Ecuadorian · Seafood

Encocado de Pescado

Name: Encocado de Pescado
Cuisine: Ecuadorian
Ingredients: 800 g Firm white fish fillets; 40 ml Lime juice; 7 g Salt; 3 g Ground cumin; 30 ml Achiote oil; 200 g Onion; 200 g Green bell pepper; 3 cloves Garlic; 300 g Tomatoes; 400 ml Coconut milk; 25 g Fresh coriander; 300 g Long-grain rice; 600 ml Water

Servings

Ingredients

Firm white fish fillets800 g
Lime juice40 ml
Salt7 g
Ground cumin3 g
Achiote oil30 ml
Onion200 g
Green bell pepper200 g
Garlic3 cloves
Tomatoes300 g
Coconut milk400 ml
Fresh coriander25 g
Long-grain rice300 g
Water600 ml

Original recipe serves about 4.

Method

1
Cut the fish into four portions and coat with the lime juice, half the salt and the cumin. Refrigerate for 15 minutes.
2
Heat the achiote oil in a wide saucepan. Cook the chopped onion and diced pepper for 8 minutes. Add the minced garlic and chopped tomatoes and cook for 7 minutes.
3
Stir in the coconut milk and remaining salt and simmer for 5 minutes. Add the fish and its lime marinade, cover and cook gently for 8–12 minutes, until the fish reaches 63°C. Stir in the chopped coriander without breaking the fish.
4
Meanwhile, cook the rinsed rice in the water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes, then serve with the fish and coconut sauce.

Recipe source: TheMealDB