Encocado de pescado is a traditional dish from the Pacific coast of Ecuador, where fish pairs wonderfully with coconut milk, tomatoes, and aromatic herbs. This fragrant, naturally gluten-free dish perfectly embodies the tropical flavors of Ecuador. The encocado is both nourishing and light, ideal for a convivial meal where you want to travel during the course of a dish.
Ingredients
Preparation
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Prepare the fish: Rinse the fish fillets, pat them dry with paper towels, then cut them into medium-sized pieces. Sprinkle them with lime juice, salt, pepper, and leave to marinate for a few minutes while you prepare the rest of the ingredients.
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Brown the vegetables: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the onion, red pepper, and garlic, then sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
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Add the tomatoes and spices: Stir in the tomatoes, turmeric, and cumin, then cook for another 3 to 5 minutes for the tomatoes to break down and release their flavors.
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Add the coconut milk: Pour the coconut milk into the saucepan, mix well, then bring to the boil. Reduce the heat and simmer for about 10 minutes so the sauce thickens slightly and the flavors blend.
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Cook the fish: Add the fish pieces to the sauce, making sure to submerge them well. Cook for 5 to 8 minutes, or until the fish is tender and cooked through.
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Season and garnish: Adjust the seasoning with salt and pepper if necessary. Add chopped fresh coriander just before serving to add a touch of freshness.
Note
Serve the encocado de pescado with white rice or fried plantains for a typical Ecuadorian side dish.
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