Pescado Encocado | Fish in Coconut Sauce | March Cooking Challenge | Compare Foods CLT
Recipe Information
Pescado Encocado
Cultural Context
Originating from the coastal regions of Ecuador, Pescado Encocado is a beloved dish that showcases the country's rich seafood heritage. Traditionally enjoyed during family gatherings and festive occasions, it highlights the use of coconut milk, a staple in coastal cuisine. Today, variations of this dish can be found in many Latin American countries, celebrating the fusion of flavors and ingredients unique to each region.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Make the marinade by mixing lemon juice, orange juice, garlic, paprika, cumin, salt, and pepper in a bowl.
Add the fish to the marinade and let it sit in the fridge for at least an hour.
In a pan, heat olive oil and sauté onions, tomatoes, and bell peppers.
Add the marinated fish chunks to the pan with the sautéed vegetables and coconut milk.
Let it simmer for 20 to 25 minutes.
Equipment Needed
Dietary
Allergens
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