Pescado Encocado Recipe | Receta Pescado Encocado
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.
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.