Bell Peppers, Diced
- 4 Roma Tomatoes, Peeled & Chopped
- 14 oz Coconut Milk
- 3 TPSP Cilantro, Finely Chopped
- 2 TBSP Oil
- Salt to Taste
- Shredded Coconut, Optional
Mix the crushed garlic, cumin, paprika, lime juice, orange juice and salt in a small bowl. Marinate the fish for at least one hour.
To make the base, or refrito, for the sauce heat the oil in a sauté pan. Add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat.
Add the coconut milk to the refrito. Mix well and cook for about 10 minutes. If the sauce is too thin you can thicken it by adding 1/2 tsp of tapioca starch.
Add the fish fillets, along with the marinade, to the pan. Cover partially and let simmer for about 25 minutes.
Add shredded coconut if desired.
Serve with rice, fried ripe plantains and sprinkled with cilantro.