Encocado de pescado is a traditional dish from Ecuador's Pacific coast, where fish pairs beautifully with coconut milk, tomatoes, and aromatic herbs. This fragrant, naturally gluten-free dish perfectly embodies the tropical flavors of Ecuador. Encocado is both nourishing and light, ideal for a casual meal where you want to travel the world for the duration of a dish.

Fish Ecuadorian style (encocado de pescado)

Ecuador

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Preparation time: 10 minutes Cooking time 25 minutes Total time 35 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Recipe themes: Christmas ​

Ingredients

Portions

• 600g of white fish fillets (such as grouper, sea bream, or cod)

• 1 can of coconut milk (400 ml)

• 1 red bell pepper, diced

• 1 chopped onion

• 2 ripe tomatoes, diced

• 2 cloves of garlic, chopped

• 1 tsp of turmeric

• 1 tsp ground cumin

• 2 tablespoons of fresh, chopped coriander

• Juice of one lime

• 2 tablespoons of vegetable oil

• Salt and pepper, to taste

Preparation

1. Prepare the fish: Rinse the fish fillets, pat them dry with paper towels, then cut them into medium-sized pieces. Drizzle with lime juice, season with salt and pepper, and let marinate for a few minutes while you prepare the rest of the ingredients.
2. Sauté the vegetables: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the onion, red bell pepper, and garlic, then sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
3. Add the tomatoes and spices: Stir in the tomatoes, turmeric and cumin, then cook for another 3 to 5 minutes so that the tomatoes break down and release their flavors.
4. Stir in the coconut milk: Pour the coconut milk into the saucepan, mix well, then bring to a boil. Reduce the heat and simmer for about 10 minutes to allow the sauce to thicken slightly and the flavors to meld.
5. To cook the fish: Add the pieces of fish to the sauce, making sure they are fully submerged. Cook for 5 to 8 minutes, or until the fish is tender and cooked through.
6. Season and garnish: Adjust the seasoning with salt and pepper if necessary. Add the chopped fresh cilantro just before serving for a touch of freshness.

Note

Serve the encocado de pescado with white rice or fried plantains for a typical Ecuadorian side dish.

Keywords: fish encocado, Ecuadorian recipe, gluten-free fish recipe

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