Encocado is the signature dish of Esmeraldas, the Afro-Ecuadorian province on the northern Pacific coast. Firm white fish is marinated in lime and garlic, then gently simmered in a sauce of coconut milk, peppers, tomato and achiote until it’s tender and fragrant. It’s rich but fresh, and perfect with white rice and fried green plantains (patacones) to soak up the sauce.
- Servings: 4
- Prep time: 15 minutes
- Marinate: 15 minutes
- Cook time: 25 minutes
- Total time: 55 minutes
Ingredients
- 2 lb (900 g) firm white fish (corvina, sea bass, halibut or mahi-mahi), cut into large pieces
- Juice of 2 limes
- 5 garlic cloves, minced (divided)
- 1 teaspoon ground cumin
- 2 tablespoons oil
- 1 red onion, finely chopped
- 1 red and 1 green bell pepper, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon achiote (annatto) powder
- 2 cans (13.5 oz / 400 ml each) coconut milk
- 1/2 cup chopped cilantro
- Salt and pepper
- White rice and patacones, to serve
Instructions
- Marinate the fish. Toss the fish with the lime juice, 2 of the garlic cloves, the cumin, 1 teaspoon salt and pepper. Refrigerate 15 minutes.
- Make the refrito. Heat the oil in a wide, deep skillet. Cook the onion, peppers and remaining garlic with the achiote for 6 minutes. Add the tomatoes and cook 5 more minutes, until soft.
- Add the coconut milk. Pour in the coconut milk and half the cilantro. Simmer 8 minutes, until slightly thickened.
- Cook the fish. Nestle the fish into the sauce in a single layer, cover and simmer gently for 8 to 10 minutes, until it flakes easily. Don’t stir, just spoon the sauce over the fish.
- Serve. Taste for salt, sprinkle with the remaining cilantro and serve with rice and patacones.
Tips
- Keep the heat low once the coconut milk goes in, so it stays creamy and doesn’t separate.
- Shrimp version: swap the fish for 2 lb large shrimp and cook just 4 minutes.
- Extra flavor: in Esmeraldas they add chillangua (culantro). If you can find it, use half culantro and half cilantro.
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