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Fish encocado with rice

Fish encocado is an Ecuadorian coconut milk stew made with cod, bell pepper and tomatoes, served with rice. For 4 people, it takes 40 minutes and stays easy to make, for about €3.60 per person. The trick is to never let the coconut milk boil hard, so the sauce stays smooth instead of turning greasy.

Tonight we're heading to the Ecuadorian coast with an encocado, soft fish simmered in coconut milk, served with rice.

Fish encocado with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring
The kids
They generally like it

The cod cooks gently in a coconut milk sauce flavored with cumin and brightened by bell pepper and tomato. The fish stays tender, almost melting, and the sauce coats the rice without ever feeling heavy. Lime and cilantro add a fresh edge that balances the richness of the coconut.

It's a great weeknight option when you want a change from your usual fish dinner, with no special equipment and easy to find ingredients. Kids usually like the mild, slightly sweet coconut flavor, while adults enjoy the subtle spices. Mon Chou offers this quick escape to the coast, cooked in a single pan while the rice simmers on the side.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Pantry

  • Coconut milk 40 cl
  • Cuminoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 1
  • Onion 1
  • Tomatoes 2
  • Garlic 2 cloves
  • Cilantro 1 sprig
  • Lime 1

Allergens Fish

The step by step recipe

  1. Rub the cod with lime juice, salt and pepper, then let it rest. 10 min

    This short marinade firms up the flesh, so it holds together better during cooking.

  2. Sauté the onion, garlic, diced bell pepper and chopped tomatoes in the oil with the cumin. 10 min

    Let them cook down well, that's what gives the sauce its body.

  3. Pour in the coconut milk, bring to a gentle simmer and let it cook over low heat. 8 min

    Taste and salt at the very end, the coconut mellows everything.

  4. Place the fish fillets in the sauce, cover and cook over low heat. 8 min

    Spoon the sauce over the fish instead of flipping it, so it stays whole.

  5. Meanwhile, cook the rice in salted water, drain it and serve with the fish topped with sauce and cilantro. 12 min

    Well separated rice grains soak up the coconut sauce without turning sticky.

Our tips to get it right

  • Pick thick cod fillets, they hold up better during gentle cooking without falling apart in the sauce.
  • Cut the vegetables into small, even dice so they soften quickly and blend into a smooth sauce.
  • Make the tomato, onion and pepper base ahead of time if you're short on time at dinner, then just add the coconut milk and fish.

The variations

  • Swap the cod for hake or monkfish, two firm white fish that hold up well to gentle simmering.
  • For a vegetarian version, replace the fish with chickpeas or sweet potato chunks cooked in the same coconut sauce.
  • For kids in a hurry, serve the coconut sauce over short pasta instead of rice, it's a fun twist that works just as well.

What to serve it with

  • Extra lime wedges
  • Fried plantain
  • A simple fresh cucumber salad

Storage

Keep the encocado in the fridge in a sealed container for up to 2 days, fish doesn't keep much longer than that. Reheat gently in a pan without boiling, so the fish doesn't dry out. Freezing isn't recommended, it would ruin the texture of both the fish and the coconut sauce.

Questions about this dish

Can I use a different fish instead of cod?

Yes, any firm white fish works well, like hake, monkfish or haddock. Avoid delicate fish that might fall apart while simmering in the sauce.

Can I make the sauce ahead of time?

Yes, you can prepare the tomato, onion, pepper and coconut base several hours ahead. Reheat it gently, then add the raw fish right before serving so it cooks just right.

Should I use thick or thin coconut milk?

Use regular canned coconut milk, not too thin or too thick, for a smooth sauce. Shake the can well before opening to blend the solid and liquid parts together.

How do I know when the fish is cooked?

Cod is done when the flesh turns opaque and flakes easily with a fork. Count about 8 minutes over low heat with the lid on, and never let the sauce boil hard.

How long does it take to make a fish encocado with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish encocado with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish encocado with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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