Encocado de Pescado

Name: Encocado de Pescado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ecuadorian
Ingredients: 600g firm white fish fillets (corvina or sea bass); 400ml coconut milk; 2 tomatoes, diced; 1 onion, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 tbsp achiote oil; 1/2 cup cilantro, chopped; Juice of 2 limes; Salt, pepper; 1 tsp cumin

Encocado de Pescado (ehn-koh-KAH-doh deh pehs-KAH-doh)

Fish in Coconut Sauce

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 424 kcal

Fresh fish fillets simmered in a lush coconut milk sauce with tomato, bell pepper, and cilantro — the signature dish of Ecuador's Esmeraldas coast.

Nutrition & Info

Protein 34.0g

Carbs 18.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large skillet with lid cutting board

Presentation Guide

Vessel: deep plate

Garnishes: cilantro, lime wedges

Accompaniments: white rice, patacones, salad

Ingredients

600g firm white fish fillets (corvina or sea bass)
400ml coconut milk
2 tomatoes, diced
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tbsp achiote oil
1/2 cup cilantro, chopped
Juice of 2 limes
Salt, pepper
1 tsp cumin

Instructions

1
Season fish with salt, pepper, lime juice, and cumin. Let sit 10 min.
2
Heat achiote oil. Sauté onion, garlic, and bell pepper until softened.
3
Add tomatoes, cook 5 min until saucy. Pour in coconut milk and bring to a simmer.
4
Nestle fish fillets into the sauce. Cover and cook 10-12 min until fish flakes easily.
5
Stir in cilantro. Adjust seasoning with salt and lime juice.
6
Serve over white rice with patacones on the side.

💡

Did You Know?

In Esmeraldas, cooks make coconut milk fresh daily by grating and pressing whole coconuts — canned coconut milk is considered an inferior shortcut.

Chef's Notes

Equipment Tips

large skillet with lid
cutting board

Garnishing

cilantro, lime wedges

Accompaniments

white rice, patacones, salad

The Story Behind Encocado de Pescado

Encocado is the defining dish of Afro-Ecuadorian cuisine from the Esmeraldas province. Brought by enslaved Africans who adapted West African coconut cooking techniques to Pacific coast seafood, it represents a powerful culinary heritage. The dish is a source of immense pride for the Afro-Ecuadorian community.

🕐 Traditionally enjoyed lunch 📜 Origins: Afro-Ecuadorian tradition

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