🇪🇨 Ecuadorian Cuisine

Encocado de Pescado

Fish in Coconut Sauce

Prep Time 15 min

Servings 4

Difficulty Medium

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.

Ingredients

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.