ENCOCADO DE PESCADO

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein; chicken is more economical.

Cut the dry coconut into small pieces for easier blending.

Blend the coconut pieces with the water (about 1 cup) for about 1 minute.

Strain to get the first thick coconut milk (about 1.5 cups).

Blend the leftover pulp with another cup of water to get the second coconut milk.

Season the fish fillets with salt and pepper on both sides and set aside.

Chop 3 cloves of garlic, 1 white onion, 1 red onion, and 1 green bell pepper.

In a skillet, melt 1 tablespoon of butter and add 2 tablespoons of achiote.

Add the chopped garlic, white onion, red onion, and green bell pepper; sauté for 3-4 minutes over medium heat.

Season with cumin, black pepper, and a little salt.

Add the second coconut milk and let it reduce for about 5 minutes over medium heat.

Add the fish fillets and spoon the sauce over them to infuse flavor.

Pour in the first coconut milk and let it cook for about 4 minutes over medium heat.

Finish with fresh parsley and cilantro, mix well, and serve with white rice, patacones, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens