DISH RESEARCH · Main dish
Encocado
Fish in a citrus-seasoned coconut sauce with rice and fried ripe plantains.
About Encocado
Encocado is a coconut-based coastal Ecuadorian dish. Layla Pujol’s fish version combines fresh coconut, tomatoes, peppers and onion with citrus-seasoned fish, served alongside rice and fried ripe plantains.
Orange and limón juice brighten the fish, while garlic, cumin, annatto and coriander give the sauce an aromatic base. Coconut provides richness, balanced by fresh cilantro.
Fish pieces sit in the coconut sauce beside the rice and golden plantain slices. Extra grated coconut, a thicker sauce and fresh cheese on the plantains are optional touches.
Allergens in this recipe
Contains: Fish.
Optional additions: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Encocado
Layla Pujol’s coastal Ecuadorian fish encocado with fresh coconut.
- Fresh fish filletsProtein
- Limón juiceSeasoning
- Orange juiceSeasoning
- Crushed garlicAromatic
- Ground cuminSeasoning
- Ground annattoSeasoning
- Ground coriander seedsSeasoning
- OilCooking medium
- White onion (cebolla blanca perla)Aromatic
- Peppers (pimientos)Base
- Roma tomatoesBase
- Fresh coconutBase
- Fresh cilantroFinish
- SaltSeasoning
- Prepared riceAccompaniment · Serving
- Ripe plantainsAccompaniment · Own fried plantains
- CornstarchBinder · Optional
- Fresh cheeseTopping · Own fried plantains · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fresh fish fillets: . The recipe list leaves fish species open; the introduction gives corvina and dorado as Ecuadorian examples.
- Limón juice: . Broader citrus-juice link; this Spanish recipe does not distinguish the exact limón citrus variety.
- Orange juice:
- Crushed garlic:
- Ground cumin:
- Ground annatto: . Broader annatto candidate for the ground seasoning; exact cultivar/product is unprovided.
- Ground coriander seeds:
- Oil: . Shared by the refrito and the prescribed ripe-plantain frying; botanical identity is unspecified.
- White onion (cebolla blanca perla): . The source names a medium white perla onion; this is not assumed to be a tiny pickling pearl onion.
- Peppers (pimientos): . Source pimientos; exact colour and variety are unspecified.
- Roma tomatoes: . Broader tomato candidate; the source specifies Roma tomatoes.
- Fresh coconut: . The fresh coconut supplies both its own water and pulp for the sauce. Extra grated coconut for finishing is optional; the same coconut input is represented once.
- Fresh cilantro:
- Salt:
- Prepared rice: . Broader cooked-rice link; the serving-rice formula is not supplied.
- Ripe plantains:
- Cornstarch (optional): . Optional first thickener before tapioca starch.
- Fresh cheese (optional): . Optional first queso-fresco choice in the applicable own plantain recipe; full formula is not supplied.
Origins & food traditions
Fish encocado belongs to Ecuador’s coastal cuisine. Layla Pujol relates it to Ecuadorian beach meals and the combination of fresh seafood and coconut.
Cuisines & regions
- Coastal Ecuadorian
- Ecuadorian CuisineCatalogue link pending review
- Afro-Ecuadorian CuisineCatalogue link pending review
- Coastal Ecuadorian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.