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Pescado Encocado
A flavorful coastal dish from Ecuador, Pescado Encocado features tender white fish simmered in a rich and creamy coconut sauce infused with tomatoes, bell peppers, onions, and citrus.
🧂 食材
- 1.5 lbs Firm white fish fillets (such as halibut, cod, or snapper)
- 2 tbsp Olive oil
- 1 medium Red onion(finely chopped)
- 1 medium Red or yellow bell pepper(finely diced)
- 4 cloves Garlic(minced)
- 1 tsp Sweet paprika
- 1 tsp Cumin
- 1 tsp Ground coriander
- 2 tsp Salt
- 0.5 tsp Black pepper
- 4 medium Plum tomatoes(cored and diced)
- 1 tsp Orange zest
- 4 tbsp Orange juice
- 1 tsp Lime zest
- 2 tbsp Lime juice
- 14 oz Full-fat coconut milk(can)
- 0.5 cup Fresh cilantro(chopped, plus more for garnish)
👨🍳 步骤
- 1
Cut the fish into large chunks (about 2-inches/5 cm).
💡 专业技巧: Ensure fish is skinless and boneless. - 2
Heat olive oil in a wide, heavy-bottomed pot or skillet over medium-high heat. Add the chopped onion and diced bell pepper and cook for 3-4 minutes until lightly softened.
- 3
Add the minced garlic, paprika, cumin, coriander, salt, and pepper. Cook for 1 minute more until fragrant.
- 4
Stir in the diced tomatoes, orange zest and juice, and lime zest and juice. Cook for 3-4 minutes.
- 5
Pour in the coconut milk and bring the sauce to a boil. Reduce heat to medium-low.
💡 专业技巧: Stir occasionally to prevent sticking. - 6
Add the fish chunks to the sauce, ensuring they are evenly distributed. Cover the pot and cook for 5 minutes.
- 7
Stir in the chopped cilantro. Cook for another 5 minutes, or until the fish is cooked through and flakes easily.
💡 专业技巧: Be careful not to overcook the fish. - 8
Garnish with additional fresh cilantro and serve hot.
💡 专业技巧: Traditionally served with white rice and fried plantains.
💡 专业技巧
- ✓For a spicier version, add a finely chopped bird's eye chili with the garlic.
- ✓If you can't find fresh coconut pulp, you can use unsweetened shredded coconut blended with the coconut milk and water.
- ✓Ensure you use full-fat coconut milk for the creamiest sauce.
✨ 创意变奏
为您的创意版本提供灵感
- Substitute shrimp or other firm white fish for the fillets.
- Add a splash of white wine to the sauce for extra depth of flavor.