Encocado de Pescado with Coconut Rice & Crispy Patacones

Succulent white fish simmered in a rich, vibrant coconut and bell pepper sauce, served with aromatic coconut rice and crunchy, twice-fried green plantain patacones.

• Prep: 25 min
• Cook: 50 min
• Total: 1 hr 15 min
• Servings: 5
• Cuisine: Ecuadorian
• Difficulty: Medium
• Cost: $7.40/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• Egg-Free

Tags

• sauté
• boil
• fry
• healthy
• savory
• tangy

Ingredients

• 1.5 pound white fish fillets
• 2 tablespoon lime juice
• 1.5 teaspoon salt (for rice)
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 1 red bell pepper (medium, diced)
• 1 green bell pepper (medium, diced)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 Roma tomato (diced)
• 1 can coconut milk (full-fat)
• 0.5 cup fresh cilantro (chopped)
• 2 cup jasmine rice (uncooked)
• 1 can light coconut milk (light)
• 3 green plantains (unripe)
• 3 cup vegetable oil (for frying)
• 0.5 cup water (cold with 1/2 teaspoon salt)

Instructions

1. Pat the white fish fillets dry. Season with 2 tablespoons of lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Set aside while you prepare the sauce.
2. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the diced red bell pepper, green bell pepper, and yellow onion. Cook for 5-7 minutes until softened.
3. Stir in the minced garlic and diced Roma tomato. Cook for 3 minutes until fragrant.
4. Pour in the full-fat coconut milk and bring the sauce to a gentle simmer. Cook for 5 minutes, allowing flavors to meld. Stir in half of the chopped fresh cilantro.
5. Gently place the seasoned fish fillets into the simmering coconut sauce. Cover and cook for 8-12 minutes, or until the fish is flaky and cooked through. Be careful not to overcook.
6. While the fish simmers, prepare the coconut rice. In a medium saucepan, combine the uncooked jasmine rice, 1 can of light coconut milk, 1/2 teaspoon of salt, and 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork.
7. For the patacones, peel the green plantains and slice them into 1-inch thick rounds. Heat 3 cups of vegetable oil in a deep pan or pot to 350°F.
8. Fry the plantain slices in batches for 3-4 minutes until light golden. Remove them from the oil and, using a flat object like a plate or a pataconera, flatten each piece into a disc.
9. Dip each flattened plantain disc quickly into the salted cold water. Return them to the hot oil and fry again for 2-3 minutes, until golden brown and crispy. Drain on paper towels and season immediately with a pinch of salt.
10. Garnish the encocado de pescado with the remaining fresh cilantro. Serve hot with the coconut rice and crispy patacones.

Notes

Patacones are best enjoyed immediately after frying for maximum crispiness. Use good quality full-fat coconut milk for a richer sauce.

Nutrition (per serving)

• Calories: 877
• Protein: 29.4 g
• Carbohydrates: 106.1 g
• Fat: 38.5 g
• Fiber: 4.5 g
• Sodium: 1147 mg
• Saturated Fat: 16.8 g
• Sugar: 22.3 g
• Cholesterol: 60 mg