On this occasion, we present you a dish from Ecuadorian cuisine that is made with fresh fish cooked in coconut sauce. There are variations of this dish that are prepared with shrimp, crab, salmon or even squid, but you definitely cannot stay without trying the encocado fish.
Ingredients to make Encocado Fish:
- To marinate the fish
- 1 kilogram of fish
- ¼ cup lemon juice
- 2 pieces of Orange
- 4 garlic cloves
- 1 teaspoon of ground cumin
- 1 teaspoon of Annatto
- 1 teaspoon coriander seeds
- for the encocado
- 1 piece of white onion
- 2 tablespoons of Oil
- 2 pieces of Peppers
- 4 pieces of tomato
- 400 milliliters of coconut milk
- 3 teaspoons of fresh Cilantro
- 1 pinch of salt
- To accompany
- white rice
How to make Encocado Fish:
- To marinate the fish: Mix the lemon juice, orange juice, crushed garlic, ground cumin, achiote, ground coriander seeds, and salt in a small bowl
- Cut the fish into cubes and place in a deep bowl. Cover with the dressing and let it sit covered in the fridge for at least 1-2 hours.
- For the encocado: make a cross cut in the tomatoes, as shown in the photograph.
- Submerge the tomatoes for one minute in boiling water. Take them out immediately and transfer them to a bowl of cold water.
- Remove the skin and seeds from the tomatoes. Once clean, cut them into cubes.
- Also cut the onion and peppers into cubes.
- Heat the oil in a skillet over medium heat and sauté the onions and peppers. Cook for 3 minutes. Add the tomatoes and cook for two more minutes.
- Add the coconut milk, mix well and cook for 10 minutes. If you want the sauce to be very thick you can add ½ teaspoon of corn starch
- Add the fish pieces, partially cover and cook over low heat for about 20-25 minutes.
- After the time has elapsed, serve the encocado fish hot and accompanied by white rice.
