Olive Magazine
Encocado | Fish with Coconut Sauce Recipe

Encocado

Published: April 20, 2018 at 4:01 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This simple dish of fish in a creamy coconut sauce is cooked all along the coast of Ecuador and on the Galápagos Islands. The sauce is flavoured with a red spice called achiote, which is mellow in flavour but full of colour. John Gregory-Smith has substituted it for paprika, which works just as well and is much easier to get in the UK

Nutrition:
NutrientUnit
kcal637
fat25.4g
saturates16.1g
carbs61.6g
sugars9.6g
fibre4.9g
protein38.2g
salt0.3g
Advertisement

*This recipe is gluten-free according to industry standards

This recipe was written by John Gregory-Smith, inspired by his recent trip to Ecuador...

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tomatoes, finely chopped
  • 1 tbsp tomato purée
  • 400ml tin coconut milk
  • 1 lime, juiced
  • ½ orange, juiced
  • 250g  basmati rice
  • 600g skinless boneless snapper, cut into 5cm pieces (see cook’s notes)
  • a thumb-sized piece ginger
  • a small handful coriander leaves, finely chopped
  • 1 red chilli, finely sliced

Method

  • STEP 1

    Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 7-8 minutes or until soft and a little golden. Add the garlic and cook for 30 seconds until fragrant. Add the spices and a good pinch of salt, mix well, then tip the tomatoes into the pan, with the tomato purée and 100ml of water. Mix well and cook, stirring occasionally, for 4-5 minutes or until the tomatoes start to break down.

  • STEP 2

    Pour in the coconut milk, lime juice and orange juice. Mix well and bring to the boil. Reduce the heat to low and simmer for 10 minutes.

  • STEP 3

    Meanwhile, put the rice into a pan and pour over 500ml of just-boiled water. Bring to the boil, cover and cook gently for 10-12 minutes or until the water has been absorbed. Turn off the heat and leave, covered, for 5-6 minutes for the rice to fluff up.

  • STEP 4

    Put the fish into the sauce and mix well. Grate the ginger over the curry. Cover and cook gently for 10-12 minutes or until the fish is just cooked through. Transfer to a warm serving plate and scatter over the coriander and chilli. Serve immediately with the rice.

You can switch up the seafood, adding in prawns, tuna, swordfish or a piece of pollock in place of, or alongside, the snapper.


Fish Curry with Coconut Milk
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content