How To Make Ecuador's Most Popular Dish | Ecuadorian Encebollado

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

yuca

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer similar texture with added nutrients, while potatoes are often more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is typically less expensive.

hot sauce

🥗Healthier: salsa verde

💰Cheaper: chili flakes

Salsa verde adds flavor without extra calories, while chili flakes are a cost-effective spice.

Prepare all ingredients beforehand for easier cooking.

Chop yucca into small squares for easier cooking.

Boil 2 liters of water in a large pot.

Add chopped yucca to the boiling water and cook until softened.

Crush garlic with salt and add to the pot.

Add half of the chopped onion and a small amount of cilantro to the pot.

Cover the pot and wait until the yucca is cooked.

Cut fish into large pieces.

In a smaller pot, add 3/4 liter of water, half of the white onion stick, garlic, and salt.

Add fish to the smaller pot and boil until cooked.

Once cooked, remove fish and let it cool before shredding.

Keep the water from the smaller pot for later use.

In a separate cup, dissolve aji para seco in water before adding it to the pot with yucca.

Add the water from the pot used to boil the fish to the yucca pot and let it boil to combine flavors.

Remove the white onion stick and cilantro from the pot after boiling.

Chop remaining onions and mix with salt and lemon for topping.

Chop cilantro into small pieces for garnish.

Serve the encebollado with the prepared toppings and chifle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens