Entree: Ecuador – Encocado de Pescado (Fish simmered in a coconut-milk sauce flavored with coastal aromatics and cilantro)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish (corvina, sea bass, or cod)
- 2 tbsp (30 ml) annatto (achiote) oil or oil infused with annatto
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 1 medium green bell pepper, seeded and diced, about 6 oz (170 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 2 medium tomatoes, peeled and chopped, about 10 oz (280 g)
- 2 cups (480 ml) canned full-fat coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 medium hot pepper (aji amarillo or jalapeño), seeded and thinly sliced, optional
Instructions
1. Pat the fish fillets dry, season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper, and set aside.
2. In a large skillet or shallow pot over medium heat, warm the annatto oil and vegetable oil until shimmering. Add the chopped onion and bell pepper and sauté until softened and translucent, about 5–7 minutes.
3. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped tomatoes and cook until they begin to break down, about 4 minutes.
4. Sprinkle in the cumin and remaining salt and pepper, stirring to coat the vegetables. Pour in the coconut milk and fish stock (or water), bring to a gentle simmer, and adjust heat to maintain a low simmer.
5. If using, add the sliced hot pepper. Taste the sauce and adjust seasoning and lime juice. Simmer uncovered 5 minutes to meld flavors.
6. Gently nestle the seasoned fish fillets into the simmering coconut mixture, spooning some sauce over the tops. Cover and poach gently until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness.
7. Remove from heat, stir in chopped cilantro and the 1 tbsp (15 ml) lime juice. Serve immediately with white rice or boiled potatoes, spooning sauce over the fish.
